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Basic Egg Noodle Pasta - KitchenAid SNPA Use & Care Manual

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BASICEGGNOODLEPASTA
3 large e_s
2 tablespoons
water
2_
ctlps sifted all-ptlipose
['lotlr
Break
eggs into a glass
measuring
cup.
Add
water.
Carefully
check
to see that
the total liquid
amount
is _ cup.
_[fless
than
_ cup, add
additional
water
] teaspoon
at a time
until that
amount
is reached.
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
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 ] minute. Cover with plastic wrap
and let dough rest for 15 minutes
before
extruding through Pasta Maker.
Yield: about 1 pound dough
Per serving: About 184 cal, 7 g pro,
33
g carb,
2 g fat, 80 mg chol, 25 mg sod.
TO COOK PASTA
Add 1 tablespoon
salt and
1
tablespoon
oil to
6 quarts boiling water. Gradually
add pasta and
continue
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
colander.
For spaghetti,
flat noodles, and macaroni,
cook
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
up to
three days. Toss noodles with 1 tablespoon
oil
before placing
in bags.

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