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In your Kitchenaid mixer, combine the flour and 5 large eggs and mix. Add in olive oil to make the dough come together just a bit. The dough should be very dry—so dry that it won’t even come together into a single mass.
Pour the dough out onto the work surface and pinch off walnut-size pieces to feed into the extruder.
Don't shove it down in there as that will cause a big clog and mess everything up. Larger amounts of dough tend to bind up in the extruder as they reach the auger.
Using the cutter on your attachment, as the pasta comes out, cut it off and lay it in a single layer on a floured surface to dry.
Cook the homemade extruded pasta as you would any other pasta, in a large pot of boiling, salted water until al dente. Cooking time will vary depending on how wet the dough was and how long the pasta was dried. Mine took about 4 minutes.
Finally, disassemble the extruder, remove any large gobs of dough, and let the rest dry overnight before attempting to clean the parts. The dough will flick right off once it’s completely dry.
Remove using a slotted spoon and add to your sauce
Toss to coat the pasta and serve