Fresh Pasta: Test 1


Fresh Pasta Dough Recipe

Total time: 2 hours
Servings: 8 small bundles


Pasta maker/roller
Having the cutter attachment is advisable
Standing mixer


2 cups all purpose flour
3 large eggs
1 Tbsp olive oil
1 tsp salt


  1. All of the ingredients were combined in the standing mixer and mixed on low using the hook attachment.
  2. Once fully incorporated, the mixer was run for another 10 minutes.
  3. After kneading, the dough was wrapped tightly in plastic wrap rested in the fridge for 30 minutes.
  4. The dough was removed from the fridge and divided into 4 equal pieces.
  5. Working with one piece at a time and keeping the rest of the dough covered to prevent drying, each piece of dough was coated with some flour and patted down into a disc roughly 1/8-1/4 inch thick.
  6. The disc of dough was then run through the biggest setting on the pasta roller, then the setting was reduced by 1 and the process repeated making sure to reapply flour to the dough as needed to prevent sticking.
  7. Once the dough was run through the thinnest setting it went through the pasta cutter attachment to produce my fettuccine.


Fresh Pasta

Published by

Tali Apostolico

I'm a baking addict with a history of messing around in a lab. Science, an intense interest in food and flavor, and creative genes! Thus, Exploratory Kitchen was born! A scientific approach to producing delicious and customizable foods with the aim to understand the ingredients and not just follow the recipe.

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