Basic Egg Pasta Dough - KitchenAid Mixer style

This recipe is from The Complete KitchenAid Stand Mixer Cookbook and makes about a pound of pasta.

You will need a KitchenAid Mixer for the following instructions:

3 eggs
2 Tablespoons Water
1 Tablespoon EVOO
2 1/4 Cups all purpose flour

Attach flat beater to stand mixer; beat eggs, water and oil in mixer bowl at low speed to combine.  In three separate additions, add flour to make dough that clumps together.  Stop mixer and press a few tablespoons of dough into small ball; dough should feel tacky, moist and pliable.  If too wet, beat in flour, 1 tablespoon at a time.  If too dry, beat in water, 1 tablespoon at a time.  Gather dough into a ball.

Replace beater with dough hook.  Knead on low 5 minutes or until dough is smooth and elastic.  Shape dough into ball and wrap in plastic wrap; let rest at room temperature 20 minutes or refrigerate until ready to use.

Cut dough into quarters.  Flatten one piece of dough; dust with flour.  Re-wrap remaining pieces to prevent drying out while you flatten the dough.

Using your pasta roller flatten out the dough to desired thickness and then roll through desired dough cutter to create your noodles!

If you don't have a pasta roller you can roll the dough our very thinly and cut desired strips.