P
AST
A RECIPES
8
English
Basic Egg Pasta
4 large eggs
(
7
⁄
8
cup [205 ml] eggs)
1 tablespoon (15 ml)
water
3
1
⁄
2
cups (440 g) sifted
all-purpose flour
1
⁄
2
teaspoon (2 ml) 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 10.
Yield: 1
1
⁄
4
pounds (625 g) dough.
Semolina Egg Pasta
4 large eggs
(
7
⁄
8
cup [205 ml] eggs)
2 tablespoons (30 ml)
water
1 tablespoon (15 ml) oil
3
1
⁄
3
cups (420 g)
semolina flour
1
⁄
2
teaspoon (2 ml) 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 10.
Yield: 1
1
⁄
4
pounds (625 g) dough.
For best results use Roller (Lasagna, Ravioli sheets, etc.)
and the Tagliatelle Cutter when preparing this pasta.
