Cooking Pasta
Add 2 tsp (10 mL) salt and
1 tbs (15 mL) oil (optional) to
6 qt (5.7 L) boiling water. Gradually add pasta and continue to cook at a boil until pasta is “al dente” or slightly firm to the bite. Pasta floats to the top of the water while cooking, so stir occasionally to keep it cooking evenly. Drain in a colander. Dry pasta – 7 minutes
Fresh pasta –
WARNING
Food Poisoning Hazard
Do not let foods that contain perishable ingredients such as eggs, dairy products, and meats remain unrefrigerated for more than one hour.
Doing so can result in food poisoning or sickness.
ENGLISH
Basic Egg Pasta
4large eggs
(7/8 cup [208 mL] eggs)
1 tbs (15 mL) water
31/2 cups (830 mL) sifted
1/2 tsp (2 mL) 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 instructions in “Cooking Pasta.” Yield: 11/4 lbs (565 g) dough.
Semolina Egg Pasta
4large eggs
(7/8 cup [208 mL] eggs)
2tbs (30 mL) water
1tbs (15 mL) oil
31/3 cups (790 mL) semolina flour
1/2 tsp (2 mL) 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 instructions in “Cooking Pasta.” Yield: 11/4 lbs (565 g) dough.
(This recipe not intended for use with other KitchenAid pasta maker models SNFGA and SNPA.)
For best results use Roller (Lasagna, Ravioli, etc.) and the Fettuccine Cutter when preparing this pasta.
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