Weigh the flours separately using a kitchen scale
for accuracy.
Pour the flours into the bowl of a stand mixer.
Use the dough hook attachment to combine for a
minute.
Whisk all four eggs together in a separate bowl.
Turn the mixer on to the 2 speed and slowly pour
in the eggs. Also add 1 tablespoon of water. Let
it mix for about 1-2 minutes.
Turn off the mixer and try to use your hands to
bring the dough into a ball. If it is still very
crumbly, add the additional tablespoon of water
and continue to mix, either using the dough hook
or your hands, at this point.
The dough should still be kind of crumbly, but you
should be able to get at least ¾ of the whole
mixture formed into a rough ball.
You do not want supple, wet dough here. If the humidity is very low,
you may need to wet your hands when kneading into a ball shape to add
just a bit of extra water. If the humidity in your house is high you
may need less
water
Once kneaded into a rough but still crumbly textured ball, wrap in
plastic wrap and let rest for 30 minutes.
Set up the extruder attachment with your pasta shape of choice. Roll
the rested dough into walnut sized balls and follow the manufacturer's
directions to extrude the pasta onto a floured cookie sheet or cutting
board.
When you're ready to cook the pasta, bring a pot of water to a rolling
boil. Salt the water generously, and cook the pasta for 3 minutes, or
until it's floating to the top. Strain the pasta, preferably using a
spider strainer, and sauce as desired.
Originally Submitted
1/13/2023
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