This is traditional fresh egg pasta made with modern precision. The KitchenAid mixer handles proper kneading, while the optional Anova chamber vacuum step accelerates hydration — giving you smoother, more elastic dough with less resting time. The result is pasta that rolls thinner, cuts cleaner, and cooks tender with a classic bite. Old-world technique, quietly improved.

Ingredients

• 3 cups all-purpose flour
• 1 teaspoon salt
• 4 large eggs
• 1 Tablespoon olive oil
• 1 Tablespoon water (only if needed)

Preparation

1. Fit your KitchenAid with the flat beater. Add flour and salt and mix briefly to combine.
2. In a small bowl, whisk the eggs with the olive oil. With the mixer on low speed, slowly add the egg mixture to the flour.
3. Mix just until a shaggy dough forms. If the dough will not come together, add water 1 teaspoon at a time until it clumps.
4. Switch to the dough hook and knead on speed 2 for 5–6 minutes, until the dough is cohesive but still slightly rough. Do not over-knead.
5. Optional: Chamber Vacuum Hydration (Highly Recommended)
6. Divide & Bag: Divide the dough into portions that fit comfortably in your vacuum bags. Do not overfill — bags should be no more than ~1/4 full so the dough can expand slightly.  
7. Place in the Chamber: Put one bag in the vacuum chamber with the open edge over the sealer bar. Use a bag clip if needed to help seal the lip in place.
8. Run the Vacuum: Select strong vacuum (the most powerful setting). Run for about 30 seconds without sealing — just let the vacuum pull out the air and compress the dough.  
9. Release & Repeat; Turn off the vacuum and open the chamber. Remove the dough from the bag. If needed, you can repeat once more — but more than 2–3 cycles is usually unnecessary. Wrap tightly, and rest at room temperature for 10–15 minutes.
10. If skipping the vacuum step, rest the dough for 30 minutes.
11. Divide the rested dough into 4 portions. Working with one piece at a time, roll through a pasta roller attachment or by hand, starting at the widest setting and progressing thinner.
12. Cut into desired shapes such as fettuccine, tagliatelle, or sheets for lasagna.
13. Cook fresh pasta in well-salted boiling water for 2–3 minutes, until just tender.

Cook’s Notes

• The vacuum step hydrates the dough — it is not a kneading substitute.
• Limit vacuum cycles to avoid overly tight gluten.Fresh pasta cooks quickly; have your sauce ready first.

This method preserves tradition while quietly using better tools — exactly how great kitchens evolve.