Pasta

These are basic egg noodles and can be cut into any pasta shape.

Prep Time1

Cook Time8

Resting Time4

Course: Pasta

Cuisine: Italian

Servings: Servings

Calories: 388kcal

Large bowl: Measure flour and salt
Small bowl: Measure oil and milk
Small bowl: Measure egg yolks and egg
Dig a well in the center of the flour and add liquid ingredients
Using a chopstick or back of a wooden spoon, stir the liquid and slowly incorporate all the flour until you have a shaggy dough
Transfer to the counter and knead the dough until you have a nice yellow, semi-firm dough (you can't over knead this dough like you can bread dough)
Wrap it in plastic wrap and refrigerate for 4 hours (or overnight)

Attach pasta roller to Kitchen-Aid Mixer.
Cut dough into 4 sections and work one at a time. Keep the other sections wrapped and refrigerated until you need them.
Run through the roller set to 1 about 10-12 times or more. Once it feels satiny and smooth, you can take the level to 2, then 3, then 4. Letting the dough rest on the edge of the roller will help control the tension. Don't let it droop over the side, however, or it will rip.
After rolling it at level 4, add the pasta cutter of your choice (or use a knife) and cut to the desired width.
Drape pasta over a rack or edge of mixer bowl to dry
Let dry at least a few hours. Then store in an air-tight container for up to 5 days.