Ingredients
- 3 large eggs, beaten
- 2 cup all-purpose flour
- 1 tbsp olive oil, plus 2 tbsp for cooking
- 1 tsp kosher salt, plus 2 TSP for cooking
How to Make It
- Mix eggs, flour, 1 tablespoon of olive oil, and 1 teaspoon of kosher salt in the bowl of a stand mixer by hand until a shaggy dough forms. With the dough hook attachment, knead the dough on medium-low speed until it’s smooth and elastic, about 10 to 12 minutes.
- Remove dough from bowl, form into a large ball, and wrap tightly with plastic wrap. Let rest for at least 30 minutes.
- Cut the dough ball into quarters. Take one of the dough pieces and, by hand, flatten into a workable sheet that can be easily fed into a pasta roller. With the pasta roller attachment on your stand mixer (or an old-fashioned, hand-cranked pasta roller), feed the dough into the roller an fold the sheet of dough in half. Repeat. Feed dough through a third time but do not fold in half this time. Now, gradually decrease the thickness setting on your pasta roller, feeding the pasta sheet through one time after each adjustment until the desired thickness is achieved.
- Next, attach the desired pasta cutter tool (spaghetti, linguini, etc.) and feed the dough sheet through and set final product aside on a pasta rack (or a cookbook stand like we do). Repeat the process with the remaining dough quarters.
- To cook pasta, add 2 teaspoons of salt and 2 tablespoons of olive oil to 6 quarts of boiling water. Gradually add pasta and cook until al dente, about 5 to 6 minutes. Pasta may float to the top, so keep stirring gently to ensure even cooking and so pasta doesn’t stick together.
- Drain and toss with a little more olive oil to prevent sticking.
