Basic Egg Pasta
RECIPES
4large eggs
(7⁄8 cup eggs)
1⁄2 cup 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 6.
Yield: 11⁄4 pounds dough.
Pumpkin-Sage Ravioli
with Browned Butter and Pecans
1recipe Basic Egg Pasta
1 can (15 oz.) pumpkin
1⁄4 cup packed brown sugar
1teaspoon ground sage
1⁄2 teaspoon salt
1⁄4 teaspoon black pepper
1⁄4 teaspoon ground nutmeg
6tablespoons chopped pecans
6 tablespoons butter
Prepare pasta dough; let rest.
In medium bowl, combine pumpkin, sugar, sage, salt, pepper, and nutmeg; refrigerate until ready to fill ravioli. Follow directions for preparing pasta sheets, using ravioli maker and cooking ravioli.*
On baking sheet, place pecans in single layer. Toast in oven at 350°F for 5 to 7 minutes, or until golden brown and aromatic. Meanwhile, in heavy
Yield: 6 servings (12 to 15 ravioli with 1 tablespoon butter and 1 tablespoon pecans per serving).
*For very moist fillings, such as pumpkin, pasta roller setting 4 works best, and ravioli should be cooked immediately after filling and drying.
Per serving: About 510 cal, 13 g pro, 67 g carb, 21 g total fat, 9 g sat fat, 170 mg chol,
550 mg sod.
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