ENGLISH

BASIC EGG NOODLE PASTA

YIELD: 11 ⁄4 POUNDS DOUGH

4

large eggs (7⁄8 cup eggs)

31⁄2 cups sifted all-purpose flour

1

tablespoon water

 

Place eggs, water, and flour in mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed 2 and mix for 30 seconds.

Remove flat beater and attach dough hook. Turn to Speed 2 and knead 2 minutes.

Hand knead dough for 30 seconds to 1 minute. Cover with dry towel and let rest 15 minutes before extruding through Pasta Maker.

PER SERVING: ABOUT 94 CAL, 4 G PRO, 17 G CARB, 1 G FAT, 42 MG CHOL, 14 MG SOD

TIP: To Cook Pasta, Add 1 tablespoon salt and 1 tablespoon oil to 6 quarts boiling water. Gradually add pasta and continue to cook at a slow boil until pasta is “al dente” or slightly firm to the bite. Pasta floats on top of the water as it cooks, so stir occasionally to keep pasta cooking evenly. When done cooking, drain in a colander.

For Spaghetti, Flat Noodles, and Macaroni, cook entire recipe as above. For Lasagna, cook half the recipe at a time.

APPETIZERS AND ENTRÉES 63