Fresh pasta dough

My brother and I are avid stove monkeys with extensive experience in the restaurant business. We gravitate toward big bold flavors and fusion.

9 oz/255 gr All purpose flour, plus more for the bench

3 eggs~6 oz/170 gr eggs (large)

Pinch of salt

Put all ingredients in KA mixing bowl. With the paddle attachment mix ingredients on speed setting 2 for a couple of minutes

Push the dough into a ball and using the dough hook knead until dough comes together in a ball- about 5 to 10 min on setting 2

Form into a ball and cover with Saran Wrap and let rest at room temp for at least 30 min

On a lightly floured surface, cut your ball of pasta dough into 3 equal-sized pieces. Flatten each piece with your hands.

Lightly flour your hands. On speed 2 and setting 1 on the pasta roller, feed one piece of flattened dough through the roller. Once it has gone through, fold the dough into 3, rotate and feed through again. Rotating the dough is what makes it rectangular in shape. Repeat this process two more times until you've fed all sides of the dough through at setting 1.

Now change your roller setting to 2 and feed the dough through the roller once. Keep flouring your hands if dough is sticky.

Keep feeding the dough through on each roller setting (only once) until you've reaching setting 7. I found this was a good thickness for fettucine. Set your dough sheet aside and repeat these steps for the remaining pieces of dough.

Marcella Hazan recommends 1c unbleached flour and 2 large eggs that yields ¾# pasta

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