Even better? The kind of pasta you make with this dough is completely up to you! You’ll need a stand mixer and a hand-crank pasta maker for this recipe, but it’s also possible to prepare pasta in a food processor or by hand, using a rolling pin and a knife. Choose from any long noodle like spaghetti, linguine, or fettuccine with the machine, or make your own shapes with other tools and attachments.

Ready to start? Here’s what you’ll need:

Ingredients:

3 eggs, whisked

2 cups all-purpose or semolina flour, plus 1-1-2 tbsp flour for rolling the dough

1 tbsp extra virgin olive oil

1 tbsp kosher or sea salt

1 ½ tbsp table salt (for cooking only – do not add to the mixture)

Preparation:

1. Attach the dough hook to your stand mixer and add all the mixture ingredients to the bowl. Knead for about 10 minutes, or until a ball is formed and the texture is smooth.
2. Make a ball with your pasta dough and wrap it tightly using plastic wrap. Let it rest in the fridge for at least 30 minutes (up to overnight) so that the dough dries out and is easier to handle.
3. After the resting period, unwrap your refrigerated ball and dust it with flour. Then, use a sharp knife to cut the ball into 1”-thick discs. 
4. Now, set your machine to the widest setting. Lightly dust your first dough disc with flour, then pass the disc through the opening 2 to 3 times. In order to have smooth edges, fold the pasta in half every couple of passes in the machine.
5. Change the setting to 1-2 notches tighter and pass the pasta sheet through the machine another 2-3 times, folding as needed and dusting the machine with flour when the pasta feels a little harder to handle. 
6. Continue this process, going down 1-2 sizes each time, until the desired pasta thickness is reached. 
7. Then, cut the noodles. Attach the cutting tool to your machine and lightly flour the attachment and your pasta sheet. Set the cutter to your desired width to achieve the noodle shape you want before passing the pasta sheet through the cutter. Lightly dust your cut pasta with flour before setting the ribbons on a drying rack or in small nests on a cutting board.
8. Repeat the preparation process until all pasta discs are noodles.

9. To cook the noodles, bring a large pot of water to a boil. Once the water is boiling, add 1 ½ tablespoon of table salt to the pot. Before adding the fresh pasta, let the water return to a boil.

10. Cook your homemade pasta until just cooked through, about 1 to 3 minutes depending on thickness.

11. Drain, coat in pasta sauce if desired, and serve!

This is such a fun project to make with the whole family or for date night. We know you’ll be so proud of the final result! If you make this recipe and want to share it with us, tag us on Instagram @stokesstores and use the hashtag #StokesMoments.

Directions: Fresh pasta

Put the flour and a little salt in a big bowl. Make a hole in the center. Put the eggs in the center with the olive oil. With a fork beat the eggs and the oil, gradually mixing them with the flour. When the dough is too thick, pursue mixing with the tip of your fingers, then with your hands. Do not put more flour than necessary.

Knead the dough for approximately 10 minutes. It should become smooth, elastic and non-sticky. If it is sticky, sprinkle a little flour on the dough and continue to knead. Cover the dough with a plastic wrap, leave it to rest for 30 minutes before rolling the dough.  After waiting, use the pasta machine, follow the instructions to make fettuccini.

Sauce

In a pan, cook the bacon until the fat is almost gone. The bacon must not be crispy. In a bowl, mix the eggs, the egg yolk, the cream and the parmesan. Put aside.

Cook the fettuccini for approximately 2 minutes in a lot of boiling salted water. Drain without rinsing. Return the fettuccini in the saucepan, add the bacon, the mixed eggs and the cream with the pasta. Add the seasoning to desired taste before putting it in a large serving pasta bowl, and garnish with parsley, chili pepper to serve.

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Enjoying what you are eating doesn’t have to stop! There are a lot of ways to cook great tasting meals that are good for your health and will live up to those New Year’s resolutions you made only a few months ago.

For our Feta and Asparagus Tagliatelle recipe, you have the healthy option of replacing the pasta with zucchini noodles made with our thinkkitchen vegetable slicer. This option puts a healthy twist on this delicious pasta dish and it is easy to do! To swap in the zucchini, all you have to do is slice it into fine ribbons and cook it for 5 minutes with some oil, pepper, and salt in a skillet. And, what’s more, is that it actually takes less time than boiling water and cooking pasta!

However, if you’re looking for a different kind of challenge, try making your own fresh pasta using our Remy Olivier Scarlet pasta machine. Not only does it look impressive to have a beautiful pasta machine on your countertop, but it also makes making fresh pasta much less intimidating than you would imagine!

So, put your mind at ease and give this Feta and Asparagus Tagliatelle recipe a try! There are so many easy healthy eating options available to you!

Ingredients:

• 20 Asparagus, trimmed
• 1/3 cup of olive oil
• ¾ pound of tagliatelle OR sliced zucchini
• 1 onion, chopped
• 1 garlic clove, diced
• ½ cup chicken broth
• 1 ½ cup fresh feta cheese, crumbled
• 1 ½ cups of olives, halved
• ¼ cup fresh oregano, chopped
• 1 teaspoon crushed dried thyme
• ½ cup parmesan, grated

Preparation:

1. Move an oven rack to the highest position and set the oven to broil.
2. Place the asparagus on a sheet pan. Drizzle with oil. Season with salt and pepper. Broil for about 5 minutes until tender but still firm. Remove from the oven and cut the asparagus, at 45-degree angles using a chef knife. Set aside.
3. Cook tagliatelle in salted boiling water until al dente. Drain.
   OR
   Use your thinkkitchen vegetable slicer and place your zucchini. Turn the handle while pushing knob downwards to cut it into thin slices. Next, heat olive oil in a cast iron skillet over medium heat; cook and stir zucchini in the hot oil for 1 minute. Add ¼ cup of water and cook for about 5 minutes until zucchini is softened. Drain.
4. In your frypan, soften the onion and garlic for 4 to 5 minutes in oil. Do not let brown.
5. Add the feta, olives, oregano and chicken broth into the frypan. Stir in the pasta, or zucchini noodles, and asparagus. Continue to stir until warm throughout. Season with thyme, salt & pepper to taste.
6. Serve in our Leah Pasta Bowls, sprinkle with freshly grated Parmesan cheese, and enjoy!

Here to give you new ideas for eating clean and healthy all year round,