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.
BASIC EGG NOODLE PASTA
4 large eggs
3½ cups (830 mL) sifted all-purpose flour
1 tbs (15 mL) water
1 tsp (2 mL) salt
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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. Use a colander
Dry Pasta — 7 minutes
Fresh Pasta — 2-5 minutes, depending
on noodle thickness.
Break eggs into a glass measuring cup.
Check to see that the 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 the Stand
Mixer and exchange the flat beater for the
dough hook. Turn to Speed 2 and knead
for 2 minutes.
Let dough rest for 20 minutes.
Divide dough into 4 pieces before
processing with Pasta Roller attachment.
Follow cooking instructions above.
Yield: About 1 ¼ pounds (579 g) dough
RECIPE | 9
2/24/16 10:03 AM