Fresh Pasta

It’s been awhile since I told y’all I got a pasta maker, but I FINALLY put it to use. It turned out fabulous. This is a super easy, basic pasta recipe that I used on my Remy Olivier Pasta Machine, taken from this site. Makes 4 LARGE servings of pasta.

3 1/2 cups all purpose flour, sifted
4 large eggs
1 Tablespoon Water
1/2 teaspoon salt

Place flour into the mixer bowl. Turn your mixer on to speed 2 with the flat beater attached. Gradually add the eggs, water and the salt and mix for 30 seconds. Remove the flat beater and attach the dough hook. Turn to speed 2 and knead for 2 minutes. Dough will be crumbly… you may need to add additional water, 1 teaspoon at a time, until the dough takes on a more firm consistency.


Dump dough out onto a slightly floured bread board. Knead dough by hand into a round ball. Cut ball into about 1 inch sections. Note: place a damp cloth over the dough to make sure it doesn’t dry up.


Take each section, flatten it a little bit with your hand and run it through the roller part of the machine (setting at 1).


Then, with the super flat dough, feed it through one of the cutters. My machine has a fettuccine option and a spaghetti option. I was feeling adventurous that night and made both!

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Cook noodles in water, a little olive oil (to prevent them from sticking) and salt for 3-5 minutes, stirring off and on. I’ve been told when fresh pasta rises to the top it’s done, but give it a taste to make sure. Toss with pesto and grilled chicken* and serve.

*Note: I used this awesome All Spice blend on the chicken pre-grill and it was fabulous.



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