Ingredients
6 cups all-purpose flour
6 large eggs
1 tablespoon olive oil
Pinch of salt
¾ cup water, or more, as needed
Instructions
In the bowl of an stand mixer fitted with dough hook attachment, beat the flours, eggs, olive oil, salt and water on medium-low speed until a soft, smooth ball of dough is formed, about 5-10 minutes. If the dough is too dry, add more water as needed. The dough should feel elastic and slightly tacky to the touch. Working on a lightly floured surface, knead the dough 3-4 times until it comes together. Wrap tightly in plastic wrap and let stand at room temperature for at least one hour or in the refrigerator overnight, letting it come to room temperature prior to using. Using your choice of pasta attachment, feed balls of dough through, cut pasta to desired size and place on parchment paper or stand. Cook in boiled water. Transfer uncooked pasta to an airtight container and place in the refrigerator for up to 2 days or in the freezer for up to 2 weeks.
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