Basic Egg Pasta

from Kitchenaid Book

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Place eggs, water, flour and salt in mixer bowl. Attach flat beater. Turn to Speed 2 and mix 30 seconds

Step 2

Exchange flat beater for dough hook. Turn to speed 2 and knead for 2 minutes. Remove bowl and hand knead for 2 minutes.

Step 3

Let the dough rest for 20 minutes. Divides the dough into 4 pieces before processing with Pasta Sheet Roller attachments

Step 4

Flatten each piece of dough into 1 cm thick

Step 5

Put the knob on the Pasta Sheet Roller at 1.

Step 6

Put the Mixer at speed 2 or 4

Step 7

Pass the dough at each knob setting 3 times. For the first setting fold the dough on itself 2 times

Step 8

3. For thick noodles

Step 9

4. For egg noodles

Step 10

4 or 5. For Lasagna noodles, fettuccine, spaghetti and ravioli

Step 11

6 or 7. For Tortellini, thin fettuccine and linguine fini

Step 12

7 or 8. Very thin "angel-hair." Or Capellini or very fine linguine