As it happens in our house! I have a KitchenAid mixer and also the KitchenAid Pasta Sheet Roller and Pasta Cutter Attachments – this recipe is directly from the instruction book and one batch feeds the 4 of us easily (or makes 1 roaster-sized lasagna) – enjoy!
510 g semolina flour
4 eggs (ideally 4 large eggs should yield 205 grams, adjust the water as needed for the proper moisture levels)
60 g water (as above, adjust so that with the eggs, there is 265 grams of moisture total)
15 g olive oil
3 g sea salt (this is about a 1/2 teaspoon)
The original recipe says to place all ingredients into your mixer and use the regular paddle to mix at low speed for about 30 seconds, then switch the paddle for the dough hook and knead on low speed for a couple of minutes before removing the dough from the bowl and kneading by hand for a couple of minutes more. BUT – Brock discovered that the food processor does a much better job. Process for about 30 seconds, it will end up in large crumbles but will come together as you knead it by hand for 2 to 5 minutes.
Divide the dough into 8 even pieces (weighing it makes this easy) and cover it in a slightly damp clean towel and allow it to rest for about a half hour. Process using the Pasta Sheet Roller attachment. I’m sure you could also roll this out by hand, but I’m guessing it would take a fair amount of time! Hand cut for pappardelle (our favorite), or use another Pasta Cutter attachment to process as you wish.
Cook in boiling, heavily salted water for a quick minute or 2 until al dente and serve up slathered in your favorite sauce.