3 1/2 cups all purpose flour
1 tsp Himalayan Sea Salt
5 large eggs beaten

Using the dough hook on your mixer put the flour and salt in the mixing bowl and combine for about ten seconds. Add the eggs until combined. If the dough still appears dry, add another egg (although you may have to add more flour later when making the pasta sheets). Increase the speed slightly to “knead” the dough for about 5-7 minutes. Take dough out of the mixer, form it into a ball, wrap it with plastic wrap and let rest on the counter for about 30 minutes.Use

About Elizabeth Dougherty

Elizabeth Dougherty has been cooking and writing about food intensively for more than ten years. She is the fourth generation of chefs and gourmet grocers in her family with her mother, Francesca Esposito and grandmother, Carmella being major influences in her early cooking years. As a teenager, her family sent her to Europe where she became focused on French and Italian cuisine. She survived a year and half of culinary tutelage under a maniacal Swiss-German chef and is a graduate of NYIT, Magna Cum Laude with a Bachelor’s degree in Hospitality, Business and Labor Relations. Food Nation Radio has won two news awards for content. Broadcasting LIVE each week, nationwide, on FoodNationRadio.com and on stations around the country.

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