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ENGLISH
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
Cooking Pasta
4 large eggs
3½ cups (830 mL) sifted
all-purpose flour
1 tbs (15 mL) water
1 tsp (2 mL) salt
Break eggs into a glass measuring cup. Check to see that
eggs measure
7
/8 cup (207 mL). If less than
7
/8 cup
(207 mL), add water, 1 tsp (2 mL) at a time, until
measurement is reached.
Place flour and salt in stand mixer bowl. Attach bowl
and flat beater. Turn to Speed 2 and gradually add eggs
and 1 tbs (15 ML) water. Mix for 30 seconds. Stop mixer
and exchange flat beater for dough hook. Turn to Speed
2 and knead for 2 minutes.
Remove mixture from bowl and place on clean surface.
Dough may appear crumbly. Hand knead for 30 seconds
to 1 minute or until dough is smooth, pliable and holds
together in a ball.
Form walnut-sized pieces and extrude pasta into desired
shape. Separate and dry as desired, then follow cooking
instructions above.
Yield: About 1 ¼ pounds (579 g) dough
Basic Egg Noodle Pasta
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.