Daniel Catalaa

Fresh pasta

The single recipe serves 4 people, while the doubled up recipe serves 8.

Ingredients

  • Eggs, x3 | x6
  • All purpose flour, 1 cup | 2 cups
  • Semolina flour, 1 cup | 2 cups
  • Salt, Kosher 1 tsp | 1 Tbs
  • Olive oil, 1 Tbs | 2 Tbs
  • Water, 4 Tbs | 8 Tbs (adjust as needed)

Volume to Mass conversions
1 cup of all purpose flour = 125 grams = 4.41 ounces
1 cup of semolina flour = 167 grams = 5.89 ounces
1 cup of bread flour = 127 grams = 4.48 ounces

Instructions

  1. Mix ingredients with paddle: Mount the paddle attachment to the stand mixer and beat the eggs, olive oil, and water on high speed (6 out of 10) for 10 seconds. Next, add the all purpose flour, the semolina flour, and the salt, and mix on the lowest setting (i.e. 'stir' setting) for 5 minutes. If you see any dry unincorporated flour or crumbs, add more water one tablespoon at the time until the desired consistency is reached.
  2. Knead the dough: Switch out the paddle attachment and replaced it with the dough hook. Increase the speed to 2 (out of 10) and knead for 10 minutes.
  3. Allow dough to relax: Spritz the top of the ball of dough with water and let it rest for 30 minutes at room temperature inside the bowl. While the dough is relaxing, prepare the surfaces where the rolled out dough will be placed before it is cut. For example, you can use cooling racks or plastic mats that have been dusted with flour.
  4. Partition and prepare the dough: Cut the ball of dough into 8 equal parts (single recipe) or 16 equal parts (double recipe). Flatten each portion of dough by pressing down with the palm of your hand so that it fill fit through the roller without struggling too much (i.e. 1/3 inch thick).
  5. Roll out dough: Roll out the dough using the stand mixer's pasta attachment at a width setting of 1. Gradually taper down the width from 1 to 2, 3, 4, 5, and stop at a thickness setting of 8. Before feeding the dough through the rollers fold it onto itself once. Do a single pass at the same number setting before moving on to the next setting. However, if you get a wrinkle or tear you can pass it a second time at the same setting. If the length of the sheet becomes unmanageably long, cut the sheet in two.
  6. Dry off pasta: The pasta will cut better if it is not too damp (i.e. leathery but still pliable feel). To dry off the pasta a little lay out the sheets for 10-20 minutes on flat surfaces such as cutting boards, cooling racks, or sheet pans.
  7. Cut sheets of pasta: Replace the roller attachment with the cutting one and feed the sheets of pasta through them. As the tagliatelle fall onto the surface below, dust them with some flower and gingerly tease them apart with your fingers. Set them aside in little nests.