Basic Egg Pasta

RECIPES

4large eggs

(78 cup eggs)

1 tablespoon water

312 cups sifted all-purpose flour

12 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: 114 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 (78 cup eggs)

2tablespoons water

1tablespoon oil

313 cups semolina flour

12 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 hand-knead for 1 to 2 minutes. Divide dough into eight pieces before processing with Pasta Sheet Roller attachment.

Follow cooking instructions, page 11.

Yield: 114 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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KitchenAid KPCA manual Basic Egg Pasta, Semolina Egg Pasta

KPCA specifications

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