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4. Wrap in plastic wrap and let
rest at least 20 minutes before
using. Pasta dough can be
made and stored in the
refrigerator for up to 3 days.
5. To roll, follow instructions on
page 5.
Nutritional analysis per serving
[3 ounces (85 g)]:
Calories 218 (15% from fat)
• carb. 35g • pro. 10g • fat 4g
• sat. fat 1g • chol. 134mg • sod. 41mg
• calc. 13mg • fiber 3g
Whole-Wheat Pasta
With subtle flavour, you'll be
surprised that this pasta is
made from more than half
whole wheat flour.
Makes about 1½ pounds (680 g)
of dough, enough for 8 servings
5
large eggs
2
cups (500 ml) whole-wheat
flour
1
cup (250 ml) "00" flour
½
cup (125 ml) semolina flour
1. Put all of the ingredients, in the
order listed, into the Cuisinart
mixing bowl. Attach the dough
hook and mix on Speed 4 to
combine.
2. Allow to mix until dough mostly
comes together, about 4 to 6
minutes. At about 5 minutes of
mixing, check the texture. If it
is too dry, add water one
tablespoon (15 ml) at a time;
alternatively, if it is too wet,
add the "00" flour one
tablespoon (15 ml) at a time
to desired consistency. Keep
in mind, this dough won't
resemble a smooth ball, it will
only just come together in
large chunks with some
possible smaller bits to knead
in by hand. Should any flour or
loose dry bits be left behind at
the bottom of the bowl, leave
them there and do not
incorporate into final dough.
3. Transfer dough to a lightly
floured surface and knead
all dough together into a ball
by hand until smooth and it
springs back to the touch,
about 2 minutes.
4. Wrap in plastic wrap and let
rest at least 20 minutes before
using. Pasta dough can be
made and stored in the refrig-
erator for up to 3 days.
5. To roll, follow instructions on
page 5.
Nutritional analysis per serving
[3 ounces (85 g)]:
Calories 232 (15% from fat)
• carb. 40g • pro. 11g • fat 4g
• sat. fat 1g • chol. 116mg • sod. 45mg
• calc. 28mg • fiber 4g
Herbed Pasta
The delicate flavour of this pasta
goes great with simple sauces
®
like our Garlic and Oil Sauce
or our Sautéed Mushroom and
Butter Sauce (both on page 10
and 11). Sprinkle with extra thinly
sliced basil or chopped parsley
before serving.
Makes about 1 pound (454 g) of
dough, enough for 8 servings.
Herb Purée:
Makes about ½ cup (125 ml) purée
8
3/4
cups (175 ml) tightly
packed basil
3/4
cup (175 ml) fresh parsley
(leaves only)
2
teaspoons (10 ml) fresh
oregano or marjoram
leaves
2
teaspoons (10 ml) extra
virgin olive oil
3/4
teaspoons (3.75 ml)
ice water
Pasta:
4
eggs
½
cup (125 ml) herb purée
2½
cups (625 ml) "00" flour
⁄
cup (150 ml) semolina flour
2
3
1. Put all herbs, olive oil and ice
water into a food processor
or blender and process on
High until mostly smooth and
homogenous, about 2 to
3 minutes. Reserve.
2. Put eggs and herb purée into
the bowl of the Cuisinart
®
Stand Mixer. Attach the dough
hook and mix on Speed 6 until
eggs are beaten and mixture
is combined, about 2 minutes.
Stop stand mixer and add in
both flours. Continue mixing
on Speed 6 to combine, about
1 minute.
3. Reduce speed to 4 and mix
until dough mostly comes
together, about 4 to 6 minutes.
At about 5 minutes of mixing,
check the texture. If it is too
dry, add water one tablespoon
(15 ml) at a time; alternatively,
if it is too wet, add the "00"
flour one tablespoon (15 ml) at
a time to desired consistency.
Keep in mind, this dough won't
resemble a smooth ball, it will
only just come together in
large chunks with some
possible smaller bits to knead
in by hand. Should any flour or
loose dry bits be left behind at
the bottom of the bowl, leave
them there and do not
incorporate into final dough.
4. Transfer dough to a lightly
floured surface and knead
all dough together into a ball
by hand until smooth and it
springs back to the touch,
about 2 minutes.
5. Wrap in plastic wrap and let
rest at least 20 minutes before
using. Pasta dough can be
made and stored in the
refrigerator for up to 3 days.
6. To roll, follow instructions on
page.
Nutritional analysis per serving
[3 ounces (85 g)]:
Calories 234 (20% from fat)
• carb. 38g • pro. 9g • fat 5g
• sat. fat 38g • chol. 93mg • sod. 39mg
• calc. 35mg • fiber 1g
Tomato Sauce
This classic sauce pairs
well with our regular or
whole-wheat pasta.
Makes about 3 cups (750 ml) ;
enough sauce for ½ pound
(227 g) of fresh pasta
½
cup (125 ml) olive oil
2
medium garlic cloves,
smashed
1
can [28 ounces (796 ml)]
crushed tomatoes
¼
cup (60 ml) grated
Parmesan cheese
½
teaspoon (2.5 ml)
kosher salt
10
fresh basil leaves
9
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