9
Basic Egg Pasta
4 large eggs
(
7
⁄
8
cup eggs)
1 tablespoon water
3
1
⁄
2
cups sifted
all-purpose flour
1
⁄
2
teaspoon salt
Place eggs, water, flour, and salt in 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. Let it rest
for 20 minutes. Divide dough into 4 pieces before
processing with Pasta Sheet Roller attachment.
Follow cooking instructions, page 11.
Yield: 1
1
⁄
4
pounds dough.
Per serving: About 290 cal, 12 g pro, 49 g carb,
4 g total fat, 1.5 g sat fat, 150 mg chol,
240 mg sod.
P
AST
A RECIPES
Semolina Egg Pasta
4 large eggs (
7
⁄
8
cup
eggs)
2 tablespoons water
1 tablespoon oil
3
1
⁄
3
cups semolina flour
1
⁄
2
teaspoon salt
Place eggs, water, oil, flour, and salt in 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. Divide dough
into eight pieces before processing with Pasta Sheet
Roller attachment.
Follow cooking instructions, page 11.
Yield: 1
1
⁄
4
pounds dough.
Per serving: About 410 cal, 16 g pro, 68 g carb,
7 g total fat, 1.5 g sat fat, 150 mg chol,
240 mg sod.
(This recipe not intended for use with other
KitchenAid pasta maker models SNFGA & SNPA.)
For best results use Roller (Lasagna, Ravioli, etc.) and
the Fettuccine Cutter when preparing this pasta.
