Description
A classic homemade pasta recipe using a blend of all-purpose and semolina (or 00) flour combined with eggs and olive oil. The dough is kneaded and rolled using a stand mixer with pasta attachments to create smooth, fresh fettuccine noodles perfect for cooking or storing.
Ingredients
Scale
Ingredients
- 3 cups all-purpose flour
- 3 cups semolina or 00 flour (all-purpose flour can be substituted)
- 6 large eggs
- 1 tablespoon olive oil
- Pinch of salt
- 3/4 cup water (or more, as needed)
Instructions
- Mixing the Dough: In the bowl of an electric mixer fitted with a dough hook attachment, combine the flours, eggs, olive oil, salt, and water. Beat on medium-low speed for about 5-10 minutes until a soft, smooth ball of dough forms. Add more water if the dough is too dry. The dough should feel elastic and slightly tacky.
- Kneading: Transfer the dough to a lightly floured surface and knead 3-4 times until it comes together smoothly.
- Resting the Dough: Wrap the dough tightly in plastic wrap and let it rest at room temperature for at least one hour, or refrigerate overnight. If refrigerated, bring the dough to room temperature before rolling.
- Rolling Setup: Attach the KitchenAid® Stand Mixer Pasta Roller Attachment and set it to thickness setting #1.
- Dividing the Dough: On a floured surface, divide the dough into 4 equal pieces for easier rolling.
- Initial Rolling: Working with one piece at a time, feed the dough through the pasta roller on speed 2 to knead further, lightly flouring the dough as needed to prevent sticking. Fold the dough in half and roll again until smooth.
- Progressive Rolling: Adjust the pasta roller to setting #2 and feed the dough through, repeating once.
Then increase to setting #3 and repeat once more.
Finally, adjust to setting #4 and feed the dough through again, repeating once for the final thickness. - Cutting the Pasta: Attach the KitchenAid® Stand Mixer Fettuccine Cutter Attachment. Turn on the mixer at speed 4 and feed the rolled dough through the cutter to create fettuccine strands.
- Drying the Pasta: Carefully arrange the cut pasta on a drying rack for about 30 minutes, lightly flouring strands as needed to prevent sticking.
- Storage: Transfer the dried pasta to an airtight container and refrigerate for up to 2 days or freeze for up to 2 weeks.
Notes
- Adjust water quantity as needed depending on flour absorption and humidity to achieve desired dough texture.
- Using the KitchenAid® pasta attachments ensures consistent rolling and cutting for professional-quality pasta.
- Letting the dough rest helps gluten relax, making it easier to roll and cut.
- Fresh pasta cooks faster than dried pasta; cook immediately or store properly.
- For a softer pasta, use all-purpose flour only; semolina or 00 flour gives a firmer, more textured noodle.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Homemade Pasta
- Method: Stovetop
- Cuisine: Italian
Keywords: homemade pasta, fresh pasta, fettuccine, pasta dough, Italian pasta recipe
