Fresh Italian Spaghetti
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Ingredients
- 3 c '00' Flour
- 5.5 tsp Kosher Salt
- 11 large Egg, yolks
- 3 large Egg
- 2 tbsp Olive Oil, extra-virgin
Recipe Preparation
- In a stand mixer fitted with the dough hook, combine the flour and salt on low speed.
- Add the egg yolks, eggs, and olive oil and continue to mix on low speed. Once the flour is incorporated, increase the speed to medium-low and mix/knead the dough for 5 minutes.
- Lightly flour your work surface. Dump the dough onto the surface and continue to knead for a few more minutes. At this point, the dough may look a little dry, which is fine.
- Wrap the dough well in plastic wrap and let it rest in the refrigerator for at least 1 hour before rolling it. This rest allows the flour to be fully absorbed by the wet ingredients for a smooth, tender dough. (You can make the dough up to 1 day ahead of rolling it; keep it refrigerated.)
- To roll and shape the dough, set the pasta machine on its widest setting. Cut the pasta dough into 4 pieces. Work with one piece at a time and wrap the others in plastic wrap to prevent them from drying out. Very lightly flour the dough and run it through the pasta machine twice. Fold it in half and run it through again. Do that a couple more times; this serves as a final kneading.
- Set the machine to the next level of thickness and run the piece of dough through again. Keep running the dough through the machine, adjusting the rollers to a thinner setting each time, until the sheet is the thickness you want or the recipe directs.
- Lightly flour the dough throughout the process if it is sticking; the additional flour added at this point will not make it tough. (If the finished sheets of pasta have a lot of flour on them, brush it off using a brush with dark bristles so you can see any stray bristles should they come off on the pasta.)
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