Step 1

In the stand mixer bowl, place the eggs, flour, salt and 2 tablespoons of water. Using the flat beater, attach it to the bowl and mix the ingredients on speed 2 for 30 seconds.

Step 2

Remove the flat beater and replace it with the dough hook. Turn the dough on to speed 2 and let it knead for 2 minutes. At this time if the mixture looks too dry add 1 tablespoon of water at a time.

Step 3

Remove the dough from the bowl and kneed with your hands for 1-2 minutes. (Do not skip this step--it's extremely important for rolling out the dough. By kneeding by hand it will help work the gluten.) Form the dough into a disc/ball, place plastic wrap over the top of the dough, and let it rest for 20 minutes.

Step 4

Divide the dough into 4 pieces (keeping the dough you aren't working with it covered with a damp paper towel/kitchen cloth/plastic wrap).

Step 5

Attach the Pasta Sheet Roller attachment to you stand mixer. Take 1 of the 4 pieces of dough and flatten it until its about a half-inch thick. Set the Pasta Sheet Roller to setting 1 and your stand mixer to Speed 2/4 and begin to carefully feed the dough through the attachment.

Step 6

Once this is done you'll want to fold the dough in half and then half again. Make sure it fits in the top of the attachment. Then run it through the Pasta Sheet Roller again.

Step 7

Next, move your Pasta Sheet Roller to setting 2 and then carefully run the dough through. Repeat, by moving the setting all the way up to 5 until you have a thin sheet of pasta. *I typically cut the pasta sheet in half or in thirds by setting 2 or 3-- it is much easier to work with. If not you will have some crazy long pasta!

Step 8

Once you have 2 thin sheets of pasta, remove the Pasta Sheet Roller and add the Spaghetti attachment to the stand mixer. Place the mixer on Speed 2 and carefully begin to feed the sheet of pasta through the attachment.

Step 9

Once you have spaghetti cut, you'll want to lay flat on a floured counter or on a drying rack for 5-10 minutes before cooking.

Step 10

Cook the spaghetti in a pot of boiling water with 1 tablespoon of salt for 3-4 minutes or until al dente.