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Ingredients
255g flour
170g eggs

Method
1. Mix the flour and eggs in the bowl lift mixer until a dough forms using the paddle attachment.
2. Knead the dough for a few minutes using the dough hook until it becomes smooth. Wrap the dough in plastic wrap and let it rest for 30 minutes.
3. Using KitchenAid’s pasta attachment, roll out your pasta a few times starting at the thickest setting and drop it down by one setting each time until you get to number 3.
4. Then change to the spaghetti roller attachment and feed your dough through it.
5. Once it’s cut, dust it lightly in flour and store it in the fridge uncovered until you’re ready to cook it.