Ingredients
Scale
- 480 g or 4 c 00 Fine Flour
- 6 g or 2 tsp fine sea salt
- 30 ml or 2 tbsp olive oil
- 5 large eggs
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, salt and olive oil (30 seconds).
- In a medium bowl, beat the eggs thoroughly. With the mixer on low speed, slowly drizzle in the eggs and beat until the flour mixture has absorbed them. Switch to the dough hook and knead it until it is smooth and elastic (5-8 minutes).
- Transfer the dough to a work surface and shape it into two balls. Wrap each separately with plastic wrap, then flatten into discs. Let stand at room temperature for at least 30 minutes or up to 2 hours.
- Attach the pasta roller to the stand mixer.
- Unwrap one dough disc and dust lightly with flour. Cut each disk into four pieces; rewrap the remaining pieces. Working with one piece at a time, flatten it into a rectangle. Run the dough through the rollers at the widest setting; lay the pasta on the work surface, fold it into thirds, and run it back through the rollers. Repeat the process twice more: folding it into thirds and running it through the rollers at the widest setting.
- Make the dough thinner by running it through the rollers at the second-to-widest setting. Set the rollers one notch narrower each time until the desired thinness is reached. Transfer the dough to a baking sheet, and cover loosely with plastic wrap. Repeat with the remaining dough.
- Attach a pasta cutter to the mixer and cut the pasta into the desired shape. Cut the full-width pasta into the desired lengths if you are making lasagne.
- If not cooking the pasta immediately, transfer it to a baking sheet and dust lightly with flour to prevent sticking. Cover tightly with plastic wrap and refrigerate for up to 24 hours.