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BASIC EGG NOODLE PASTA
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ሑሑሑሑሑሑሑሑሑሑ ᇺ ሑሑሑሑሑሑሑሑሑሑ
3 large eggs
2 tablespoons water
2
3
⁄
4
cups sifted all-purpose
flour
Break eggs into a glass measuring cup. Add
water. Carefully check to see that the total liquid
amount is
3
⁄4
cup. If less than
3
⁄4
cup, add
additional water 1 teaspoon at a time until that
amount is reached.
Place flour in bowl. Attach bowl and flat beater.
Turn to Speed 2 and gradually add eggs and
water. Mix for 30 seconds. Stop mixer and
exchange dough hook for flat beater. Turn to
Speed 2 and knead for 2 minutes.
Remove mixture from bowl and hand knead for
30 seconds to 1 minute. Cover with plastic wrap
and let dough rest for 15 minutes before
extruding through Pasta Maker.
Yield: about 1 pound dough
Per serving: About 184 cal, 7 g pro, 33 g carb,
2 g fat, 80 mg chol, 25 mg sod.
TO COOK PASTA
Add 1 tablespoon salt and 1 tablespoon oil to
6 quarts boiling water. Gradually add pasta and
continue boiling until pasta is tender. (Pasta
floats on top of water as it cooks, so stir occasion-
ally to keep it cooking evenly.) Drain pasta in
colander.
For spaghetti, flat noodles, and macaroni, cook
entire recipe as directed. For lasagna noodles,
cook half of recipe at a time.
Tip: Pasta dough or fresh noodles can be stored
in plastic bags in refrigerator up to three days or
in freezer up to one month. Cooked noodles can
be stored in plastic bags in refrigerator up to
three days. Toss noodles with 1 tablespoon oil
before placing in bags.