Perfect Pasta Dough

By AzWench

Ingredients

• 2 cups all purpose flour, as needed
• 2 large eggs, beaten
• 1/4 cup cold tap water

Details

Servings 1

Preparation

Step 1

1. To mix the dough in a heavy-duty stand mixer, combine 1/4 cup cold tap water and the eggs. Mix with the paddle attachment on low speed, gradually adding enough of the flour to make a soft dough that doesn't stick to the bowl. Change to the dough hook. On medium speed, knead the dough until smooth and supple, adding a little more flour or water by the tablespoon if necessary, about 8 minutes. Remember, the dough shouldn't be too stiff.

2. Shape the dough into a ball. Wrap in plastic wrap. Let stand at room temperature for 1 hour, no longer than 2 hours.

3. Attach your pasta machine to a kitchen counter. Cut the dough into four equal wedges. Shape each into a rectangle. Work with one portion at a time, keeping the remaining dough covered with the plastic.

Set the pasta machine to its widest setting. Dust the dough lightly with flour. Run the dough through the machine. Fold lengthwise and run through the machine 2 or 3 more times to knead and smooth the dough. Adjust the machine to the next thinnest setting. Run the dough through the machine twice, without folding it. Repeat with the next setting, and then the one after that, to make a long thin strip of dough. If you want fettuccine, tagliatelle, or lasagna, the dough should be about the thickness of a nickel at this point, so stop. If you want ravioli, continue rolling on the next setting or two until the dough is as thick as a dime. Transfer the dough to a floured, tablecloth-covered table to dry slightly, just until the dough feels leathery, about 20 minutes. Don't let the dough dry too much, or it will crack.

4. To cut the pasta with the machine: Generously sprinkle a rimmed baking sheet with flour. For fettuccine, run each pasta strip through the widest cutters. For tagliatelle, run each pasta strip through the smaller cutters. (In America, fettuccine and tagliatelle are almost the same size, but in Italy, fettuccine is the thickest.) Transfer the pasta to the baking sheet, and toss with the flour to keep the strips from sticking.

To cut the pasta by hand: Use a knife or pizza wheel to cut long strips for fettuccine or tagliatelle. Cut the dough into large strips for lasagna and for ravioli.

The uncooked pasta can be made up to 6 hours ahead, covered loosely with plastic wrap and refrigerated.

5. To cook your pasta, bring a large pot of salted water to a boil. Add fresh pasta. Cook for just 1 to 2 minutes, depending on its thickness. As soon as the pasta floats, it's done!

Long Noodles:
Pappardelle - 3/4-inch wide
Fettuccine - 1/6-inch wide
Tagliatelle - 1/4-inch wide
Linguini - 1/8-inch wide

Pasta Sheets and Shapes:
Lasagna sheets - 3 x 13-inches
Farfalle - 1 x 2-inch rectangles, pinched in the middle and twisted
Fusilli - 1/16 x 3-inch strips, each wrapped around a pencil and allowed to dry