11
12
Whole Wheat Pasta
Makes 1 1/2 lbs. Serves 6 - 8
INGREDIENTS
4 large eggs
2 tablespoons water
3 1/2 cups whole wheat pastry flour – sifted
METHOD
1
Place all the ingredients into the bowl of the Stand Mixer with the
flat beater attached.
2
Turn to speed 3 and beat for 1 minute or until dough ball begins
to form.
3
Turn dough out onto a lightly floured surface and continue to knead
by hand. Form a ball and cover with plastic wrap. Let rest for 30
minutes.
4
In the meantime, assemble and attach the Pasta Extruder with the
desired pasta plate.
5
Cut the dough into four pieces. Then cut each piece into walnut-
sized pieces. with the machine set to six, start extruding the pasta,
adding one walnut-sized piece at a time.
6
When the pasta extrudes out of the machine, place it on semolina-
dusted trays. This may be refrigerated, and covered until serving
time. At this point, the pasta may also be frozen and cooked directly
from the freezer.
7
To cook the pasta, bring 6 quarts of water to a boil, adding a
tablespoon of salt and one tablespoon of oil. Gradually add the
pasta and continue to cook at a slow boil until pasta is “al dente.”
Pasta floats on top of water as it cooks. Stir occasionally to keep
pasta cooking evenly. Drain in colander. Toss with oil.
Recipe courtesy Debra Murray (Wolfgang Puck HSN Guest Host)
Regular Pasta Dough
Makes 1 1/2 lbs. Serves 6 - 8
INGREDIENTS
1 teaspoons salt
1 1/2 cups semolina flour
1 1/2 cups all purpose flour
4 large eggs
2 tablespoons olive oil
METHOD
1
Place all the ingredients into the bowl of the Stand Mixer with the
flat beater attached.
2
Turn to speed 3 and beat for 1-2 minutes or until dough ball begins
to form.
3
Turn dough out onto a lightly floured surface and continue to
knead by hand. Form a ball and cover with plastic wrap. Let rest for
30 minutes.
4
In the meantime, assemble and attach the Pasta Extruder with the
desired pasta plate.
5
Cut the dough into four pieces. Then cut each piece into walnut-
sized pieces. with the machine set to six, start extruding the pasta,
adding one walnut-sized piece at a time.
6
When the pasta extrudes out of the machine, place it on semolina-
dusted trays. This may be refrigerated, and covered until serving
time. At this point, the pasta may also be frozen and cooked directly
from the freezer.
7
To cook the pasta, bring 6 quarts of water to a boil, adding a
tablespoon of salt and one tablespoon of oil. Gradually add the
pasta and continue to cook at a slow boil until pasta is “al dente.”
Pasta floats on top of water as it cooks. Stir occasionally to keep
pasta cooking evenly. Drain in colander. Toss with oil.
Recipe courtesy Wolfgang Puck “Adventures in the Kitchen"
(Random House, 1991)
HSN_PastaAttachmentManual_HSN_PastaAttachmentManual 7/27/11 12:24 PM Page 11