- 31/2 cups organic, unbleached flour
- 4 eggs
- 1/2 tsp sea salt
- 1 Tbsp water
Add all to bowl of mixer with paddle attachment and mix on setting 2 for 30 seconds. Change to dough hook and knead for 2 minutes. Take out of mixer bowl, and hand knead for 2 minutes more. (Dough should not be sticky but more drier to the touch) Let rest for 20 min. This really helps with the pliability of the dough. Have a cookie sheet ready with a small amount of flour on it ready. Separate into 4 pieces. Pat the dough into a flat disc about a 1/2 inch thick. Feed through the pasta sheet attachment at an angle so the dough feeds through smoothly. Depending on your brand of flour I find sometimes it may break off a lot into pieces and need to be formed back into a disc, to go through again. I feed this sheet three or four times back through on setting 2 for thickness and pliability on the roller attachment. .Either use the pasta in sheets, make ravioli, tortellini or cut into noodles using the other attachments. Toss with flour lightly and lay flat on tea towels for up to an hour. After an hour, either cook the pasta (3-5 minutes in salted water ) or freeze the pasta in freezer bags. No need to do anything to it to freeze, just toss a few servings in each bag, and label. To cook from frozen it’s more like 5-7 minutes in salted water.
