I have been making pasta from scratch for years. The dough is easy to make, even ahead of time. You can prepare the dough and keep it in the fridge for up to 2 days; freeze it for up to 4 weeks.

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Pasta is so versatile. I use the KitchenAid pasta attachments to roll out lasagna, cut spaghetti and tagliatelle. There is another one that presses the pasta into different shapes like rigatoni, macaroni, spaghetti and a few more.

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The basic recipe calls for 100gr of all purpose flour per 1 (one) egg.

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You can find 4 different pasta recipes here, that all serve different purposes.

 

Pasta dough #1 is the basic recipe you can use for most pasta.

 

Pasta dough #2 is a mix of all purpose flour and semolina flour. It keeps its bite - al-dente.

 

Pasta dough #3 is best for stuffed pasta like ravioli. I also use it for lasagna and lasagna rollups.

 

Pasta dough #4 has a high egg content und "grows" while cooking.

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All of these doughs are mixed in my stand mixer (KitchenAid). Rolled out and shaped with the KitchenAid Pasta attachment. 

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Add all dry ingredients to the mixing bowl, attach the dough hook and start the mixer on low. Crack the eggs into a separate bowl and one at a time. Once all eggs are in, add all remaining ingredients like olive oil and water. Increase the speed to medium and knead for about 5 minutes. If the dough is still a little dry and crumbly, I use my hands and knead it on the counter for another 2-3 minutes. 

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Shape the dough into a ball and wrap it tightly with cling wrap. Put in the fridge for at least 30 minutes. You can make the dough ahead of time and keep it for up to 2 days in the fridge or up to 4 weeks in the freezer. 

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If you keep the dough in the freezer, take it out 1 hour before you want to roll it out and let it come to room temperature. Same for the freezer dough. Thaw it slowly in the fridge and let it sit at room temperature for at least one hour. the dough will be easier to roll out.

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I use the 2 KitchenAid attachments to roll out and shape the dough. 

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To roll it out I use the attachment that also makes lasagna sheet. It comes in a set of 3 for lasagna, spaghetti, and tagliatelle.

Roll it out as thin as you want (1 being thickest - 8 being thinnest). I usually go up to 7. Then cut the dough with one of the other attachments. 

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Let the cut dough dry for 30 minutes. I use the lasagna pasta right away as it is easier to shape.

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To dry the dough prepare a plate or board with flour or semolina flour. Place the cut dough on it for 30 minutes. You can also use one a pasta drying rack to hang-dry your pasta. 

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Fresh pasta only needs about 3 - 5 minutes to cook. 

Bring water in a big pot to boil then add salt. Put the pasta in the boiling water and stir gently to prevent it from sticking to the bottom. Cook for 3 - 5 minutes until it reaches your preferred stage of al-dente.

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Pasta dough #1

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2 + 1/4 cups of all purpose flour (300 gr)

3 eggs

1 tbl spoon olive oil

1/2 t-spoon salt

1 tbl-spoon water (optional)

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Pasta dough #2

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1 cup of semolina flour (125 gr feiner Hartweizengriess)

1 cup of all purpose flour (125 gr)

2 eggs

1 egg yolk

1/3 t-spoon salt

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Pasta dough #3

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2 + 1 /4 cups of all purpose flour (300 gr)

2 eggs

4 egg yolks

1/3 t-spoon salt

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Pasta dough #4

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2 + 1/4 cups of all purpose flour (300gr)

1 egg

7 egg yolks

1 tbl-spoon olive oil

1/2 t-spoon salt

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Enjoy!