Light Wheat Pasta
ENGLISH
21/2 cups (590 mL) sifted whole wheat flour
1cup (235 mL) sifted bread or unbleached flour
4large eggs
(7/8 cup [208 mL] eggs)
2tbs (30 mL) water 1/2 tsp (2 mL) salt
Place whole wheat flour, bread flour, eggs, water, 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 instructions in “Cooking Pasta.” Yield: 11/4 lbs (565 g) dough.
Whole Wheat Pasta
4large eggs
(7/8 cup [208 mL] eggs)
2 tbs (30 mL) water
31/2 cups (830 mL) whole wheat flour
1/2 tsp (2 mL) salt
Place eggs, water, whole wheat 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 2 minutes. Divide dough into eight pieces before processing with Pasta Sheet Roller attachment.
Follow instructions in “Cooking Pasta.” Yield: 11/4 lbs (565 g) dough.
For best results use Roller (Lasagna, Ravioli, etc.) and the Fettuccine Cutter when preparing this pasta.
Spinach Pasta
1package 10 oz (285 g) frozen chopped spinach, thawed
1 tbs (15 mL) water
4large eggs
(7/8 cup [208 mL] eggs)
4cups (945 mL) sifted
Place spinach in a towel and wring out all water until spinach feels very dry. Finely chop spinach using a food grinder attachment, food processor or blender.
Place chopped spinach, water, eggs, and flour 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 instructions in “Cooking Pasta.” Yield: 11/2 lbs (680 g) dough.
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