• First, Mill your grains into a semi fine flour. I always mill about 100g extra for dusting my counter and pasta after rolling.
• Add your flour to the stand mixer fitted with the roller attachment (Ankarsrum) or paddle/dough hook (KitchenAid)
• If you are hand kneading, add your flour to a clean surface and make a well in the center.
• To your flour, add your eggs and oil. I use Olive oil or avocado oil.
• You want to knead dough until it has a glossy sheen to it. In my Ankarsrum mixer, it takes about 8 minutes. I also lock my roller arm about an inch from the side of the bowl as it helps it knead better!
• Once the dough has kneaded, you want to wrap with plastic wrap and place in the fridge for about 30 minutes. This is a crucial step or your dough will not roll out. It will shrink back up everytime you attempt to roll. (Trust me, I tried to rush it once)
• After the resting period, I divide my dough into about 8-10 smaller pieces and begin rolling them out slightly to run through my pasta sheeter.
• Depending on what type of pasta you are making, you will roll and shape differently.
• In my Ankarsrum sheeter, I run it though once on a "2" first and then run through again on a "4".

Boiling Pasta

• If you plan to cook your pasta right away, get a pot of salted water to a rolling boil. I will drop my pasta in and cook 2-3 minutes until al dente.

  If I am boiling a lot of pasta, I do small batches at a time. Remove from the water when cooked and then drizzle with olive oil as I continue to cook the rest. Then I toss in my warm sauce when I'm ready to serve.

  Already cooked pasta actually reheats pretty well. I just toss in additional sauce, oil or butter to reaheat on the stove top.

Storing Pasta

• If you are wanting to make large batches of pasta and store, there are a couple of different options

  Drying Pasta

  When drying pasta, you want to be sure they are coated well with flour and able to hang until COMPLETELY dry. I actually prefer the freezing method over this, but you can certainly dry yours. I do not have the long-term counter space to do this.

  Freezing Pasta

  This is by far my favorite way to store large batches of pasta. I create "nests" of fettucini or spaghetti noodles on a sheet pan. Flash freeze them by placing the pan directly into the freezer for 2-3 hours. Once the pasta is frozen, I take the nests of pasta and add them to a freezer bag or freezer safe dish.

  Pull the pasta and drop directly into the boiling water and cook 2-3 minutes.