10
RECIPES
COOKING PASTA
Add 10 mL (2 tsp) salt and 15 mL (1 tbs)
oil (optional) to 5.7 L (6 qt) boiling water.
Gradually add pasta and continue to cook
at a boil until pasta is “al dente” or slightly
firm to the bite. Pasta floats 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.
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.
BASIC EGG NOODLE PASTA
4 large eggs
830 mL (3½ cups) sifted all-purpose flour
15 mL (1 tbs) water
2 mL (½ tsp) salt
Break eggs into a glass measuring cup.
Check to see that the eggs measure
207 mL (7/8 cup). If less than 207 mL
(7/8 cup), add water, 2 mL (½ tsp) at a
time, until measurement is reached.
Place flour and salt in Stand Mixer bowl.
Attach bowl and flat beater. Turn to
Speed 2 and gradually add eggs and
15 mL (1 tbs) water. Mix for 30 seconds.
Stop the Stand Mixer and exchange
the flat 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 the Pasta Roller
Attachment.
Follow cooking instructions above.
Yield: About 579 g (1¼ pounds) dough
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