Homemade Pasta Dough
10oz AP Flour
4 Large Egg Yolks
2 TB Olive Oil
1 tsp Salt
- In a food processor, combine the flour, egg yolks, olive oil and salt. Pulse 5-6 times until the dough starts to come together but looks like grated cheese.
- Remove the dough from the food processor. On a lightly floured table, with your hands, begin squishing the dough together until it starts to form a ball. Kneed the dough by hand until it begins to look smooth.
- Wrap the dough in plastic wrap and let it relax on the counter for 30-40 minutes until it softens.
- Using your Kitchen Aid Pasta Attachment or a table top press, dust the inside of the machine with flour and set to the lowest setting (either 1 or zero).
- Cut your dough into 4 equal pieces and wrap each one in plastic wrap until ready to use. With your hands, press the dough down, flattening it and shaping it best you can into a rectangle shape- this will make it easy to feed into the machine.
- Place the dough in the pasta machine and press it through the lowest setting. Once out, fold the dough into a letter fold and rotate the dough. Place the dough back through the dough press and repeat the step 3 more times, rotating the dough each time you fold it.
- Increasing the press two settings at a time, carefully roll out the dough. As the settings increase, the dough will get thinner and longer.
- Use the dough immediately as it will dry out as its exposed to the air.
Rolling out the pasta dough:
For a thinner dough roll out the dough to the 7 or 8 setting on your machine. For a thicker dough, or if you are using a dense filling, roll out the dough only to the 5th or 6th setting.