Cooking Pasta; Basic Egg Noodle Pasta; Recipes - KitchenAid KPEXTA Instructions And Recipes Manual

Cooking Pasta
Add 2 teaspoons (10 ml) salt and
1 tablespoon (15 ml) oil (optional) to
6 quarts (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. Pastafloats 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
Basic Egg Noodle Pasta
3 large eggs
2 tablespoons (30 ml)
water
23/_ cups (650 ml) sifted
aft-purpose flour
Break eggs into a glass measuring cup. Add water, check
to seethat the total liquid amount is 3/4cup (175 ml). If less
than 3/4cup (175 ml), add additional water 1 teaspoon (5
ml) at a time until that amount is reached.
Place flour in Stand Mixer bowl. Attach bowl and
flat beater. Turn to Speed 2 and gradually add eggs
and water. Mix for 30 seconds. Stop Stand 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.
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.
Form walnut-sized pieces of dough and extrude pasta into
desired shape. Separate and dry as desired, then follow
cooking instructions above.
Yield: about 1 pound (455 g) dough.
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