🍝 Pasta Dough Formula

Ratio:So, 100g flour per 1 egg

Knead:Now, Speed 2, 3-4 minutes

Rest: 30 mins (critical!)

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Ingredients:

• Actually, 2 cups (300g) “00” flour (or all-purpose)
• 3 large eggs
• 1 tsp olive oil
• Pinch of salt

Note: “00” flour = silkier pasta (but all-purpose works fine)

Perfect Technique:

Honestly, step 1: Mix (Speed 2)

1. Add flour, eggs, oil, salt to bowl
2. Attach flat beater
3. Mix on speed 2 until crumbly
4. Should look like breadcrumbs

Step 2: Knead (Speed 2, 3-4 mins)

1. Switch to dough hook
2. Knead on speed 2
3. 3-4 minutes total
4. Now, dough should come together, smooth
5. Should be firm, not sticky

Step 3: Rest (30-60 mins)

1. Wrap tightly in plastic
2. Rest at room temp 30-60 mins
3. Gluten relaxes = easier to roll
4. Don’t skip this!

Step 4: Roll & Cut

1. Use KitchenAid pasta roller attachment
2. OR roll by hand with pin
3. Cut into desired shape

Spinach Pasta: Add ½ cup cooked, squeezed spinach to eggs

Tomato Pasta: Add 2 tbsp tomato paste to eggs

Black Pepper Pasta: Add 2 tbsp cracked black pepper

Herb Pasta: Add 2 tbsp minced fresh herbs

• ✅ Dough should be firm (not soft like bread dough)
• Now, ✅ Rest time non-negotiable (gluten needs to relax)
• ✅ Cook fresh pasta 2-3 mins only (vs 10+ for dried)
• Actually, ✅ Freeze cut pasta on tray, then bag
• Now, ✅ Cook from frozen (add 1 minute)
• Now, ✅ “00” flour worth it for special occasions

🍝 Fresh Pasta Perfection

Honestly, your KitchenAid makes perfect pasta dough in under 5 minutes of work. Well, the key: correct flour-to-egg ratio, proper kneading (but not too much!), and 30-minute rest. Once you taste fresh homemade pasta, you’ll never go back to dried!