Basic Pasta Dough

Name: Basic Pasta Dough
Yield: 24 oz. (680 g) dough 6 servings
Ingredients: 3 cups (725 mL) flour (12.75 oz/360 g), plus additional for dusting (see cook’s tip); 4 eggs; ¼ cup (60 mL) olive oil; 1 tsp (5 mL) salt

Prep 10 min

Cook 50 min

Ready in 60 min

This fresh, 4-ingredient pasta is so easy to make and comes out perfectly every time. Just add your favorite sauce and toppings!

Ingredients

3 cups (725 mL) flour (12.75 oz/360 g), plus additional for dusting (see cook’s tip)
4 eggs
¼ cup (60 mL) olive oil
1 tsp (5 mL) salt

Directions

Add all the ingredients to the Deluxe Stand Mixer. Select Knead for 5 minutes. Wrap the dough in plastic wrap and chill for 30 minutes or overnight.
Flour your surface and hands. Divide the dough into quarters and flatten them slightly to form 2" (5-cm) round disks. Generously flour each disk.
Attach the Pasta Roller and turn it to setting 3. Set the mixer to Custom speed 1. Feed a dough disk through the roller twice. Continue this process with the remaining dough.
Turn the mixer off and turn the roller to setting 2. Feed each piece of floured dough separately through the roller twice to continue to thin and stretch out the dough. Repeat the same process on setting 1.
Cut the pasta sheets in half or to your desired length.
To make noodles, attach the Spaghetti Cutter or Fettuccine Cutter to the mixer. Feed the individual pasta sheets through and lay the noodles side by side on a flat surface.
Bring a large pot of salted water to a boil. Cook the pasta for 2–3 minutes, stirring occasionally. Drain the pasta and add it to your choice of sauce, if you’d like.

Yield:

24 oz. (680 g) dough
6 servings

Nutrients per serving:

U.S. nutrients per serving: Calories 350, Total Fat 13 g, Saturated Fat 2.5 g, Cholesterol 125 mg, Sodium 440 mg, Carbohydrate 46 g, Fiber 2 g, Sugars 0 g (includes 0 g added sugar), Protein 10 g

Cook's Tips:

When you use too much flour, you can alter the color, texture, and taste of your pasta. The best way to measure flour is with a kitchen scale. Or, you can spoon the flour into a measuring cup and level it off.

You can store uncut pasta dough for up to 18 hours in the refrigerator or up to 2 months in the freezer. All you need to do is let the dough defrost in the refrigerator overnight before using it.

To freeze the noodles, let them dry on the counter for about 20 minutes, or until they’re no longer tacky. Sprinkle with flour. Pick up a small bundle of noodles and gently twirl it into a nest. Repeat with the remaining noodles. Place on a sheet pan and freeze them. Once frozen, place the nests into a plastic bag and freeze for up to 2 months.

To cook frozen pasta, bring a large pot of salted water to a boil before gently dropping in the frozen pasta nests. Stir the water to loosen the nests to ensure they cook evenly. The pasta should only need 3–4 minutes to cook, depending on the thickness of the noodles.