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10
Whole Wheat Pasta
4large eggs (
7
⁄
8 cup
eggs)
2 tablespoons water
3
1
⁄
2 cups sifted whole
wheat flour
1
⁄
2 teaspoon 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 cooking instructions, page 11.
Yield: 1
1
⁄4 pounds dough.
Per serving: About 270 cal, 13 g pro, 48 g carb,
5 g total fat, 1.5 g sat fat, 150 mg chol,
240 mg sod.
For best results use Roller (Lasagna, Ravioli, etc.) and
the Fettuccine Cutter when preparing this pasta.
Light Wheat Pasta
2
1
⁄2 cups sifted whole
wheat flour
1 cup sifted bread or
unbleached flour
4large eggs (
7
⁄8 cup
eggs)
2 tablespoons water
1
⁄2 teaspoon 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 cooking instructions, page 11.
Yield: 1
1
⁄
4
pounds dough.
Per serving: About 280 cal, 13 g pro, 48 g carb,
4.5 g total fat, 1.5 g sat fat, 150 mg chol,
240 mg sod.