Homemade Pasta
Martha demonstrates how to prepare basic egg pasta.
Basic Egg Pasta
- Comments()
The Martha Stewart Show, December 2009
- Yield Makes about 1 pound
Add to Shopping List
Ingredients
- 2 3/4 cups all-purpose flour, sifted, plus more for baking sheet
- 1 teaspoon coarse salt
- 3 large eggs
Directions
- Place flour and salt in the bowl of an electric mixer fitted with the paddle attachment. With the mixer on low, gradually add eggs and 2 tablespoons plus 2 teaspoons water; mix for 30 seconds.
- Turn off mixer and remove paddle attachment; attach dough hook. With the mixer on low speed, knead dough, using dough hook, for 2 minutes. Turn dough out onto work surface and knead by hand until smooth and pliable, about 30 seconds. Wrap in plastic; chill for 1 hour.
- Working with a small amount of dough at a time, form dough into walnut-size pieces, keeping remaining dough covered with a clean, damp kitchen towel.
- Fit mixer with pasta press and desired pasta plate. With the mixer on speed 6, slowly feed walnut-size pieces of dough into the hopper. If dough becomes caught, use combo tool to push dough through the hopper. Use swing-arm wire dough cutter to cut pasta to desired length. Separate pasta and transfer to a lightly floured rimmed baking sheet; let dry 1 hour. If making long noodles, let dry briefly on a baking sheet lined with a clean kitchen towel, then form into small nests before drying completely.
- To store, wrap dried pasta in an airtight plastic bag. Refrigerate up to 5 days.
Yummy. I sure would love to know the shelf life for storing the dried pasta.
good
I really want the pasta press, where can i find it?
William Sonoma sells this prod. not cheap.
Hi does anyone know where i can buy the pasta press. thanks Marina
I was so excited about the Kitchen Aid pasta press