Basic Pasta Dough

From Making Artisan Pasta

Because pasta dough is quite dense, this is the largest batch that will work effectively without overheating or even bring out the  mixer's motor unless you have a commercial machine with a stronger motor. As soon as the dough ball forms, remove it from the bowl and continue kneading by hand on a wooden work surface. If you really want to knead in the machine, divide the dough in half and knead in 2 batches, then combine by kneading briefly by hand.

3/4 lb (350g) Pasta Flour mix*, unbleached all-purpose flour, Italian 00 flour, or Korean flour
3 large eggs, at room temperature
1 egg yolk
2-3 tablespoons (30-40 ml) tepid water

Yield: about 18 oz (500g), serves 5-6

1. Place the flour in the bowl of a standing mixer (other mixers don't have a motor that is powerful enough to make pasta dough) fitted with the paddle attachment. Add the eggs while beating on low speed and beat until the mixture forms moist crumbs.
2. Add the water 1 tablespoon at a time, adding enough for the dough to come together and form large moist crumbs. If the crumbs are dry with flour on their surface, add a little more water.
3. Keep beating until the dough comes together to form a mass that comes away cleanly from the side of the bowl.
4. To ensure that the stiff dough doesn't damage the motor and the bowl doesn't jump out of its holder, grasp the side of the bowl while beating and turn off the motor immediately if you hear any grinding of the gears.
5. Remove the dough from the mixer and transfer to a wooden work surface. (Some loose flour may remain at the bottom of the mixer bowl.)
6. Mix the dough well with your hands to incorporate any loose flour.
7. Knead on a wooden work surface by pushing away with the palms of your hands.
8. Fold the front edge of the dough over, then knead again. Rotate the dough 90 degrees and then repeat, kneading the dough until it is cohesive and moderately smooth, about 5 minutes. Cover the dough with a bowl or a damp cloth, or cover in plastic wrap and allow it to rest for at least 30 minutes at room temperature to relax the gluten and allow the flour to be fully absorbed by the liquid.

* Pasta Flour Mix

1/2 lb (225g) unbleached all-purpose flour
1/4 lb (115g) durum flour
1/4 lb (115g) semolina

Yield: 1 lb (450g)