Homemade pasta

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

1.64 grams of flour for every gram of egg

Eg. if 2 eggs = 93 gr, the you would need 153 gr of flour (93*1.64=153)

1½ t EVOO

Healthy pinch of salt

subheading: HOW TO MAKE PASTA IN A STAND MIXER:

Add all ingredients to the bowl of a stand mixer, fitted with the dough hook. Knead the dough on low speed for 8 to 10 minutes until it is smooth and elastic. (If the dough seems wet or sticky, just add in some extra flour. You want it to be pretty dry.)

Form the dough into a ball with your hands and wrap it tightly in plastic wrap. Let the dough rest at room temperature for 30 minutes. Use immediately or refrigerate for up to 1 day.

Roll out the pasta dough into your desired shape. Using KA roller attachment spaghetti/ fettuccine setting 5 or 6, ravioli 8.

Cook the pasta in a large pot of generously-salted boiling water until it is al dente, usually between 1 to 5 minutes depending on the thickness of your pasta. Drain and use immediately.

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