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Pasta Recipes

water pasta
Ingredients:

1 pound all-purpose flour - water to the water level for 1 pound flour

Procedures:

Place the flour in the bowl and lock the cover in place. With the machine running, slowly pour in the water, as explained in the "General Procedure". Add more water or flour as needed, letting the machine run for a minute after each addition. When the dough is of the correct consistency, let the machine run until the dough is properly kneaded. Total mixing time will be 5 to 6 minutes. Makes 1.3 pounds.

Note:


egg pasta
Ingredients:

1 pound all-purpose flour - eggs to the egg level for 1 pound flour (about 4? large eggs*)

Procedures:

Place the flour in the bowl and lock the cover in place. With the machine running, slowly pour in the eggs, as explained in the "General Procedure". Add more egg or flour as needed, letting the machine run for a minute after each addition. When the dough is of the correct consistency, let the machine run until the dough is properly kneaded. Total mixing time will be 6 to 7 minutes. Makes 1.3 pounds.

Note:


spinach pasta
Ingredients:

- 1 pound all-purpose flour - 2 ounces cooked, squeezed dry spinach, chopped very fine (above ? pound raw) - 4 large eggs - Reserved spinach juice (if needed)

Procedures:

Place the flour and spinach in the bowl and lock the cover in place. With the machine running, slowly pour in the eggs, as explained in the "General Procedure", letting the machine run extra 2 minutes. Add reserved spinach juice or flour as needed, letting the machine run for a minute after each addition. When the dough is properly kneaded and an even green color. Total mixing time will be 8 to 9 minutes. Makes 1.3 pounds.

Note:



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