Add flour to the bowl of your stand mixer and create a well. Crack eggs into the center of the flour well and add salt. Mix with the KitchenAid® Flat Beater until combined. If the dough is too wet, add a little more flour until a dough consistency is formed. If it’s too dry, add a bit of water or another egg.

Remove the flat beater and attach the KitchenAid® dough hook and mix for about 2 minutes until the dough forms a ball. Let the dough rest for approximately 20-30 minutes.

With a pastry bench scraper, divide dough into 4 equal pieces. Attach the KitchenAid® Pasta Roller to the stand mixer. Turn the stand mixer to speed 2, and the roller adjustment to setting 1. Take 1 of the 4 equal pieces and cover the rest in Plastic wrap (to keep from drying out). Flatten a section of dough with your hands, feed the dough through the pasta roller at least 3 times, folding the dough in half between each roll. Dust the dough with flour between each roll to prevent sticking. Repeat this process until the dough is smooth and pliable.

Gradually increase the setting of your pasta roller until you reach your desired thickness. Feed twice through for setting 2. And once through, for settings 3-8. Setting 4 or 5: lasagna noodles, fettuccini, spaghetti, ravioli. Setting 6 or 7: tortellini, thin fettuccine, linguine. Setting 7 or 8: angel hair (capellini).

Replace the roller attachment with the right cutter attachment to create the size noodles of your choice. Set Stand Mixer to desired speed. Lasagnette Cutter: speed 3. Fettuccine Noodles: speed 5. Spaghetti Noodles: speed 7. Capellini Cutter: speed 7. Make sure pasta sheets are floured, and feed through cutter attachment.

Place cut noodles on a pasta drying rack to dry while you bring a large pot of water to a boil. Make sure to liberally salt the water in order to season the pasta.

Drain and rinse noodles