Light Wheat Pasta; Whole Wheat Pasta; Spinach Pasta - KitchenAid KPEXTA Instructions And Recipes Manual

2 / cups (590 mL) sifted
1
2
whole wheat flour
1 cup (235 mL)
sifted bread or
unbleached flour
4 large eggs
( / cup [208 mL]
7
8
eggs)
2 tbs (30 mL) water
/ tsp (2 mL) salt
1
2
4 large eggs
( / cup [208 mL]
7
8
eggs)
2 tbs (30 mL) water
3 / cups (830 mL)
1
2
whole wheat flour
/ tsp (2 mL) salt
1
2
1 package 10 oz
(285 g) frozen
chopped spinach,
thawed
1 tbs (15 mL) water
4 large eggs
( / cup [208 mL]
7
8
eggs)
4 cups (945 mL) sifted
all-purpose flour

Light Wheat Pasta

Place whole wheat flour, bread flour, eggs, water, and salt
in stand mixer bowl. Attach bowl and flat beater. Turn to
Speed 2 and mix 30 seconds.
Exchange flat beater for dough hook. Turn to Speed 2 and
knead 2 minutes. Remove dough from bowl and hand
knead for 1 to 2 minutes.
Form walnut-sized pieces of dough and extrude pasta into
desired shape. Separate and dry as desired, then follow
the "Cooking Pasta" instructions.
Yield: 1 / lbs (565 g) dough.
1
4

Whole Wheat Pasta

Place eggs, water, whole wheat flour, and salt in stand
mixer bowl. Attach bowl and flat beater. Turn to Speed 2
and mix 30 seconds.
Exchange flat beater for dough hook. Turn to Speed 2 and
knead 2 minutes. Remove dough from bowl and hand
knead for 2 minutes.
Form walnut-sized pieces of dough and extrude pasta into
desired shape. Separate and dry as desired, then follow
the "Cooking Pasta" instructions.
Yield: 1 / lbs (565 g) dough.
1
4

Spinach Pasta

Place spinach in a towel and wring out all water until
spinach feels very dry. Finely chop spinach using a food
grinder accessory, food processor or blender.
Place chopped spinach, water, eggs, and flour in stand
mixer bowl. Attach bowl and flat beater. Turn to Speed 2
and mix 30 seconds.
Exchange flat beater for dough hook. Turn to Speed 2 and
knead 2 minutes. Remove dough from bowl and hand
knead for 1 to 2 minutes.
Form walnut-sized pieces of dough and extrude pasta into
desired shape. Separate and dry as desired, then follow
the "Cooking Pasta" instructions.
Yield: 1 / lbs (680 g) dough.
1
2
11