Ingredients
Equipment
Method
- Add flour, eggs, garlic salt, Italian herbs, and olive oil into the bowl of your KitchenAid mixer. Attach the dough hook and mix on low speed until it begins to come together.
- Continue kneading on speed 1 or 2 for about 8 to 10 minutes. The dough will look a bit dry at first, but keep going as it will come together into a firm, slightly tacky ball.
- Turn the dough out onto a clean counter and knead for 2 to 3 minutes until smooth and elastic. If it sticks, use a touch of olive oil instead of extra flour to avoid drying it out.
- Form the dough into a ball, lightly coat with olive oil, wrap in plastic, and refrigerate for at least 30 minutes, or overnight is even better! This helps the gluten relax and makes rolling easier.
- Set up your pasta roller attachment on the widest setting and feed the dough through three times, folding as needed for shape. Gradually increase the thickness level (I find level 5 ideal for silky, sturdy noodles).
- Switch to your spaghetti or fettuccine cutter attachment and run the sheets through once. Drape noodles over a floured baking sheet or drying rack while you work through the rest of the dough.
- Boil a large pot of salted water. Fresh pasta cooks fast! Just 1 to 2 minutes for al dente or up to 5 minutes for a softer bite. Drain, toss with sauce, and enjoy!
Notes
- Use high-quality dried Italian herbs for the best flavor.
- A little olive oil helps with texture and makes rolling easier.
- Letting the dough rest overnight gives a smoother, more elastic pasta.
Storage
- Store uncooked pasta in an airtight container or zip bag in the fridge for up to 2 days.
- For longer storage, freeze pasta in small bundles separated by parchment paper.
- Cook straight from frozen by adding an extra minute to the boiling time.
Nutrition information is automatically calculated, so should only be used as an approximation.