Basic EGG Noodle Pasta, To Cook Pasta | KitchenAid SNFGA, SNPA*

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BASIC EGG NOODLE PASTA

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3 large eggs

2 tablespoons water

23⁄4 cups sifted all-purpose flour

Break eggs into a glass measuring cup. Add water. Carefully check to see that the total liquid amount is 3⁄4 cup. If less than 3⁄4 cup, add additional water 1 teaspoon at a time until that amount is reached.

Place flour in bowl. Attach bowl and flat beater. Turn to Speed 2 and gradually add eggs and water. Mix for 30 seconds. Stop mixer and exchange dough hook for flat beater. Turn to Speed 2 and knead for 2 minutes.

Remove mixture from bowl and hand knead for 30 seconds to 1 minute. Cover with plastic wrap and let dough rest for 15 minutes before extruding through Pasta Maker.

Yield: about 1 pound dough

Per serving: About 184 cal, 7 g pro, 33 g carb, 2 g fat, 80 mg chol, 25 mg sod.

TO COOK PASTA

Add 1 tablespoon salt and 1 tablespoon oil to

6 quarts boiling water. Gradually add pasta and continue boiling until pasta is tender. (Pasta floats on top of water as it cooks, so stir occasion- ally to keep it cooking evenly.) Drain pasta in colander.

For spaghetti, flat noodles, and macaroni, cook entire recipe as directed. For lasagna noodles, cook half of recipe at a time.

Tip: Pasta dough or fresh noodles can be stored in plastic bags in refrigerator up to three days or in freezer up to one month. Cooked noodles can be stored in plastic bags in refrigerator up to three days. Toss noodles with 1 tablespoon oil before placing in bags.

SNPA*, SNFGA specifications

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