200g (7 oz) of flour, semolina or all purpose, or combination of the two (eg, 1/2 semolina, 1/2 AP)
Semolina: Course ground durum wheat flour used for pasta, couscous, gnocchi, bread
More protein and gluten than all-purpose flour, slightly yellowish
The extra protein and gluten helps pasta keep its shape during cooking and gives pasta a firm al dente texture
All-purpose flour makes a pliable dough that stretches more evenly for stuffed pasta like ravioli
2 eggs -- egg to flour ratio = 1 egg to 100g (3.5 oz) flour
1 tbs olive oil
Pinch of S&P
Procedure
Add flour, eggs, olive oil, s&p to mixing bowl, use paddle attachment, low speed, run just long enough to thoroughly mix all ingredients, avoid creating excess gluten, if it's too sticky, depending on size of the eggs, add a couple tsp of flour as needed, we want dough that's right on the edge of dry and sticky, but on dry side
Wrap the pasta dough in plastic wrap and put in refrigerator for at least an hour to cool, making the dough nice and firm before rolling it out
Really can't be rolled out by hand, need a pasta press, either stand alone or for Kitchenaid mixer
Dough needs to be laminated to become smooth
Run the dough through the pasta press, thickness setting #1, it will be grainy the first time through
So, fold it like a book and run it through the press the other way, keep doing that until it comes out nice and smooth -- laminated/layered dough, repeat 10-15 times
Make the pasta thinner and thinner until the desired thickness, step up the thickness setting to #2, run it through, setting #3, run it through, up to setting #5 for lasagna or ravioli or fettuccine thickness
Due to introducing more liquid, use 1 cup flour and 1 egg and 1 egg yolk (leaving out the white part of the second egg) because we want stiff dough, and 1 heaping tbs tomato paste
You can use roasted red pepper, but get as much moisture out as possible to retain stiff dough, again use about 1 tbs pureed roasted red pepper
Make green pasta dough with basil pesto, 1 heaping tbs pesto, or use pureed spinach
Add the coloring agent to the eggs before adding the flour to get consistent coloring, so whisk the tomato paste or basil pesto into the eggs first
Then add the cup of flour to the mixer bowl, then add the colored egg mixture, and mix
Wrap in plastic wrap and refrigerate for at least an hour
Run the dough through the pasta press, because of the additions, it will take more rolling, but don't despair, it will become more and more elastic and pliable with each rolling, until desired consistency is achieved