Aglio Et Olio ‘n Homemade Pasta
 
 
Ingredients
  • 2 1/4 cups all-purpose flour (3/4 cup flour for each egg)
  • 3 eggs, must be at room temperature (the eggs may be warmed quickly by covering them with warm water in a bowl for a few minutes)
Instructions
  1. Measure out the flour onto a warm surface, such as a wooden cutting board. Pasta dough forms well when not exposed to cold surfaces such as granite or metal counter tops.
  2. Using your fingers, make a nice large well in the center of the flour. Crack each egg into the well, then using a fork, whisk the egg yolks and whites to blend them together. Slowly scrape flour from the inside edges of the well and begin incorporating the flour and egg together still using a whisking motion.
  3. At this point, move some of the outside edges of the flour off to the side, about 1/2 cup. Then continue whisking and incorporating the eggs. Once the eggs become sticky, scrape off the fork. Then use your fingers to fluff the remaining well (not the set aside flour) on top of the egg mixture. Begin to knead, as you do so, you may begin to sprinkle and add that extra flour you had pushed to the side. Only add enough flour to keep the dough from feeling sticky. You can use a bench scraper to bring in dough stuck to the board.
  4. Once you have a good dough formed, clean your hands and then knead the pasta dough for anywhere from 3 - 5 minutes and form into a ball. Wrap in plastic wrap and set aside for 20-30 minutes on the counter.
  5. Unwrap the rested dough and then knead to incorporate any moisture that may have formed on the surface. Cut the dough into equal sections as per the number of eggs you've used (i.e. 3 eggs = 3 sections). Using your hands, pull and flatten each piece so that it will fit in your pasta machine. Set your pasta machine to the widest number ( Kitchenaid = 1). Feed your first piece of pasta through once. Fold it in thirds and then feed it through again, with the folded side vertical as you feed it into the machine. Then fold in half and feed through one last time, again with the folded side vertical. Set aside on a clean tea towel. Repeat with the remaining two pieces.
  6. Switch your machine to the next number (Kitchenaid = 2) and feed each piece through only once, setting them back on the tea towel after each one is done. Turn up to 3 and keep feeding each piece through only once until you have reached your second highest number. (Kitchenaid = 6 or 7). Do not skip numbers of steps, the pasta needs to be thinned gradually.
  7. Allow the pasta sheets to lay separately and dry to a leathery consistency, about 10 minutes or so. It is important to allow the sheets to dry, so that the pasta strands don't stick to each other.
  8. Replace the pasta attachment with the fettuccine attachment. Cut each piece in half width wise then feed through, catching the pasta strands when they come through. Lay out straight and separately on the tea towels. Folding them in little stacks can be difficult to work with as the pasta may soften and the strands will stick together. Some recipes recommend dusting the pasta with a little flour. If you wish to dry the pasta, hang it to dry completely (probably overnight) before storing.
Notes

Giuliano has a series of videos that I highly recommend.

By Giuliano Hazan
Recipe by Just a Smidgen at https://justasmidgen.com/2013/06/05/aglio-et-olio-homemade-pasta/