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Basic Egg Noodle Pasta - KitchenAid KSMPEXTA User Manual

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RECIPES

BASIC EGG NOODLE PASTA

4 large eggs
415 g (3½ cups) sifted all-purpose flour
15 mL (1 tbs) water
2 mL (1 tsp) salt
Break eggs into a glass measuring cup�
Check to see that the eggs measure
207 mL (7/8 cup)� If less than 207 mL
(7/8 cup), add water, 2 mL (1 tsp) 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 15 mL (1 tbs)
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�
Remove mixture from bowl and place on
a 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, following cooking
instructions above�
Yield: About 580 g (1 ¼ pounds) dough
RECIPES | 19

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