My mom and I were practicing our pasta skills with my kitchen aid attachment and we found that 4 cups of all purpose flour to 3 eggs with a little extra virgin olive oil worked best to make the pasta dough. We refrigerated the dough for a half hour to an hour and pasta thickness was level 5 for the attachment. We ran out of room on our pasta drying rack and had to start using our clothing drying rack!
I know this isn’t low carb, which is more typical of this food blog, but cooking from scratch is still healthier, and I’ve been trying a lot more Italian recipes since my Italian grandmother passed away. We always loved cooking together.
Also, I think moderation is healthy in the long run, especially when it comes to diets, even low carb ones. Cooking from scratch with love and care for the food we put in our bodies is not something we should feel guilty about. That said, consult your doctor about allergies. This recipe does contain gluten.
- 4 cups of all purpose flour
- 3 large eggs
- 1 tbsp of extra virgin olive oil
- In a food processor, with a dough attachment, mix all purpose flour, add eggs but scramble them first, then a little olive oil and mix until it forms a dough.
- Then roll out sheet of pasta to level 5 in the kitchen aid attachment, add flour if it sticks.
- Then let the sheets dry out a little for an least 1-15 minutes to make it easier to put through the fettuccine attachment. I skipped this step once and my pasta was a sticky mess.
- Once sheets are dried out a little, run then through the fettuccine attachment and then hang them on something to dry, and separate them so they don't stick together.
- To cook noodles, boil in water with a little salt for a few minutes. Fresh pasta will cook quickly so I keep an eye out and taste test until al dente.