This is the basic egg pasta dough recipe given in the Kitchenaid booklet for their pasta press attachment with a few of my own helpful hints.. I am posting it separate from the How-To post for future quick reference.
Basic Egg Pasta
- 4 large eggs (7/8 c. eggs)
- 1 Tbs water
- 3 1/2 c. sifted flour
- 1/2 tsp salt
Place eggs, water, flour and salt in mixer bowl. Attach bowl and flat beater. Turn to speed 2 and mix 30 seconds.
Exchange flat beater for dough hook. Turn to speed 2 and knead for 2 minutes. At this point, my dough still was not kneaded together, but appeared in the bowl still crumbly.
The manual states: “A good pasta dough is firm and leathery to touch but also pliable. It should never stick to your fingers or crumble and fall apart. Many factors, such as humidity, brand of flour, and size of eggs may affect dough consistency. Pinch a small amoutn of the dough together after mixing with the flat beater. If the dough stays together, without sticking to your fingers it should work well. It may be necessary to add a small amout of water to reach correct dough consistency.”
I added a bit of water and beat with the paddle for 30 more seconds or so.
Remove dough from bowl and hand knead for a few minutes. I only got my dough to come together during the hand kneading. You want the dough to stick together, but don’t worry if it is still a little dry as it will come together when pressed.
Let the dough rest for 20 minutes before pressing.
Cook the pasta: You may opt to add salt and oil to the water if you choose. 2 tsp salt and 1 tsp oil for 6 quarts of water. You can of course estimate that. Boil gently to cook. Pasta will float when cooking, but not when it is necessarily done. Stir to keep pasta cooking evenly. Take a noodle out and test bite. The desired “al dente” should be slightly firm to the bite.
Dry pasta: approx. 7 min
Fresh pasta: approx: 2-5 min depending on thickness.