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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.
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APPETIZERS AND ENTRÉES
4 large eggs (
7
⁄8 cup eggs)
1 tablespoon water
3
1
⁄2 cups sifted all-purpose flour
BASIC EGG NOODLE PASTA
YIELD: 1
1
⁄4 POUNDS DOUGH
ENGLISH
060-71,73-87PIL:060-71,73-87PIL1348700 2/6/09 1:56 PM Page 63