Fresh Egg Pasta with a Stand Mixer

Ingredients

The first step to making homemade fresh pasta is preparing the base dough. Start by pouring 300 g of the total 390 g of "00" flour into the bowl of the stand mixer. The remaining flour will be added gradually.
Create a well in the center of the flour and crack the whole eggs into it.
Attach the dough hook to the stand mixer and turn the machine on, setting it to medium-low speed.
Once the dough begins to come together into a uniform consistency, add the remaining flour one tablespoon at a time, sprinkling it in as it mixes.
Allow the stand mixer to work until the dough is firm and smooth. If adding the flour makes it too dry, you can add a tiny splash of water to adjust the moisture. In the end, the dough should be smooth, compact, and not sticky.
Remove the dough from the mixer and wrap it tightly in plastic wrap. Let it rest in the refrigerator for about 20 minutes.
Use a pasta machine to roll out the dough sheets and shape your desired pasta.