3 large e_s
ctlps sifted all-ptlipose
eggs into a glass
to see that
the total liquid
is _ cup.
_ cup, add
at a time
Place flour in bowl. Attach bowl and flat beater.
Turn to Speed 2 and gradually
add eggs and
water. Mix for 30 seconds.
Stop mixer and
dough hook for flat beater. Turn to
Speed 2 and knead for 2 minutes.
Remove mixture from bowl and hand knead for
to ] minute. Cover with plastic wrap
and let dough rest for 15 minutes
extruding through Pasta Maker.
Yield: about 1 pound dough
Per serving: About 184 cal, 7 g pro,
2 g fat, 80 mg chol, 25 mg sod.
TO COOK PASTA
Add 1 tablespoon
6 quarts boiling water. Gradually
add pasta and
boiling until pasta is tender. (Pasta
floats on top of water as it cooks, so stir occasion-
ally to keep it cooking evenly.) Drain pasta in
flat noodles, and macaroni,
entire recipe as directed.
For lasagna noodles,
cook half of recipe at a time.
Tip: Pasta dough or fresh noodles can be stored
in plastic bags in refrigerator
up to three days or
in freezer up to one month. Cooked noodles can
be stored in plastic bags in refrigerator
three days. Toss noodles with 1 tablespoon