Preparation Time: 10 Minutes, plus Drying
Cooking Time: 5 Minutes
Tools: Dough Hook / Italian Pasta Maker
- Place both flours and salt in the Kenwood bowl. Add the eggs and using the dough hook, mix on speed 3-4 for about 3 minutes. The mixture should look crumbly, but moist. If necessary add a teaspoon of water if the mix is too dry.
- Knead the crumbly mixture together by hand to form a dough. Knead until smooth, divide into two or three pieces and wrap in clear film. Leave to rest for 15 minutes, or up to 2 hours.
- Fit the Italian pasta maker, shape one piece of dough into a long flat disc and feed through the rollers set on number 1. Sprinkle flour over the rollers as necessary.
- Fold the dough in three, rotate and repeat several times. Pass through the rollers, gradually increasing the setting from 1 to 6 or 7, or your desired thickness. Use as flat pasta sheets or use one of the cutting attachments as required. Allow to dry for 30 minutes, then cook or cover and refrigerate for up to 24 hours.
Cook in a large pan of boiling salted water. The time will vary. Freshly made pasta can be cooked in as little as 15 seconds after the cooking water returns to the boil. Depending on the thickness, fresh pasta should be al dente within 2-4 minutes.