• 2⅓ cups (280g) unbleached all-purpose flour plus more for dusting, essential for dough elasticity
• ½ cup (80g) semolina flour plus more for dusting, to add texture and chew
• 4 large eggs preferably at room temperature for better incorporation
• 2 tablespoons tomato paste for natural color and a subtle hint of flavor
• 1-2 drops red food coloring optional, if you desire a darker, more vivid red pasta. Alternatively, a teaspoon of beet powder can be used for a natural, purple-red hue.
• 1 teaspoon fine sea salt to enhance flavor (not explicitly in original, but good practice for pasta dough)

Prepare Pasta Dough:

• Begin by combining the unbleached all-purpose flour, semolina flour, and fine sea salt in the bowl of a stand mixer. Ensure your stand mixer is fitted with a dough hook attachment. Mix these dry ingredients over low speed (typically setting 2) for about 30 seconds to one minute, until the flours are thoroughly combined and no pockets of a single flour type remain. This initial mixing is crucial for an even dough consistency.
• In a separate bowl or a large measuring cup, whisk together the large eggs, tomato paste, and the optional red food coloring (or beet powder, if using). Whisk vigorously until the mixture is mostly smooth. A few small clumps of tomato paste are acceptable and will eventually incorporate into the dough. With the stand mixer running on low speed, slowly and gradually pour the egg and tomato mixture into the dry flour mixture. Continue to mix over low speed, allowing the dough to slowly come together. Use a rubber spatula to occasionally scrape down the sides of the bowl, ensuring all dry ingredients are evenly incorporated into the developing dough. This slow addition helps prevent a sticky or overly dry dough.
• Once the dough has mostly incorporated and resembles a shaggy, somewhat crumbly mass, turn off the stand mixer. Transfer the entire pasta dough, including any remaining dry bits from the bottom of the bowl, onto a clean, lightly floured countertop. Do not worry if there is a small amount of unintegrated dry ingredients at this stage; these will be worked in during the hand-kneading process.
• Now, begin the crucial kneading process. Use the palms and heels of your hands to push, fold, and turn the dough. The dough should feel firm but pliable, and crucially, it should not be sticky to the touch. If you find the dough is excessively sticky, lightly dust your hands and the countertop with additional all-purpose flour and continue kneading. As you knead, any remaining dried bits should gradually incorporate. Depending on factors like the humidity in your kitchen and the precise size of your eggs (even ‘large’ eggs can vary in weight), the dough’s consistency might differ slightly from batch to batch. Expert Tip: If your pasta dough feels too dry and resistant, add water one teaspoon at a time, kneading thoroughly after each addition until the desired consistency is achieved. Conversely, if it feels overly tacky, a bit more all-purpose flour dusted onto your hands and work surface will help.
• Continue to knead the dough vigorously for an additional 10 to 15 minutes. This prolonged kneading develops the gluten, which is essential for achieving an elastic and supple dough that will roll out beautifully and hold its shape when cooked. You’ll know the dough is ready when it feels silky smooth, resilient to the touch, and springs back slowly when poked. Once kneaded, tightly wrap the dough in plastic wrap, ensuring no air can reach it. Allow it to rest at room temperature for 45 minutes to 1 hour. This resting period is vital, as it allows the gluten to relax and any excess flour to fully hydrate, making the dough much easier to roll thinly without tearing.

Prepare, Roll, and Shape Pasta:

• Once your pasta dough has finished its essential resting period, unwrap it and divide the dough into six equal-sized pieces. It’s best to work with one dough ball at a time to prevent drying; keep the remaining dough tightly covered with plastic wrap. Take one dough ball, flatten it with the palm of your hand into a thin disc, and then feed it through your pasta machine at its widest setting. After the first pass, fold the dough into an “envelope” shape (bringing one short edge to the center, then repeating with the other side, ensuring the open seams face perpendicular to the pasta machine roller). This folding technique, also known as laminating, helps to smooth and strengthen the dough. Repeat this folding and rolling process through the widest setting several times (about 5-7 times) until the dough sheet is incredibly smooth and uniform, indicating good gluten development.
• Now, proceed to roll the pasta dough through progressively thinner settings on your pasta machine. Do not skip settings; move one setting at a time. The desired final thickness depends on your planned sauce. Chef’s Advice: For lighter, more delicate pasta sauces (such as a simple butter and sage or a delicate cream sauce), roll the pasta dough sheets very thin, often to the second-to-last or last setting on your machine. This creates a delicate, airy pasta that won’t overwhelm the sauce. If you intend to serve your pasta with a heartier, more robust sauce (like a rich ragu or a thick pesto), rolling the pasta to a slightly thicker setting (perhaps two or three settings from the thinnest) will provide a more substantial bite that can stand up to the sauce. Repeat this entire rolling process with all remaining pasta dough pieces until you have a stack of perfectly rolled pasta sheets.
• After rolling, allow the pasta dough sheets to dry slightly at room temperature. This is a crucial step to prevent the pasta from sticking together once cut. You can hang them over a clean broom handle placed between two chairs, a dedicated pasta drying rack, or even draped over clean kitchen towels on a countertop. Let them dry until they are no longer tacky to the touch and feel slightly leathery but still pliable (this usually takes about 15-30 minutes, depending on humidity). This partial drying ensures that when you cut the pasta, each strand or shape will remain separate and cook evenly.
• Once the pasta sheets have reached the desired leathery consistency, it’s time to shape and cut your pasta. Attach your preferred cutting attachment to your pasta machine – for this recipe, we focused on cutting the dough into classic fettuccine strands. Other popular shapes include tagliatelle (slightly wider than fettuccine) or pappardelle (even wider, often hand-cut). Carefully feed the partially dried pasta sheets through the cutting attachment. As the fresh pasta emerges, gently gather it and place the cut strands onto a baking sheet generously dusted with semolina flour. Form the strands into loose nests to prevent them from tangling. You can either cook this fresh pasta immediately or store it. For short-term storage, leave it uncovered at room temperature; it will continue to dry slightly, which is beneficial. For longer storage, fresh pasta can be fully dried on racks for 24-48 hours and then stored in an airtight container for several weeks, or frozen for up to a month.
• To cook your beautifully crafted red pasta, bring a large pot of generously salted water to a rolling boil. Add the fresh pasta to the boiling water, stirring gently to prevent sticking. Fresh pasta cooks much faster than dried pasta, often in just 2-4 minutes. Cook until the pasta is perfectly al dente, meaning it’s firm to the bite but still tender. Drain immediately, reserving a small amount of pasta water. Prepare as desired with your chosen simple sauce, using the reserved pasta water to emulsify and loosen the sauce if needed.