Recipe is Slightly modified from KitchenAid Pasta Attachment Manual. Place eggs, water, flour and salt in mixer bowl. Attached bowl and flat beater. Turn to speed 2 and mix for 30 to 60 seconds. Add more water if the dough is too dry, in 1/2 Tablespoon increments. Change out the flat beater for the dough hook.
Remove the flat beater and attach the KitchenAid® dough hook and mix for about 2 minutes until the dough forms a ball. Let the dough rest for approximately 30 minutes. With a sharp knife or pastry bench scraper, divide dough into 4 equal pieces. Attach the KitchenAid ® Pasta Roller to the stand mixer.
Turn the stand mixer to speed 2 and flatten a section of dough with your hands, feed the dough through the pasta roller at least 3 times, folding the dough in half between each roll. Dust the dough with flour between each roll to prevent sticking. Repeat this process until the dough is smooth and pliable.
I just combined 1/2 cup olive oil, juice from 1 lemon, 1/2 tsp dried oregano, 1/2 tsp red chili flakes, a couple pinches sea salt, fresh ground pepper into a glass jar, put the lid on, and shake it. . 3.Then lastly, I made the pasta. I boiled 1 bag of Kaizen lowcarb pasta for about 8 minutes in salted water.