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ENGLISH
RECIPE | 9
RECIPE
COOKING PASTA
Add 2 tsp (10 mL) salt and 1 tbs. (15 mL)
oil (optional) to 6 qt (5.7 L) boiling water.
Gradually add pasta and continue to cook
at a boil until pasta is “al dente” or slightly
rm to the bite. Pasta oats to the top of
the water while cooking, so stir occasionally
to keep it cooking evenly. Use a colander
to drain.
Dry Pasta — 7 minutes
Fresh Pasta — 2-5 minutes, depending
on noodle thickness.
BASIC EGG NOODLE PASTA
4 large eggs
3½ cups (830 mL) sifted all-purpose our
1 tbs (15 mL) water
1 tsp (2 mL) salt
Break eggs into a glass measuring cup.
Check to see that the eggs measure
7/8 cup (207 mL). If less than 7/8 cup
(207 mL), add water, 1 tsp (2 mL) at a
time, until measurement is reached.
Place our and salt in Stand Mixer bowl.
Attach bowl and at beater. Turn to Speed
2 and gradually add eggs and 1 tbs (15 mL)
water. Mix for 30 seconds. Stop the Stand
Mixer and exchange the at beater for the
dough hook. Turn to Speed 2 and knead
for 2 minutes.
Let dough rest for 20 minutes.
Divide dough into 4 pieces before
processing with Pasta Roller attachment.
Follow cooking instructions above.
Yield: About 1 ¼ pounds (579 g) dough
WARNING
Food Poisoning Hazard
Do not let foods that contain
perishable ingredients such as
eggs, dairy products, and
meats remain unrefrigerated for
more than one hour.
Doing so can result in food
poisoning or sickness.
FOR MORE RECIPES WITH THE PASTA ROLLER AND CUTTERS:
Visit kitchenaid.com/quickstart for additional Instructions with videos, inspiring recipes,
and tips on how to use your Pasta Roller and Cutters.
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