Felt like making some fresh pasta yesterday, so out with the pasta machine, the flour, eggs and water...a couple hours later, I ended up with some lovely fresh fettucine. There really is nothing quite like fresh pasta.
I used 500g Tipo '00' flour, (which is basically, an extra fine flour imported from Italy which is especially good for pasta making, and I also make my pizza and focaccias with it as well) 6 eggs organic preferably..I use 2 whole eggs and 4 yolks (reserved the whites and made a pavlova with it - recipe and pics for that to follow!) and water.
Placed eggs and flour into the Kenwood Patissier with the dough hook, and mixed it until it resembled breadcrumbs and then added water - just until it all binds together nicely. Then I took it out, and kneaded it until it was smooth and elastic and placed it in the fridge to allow the dough to 'rest'.
Then, just run it through you machine and presto! Fresh pasta...lovely!