Basic Egg Pasta
RECIPES
4large eggs
(7⁄8 cup eggs)
1 tablespoon water
31⁄2 cups sifted
1⁄2 teaspoon salt
Place eggs, water, flour, and salt in mixer bowl. Attach bowl and flat beater. Turn to Speed 2 and mix 30 seconds.
Exchange flat beater for dough hook. Turn to Speed 2 and knead 2 minutes. Remove dough from bowl and hand knead for 1 to 2 minutes. Let it rest for 20 minutes. Divide dough into 4 pieces before processing with Pasta Sheet Roller attachment.
Follow cooking instructions, page 11.
Yield: 11⁄4 pounds dough.
Per serving: About 290 cal, 12 g pro, 49 g carb, 4 g total fat, 1.5 g sat fat, 150 mg chol,
240 mg sod.
PASTA
Semolina Egg Pasta
4large eggs (7⁄8 cup eggs)
2tablespoons water
1tablespoon oil
31⁄3 cups semolina flour
1⁄2 teaspoon salt
Place eggs, water, oil, flour, and salt in mixer bowl. Attach bowl and flat beater. Turn to Speed 2 and mix 30 seconds.
Exchange flat beater for dough hook. Turn to Speed 2 and knead 2 minutes. Remove dough from bowl and
Follow cooking instructions, page 11.
Yield: 11⁄4 pounds dough.
Per serving: About 410 cal, 16 g pro, 68 g carb, 7 g total fat, 1.5 g sat fat, 150 mg chol,
240 mg sod.
(This recipe not intended for use with other KitchenAid pasta maker models SNFGA & SNPA.)
For best results use Roller (Lasagna, Ravioli, etc.) and the Fettuccine Cutter when preparing this pasta.
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