Roots of a Southern Kitchen

I recently got a stand mixer with a pasta extruder attachment (thanks mom!) and cannot wait to make fresh homemade pasta! Plus imagine all the different flavors you can make with fresh herbs and vegetables! I’ve never made homemade pasta before now, so I’ll be going by a simple recipe from Love and Lemons. In her recipe, she discusses how she rolls hers out and cuts it. I tried this recipe in the extruder and the dough was wayyyy too wet for it, so this recipe is probably best for pasta you’ll be rolling and cutting by hand!

Ingredients:

• 2 cups all purpose flour
• 3 eggs
• 1/2 tsp sea salt
• 1/2T olive oil

Steps:

1. Place flour on clean work surface and make a well in the middle for the eggs.
2. Add eggs, olive oil, and salt and use a fork to gently break up the eggs.
3. Use your hands to bring the flour towards the middle and knead lightly to incorporate. The dough will come together as a shaggy ball.
4. Knead dough for 8-10 min or until smooth and combined well.
5. Wrap dough in plastic and let rest at room temp for 30 minutes.
6. Cut dough into smaller pieces and use in pasta extruder or roll out and cut!
7. Make sure to dust freshly cut pasta in flour to prevent it from sticking together when stored.

*Fresh pasta can be stored in the fridge for 2-3 days, frozen, or dried for a longer shelf life*