Simple Weeknight Fresh Milled Flour Pasta

Directions

• Begin by milling your flour. This recipe will use 240g for the pasta dough, plus more for dusting.
• If you plan to use a mixer, simply combine all ingredients in the bowl of a stand mixer and knead until you have a smooth but firm dough ball. Start by adding just 3 tbsp of water, and add more as needed.
• If you are making by hand (my favorite), create a mound of flour on a clean countertop, then make a well in the center.
• Add your salt to the well, then your eggs and 3 tbsp water.
• Gently break apart the egg yolks with a fork. Then, using a bench scraper, fork, or your hands, begin slowly combining your ingredients. Add water as needed.
• Once your dough is thoroughly mixed, knead for 4-6 minutes until your dough is smooth and firm. If your dough is sticky, slowly knead in more flour. If your dough is still shaggy, knead in a little water at a time.
  This is where homemade pasta can be very forgiving – just add flour or water until you’ve reached the right consistency – smooth and firm.
• Cover and let rest for 10-20 minutes, if you have time. I personally skip this step.
• If you are rolling by hand, dust your countertop and divide your dough in 4 pieces and roll as thin as possible with a rolling pin. Dust the top with flour, adding more if your dough is sticky.
  Once each section is rolled out, gently fold into thirds like a letter. Using a sharp knife, bench scraper, or pizza cutter, cut into strips. I would suggest fettuccini for hand rolled pasta.
  If using a pasta attachment, divide the dough into 3 or 4 portions. Set the roller to the widest setting. Run the dough through once, then fold it in half and run it through again. Repeat 2–3 times until smooth, dusting with flour each time.
  Decrease the setting one notch at a time, passing the dough through once at each level until you reach your desired thickness (usually setting 4–6 for most noodles).
  Attach the spaghetti or fettuccine cutter and feed the sheet through. Catch the strands gently as they come through.
  Toss lightly with flour and shape into nests or hang to dry for 10–20 minutes before cooking.
• Bring a large pot of salted water to a boil. Once boiling, gently add your pasta and stir immediately to prevent sticking. Fresh pasta cooks very quickly, so you will only need to boil for 2-3 minutes. Check it early.
• Drain the pasta and toss right away with warm sauce. Fresh pasta absorbs sauce beautifully, so serve promptly.