Filter
Top Products
9
ENGLISH
Basic Egg Pasta
4 large eggs
(
7
/8 cup [208 mL]
eggs)
1 tbs (15 mL) water
3
1
/2 cups (830 mL) sifted
all- purpose flour
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: 1
1
/4 lbs (565 g) dough.
Semolina Egg Pasta
4 large eggs
(
7
/8 cup [208 mL]
eggs)
2 tbs (30 mL) water
1 tbs (15 mL) oil
3
1
/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 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: 1
1
/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.
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 – 2–5 minutes depending on
thickness of noodles
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.