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1
Break eggs into a glass measuring cup. Check to see that 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.
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2
Place flour and salt in stand mixer bowl.
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3
Attach bowl and flat beater. Turn to Speed 2 and gradually add eggs and 1 tbs (15 ML) water.
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4
Mix for 30 seconds. Stop mixer and exchange flat beater for dough hook. Turn to Speed
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5
2 and knead for 2 minutes.
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6
Remove mixture from bowl and place on clean surface.
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7
Dough may appear crumbly. Hand knead for 30 seconds to 1 minute or until dough is smooth, pliable and holds together in a ball.
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8
Form walnut-sized pieces and extrude pasta into desired shape.
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9
Separate and dry as desired, then follow cooking instructions
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10
Add 2 tsp (10 mL) salt to 6 qt (5.7 L) boiling water.
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11
Gradually add pasta and continue to cook at a boil until pasta is AAAAAAal denteAAAAAA or slightly firm to
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12
the bite. Pasta floats to the top of the water while cooking, so stir occasionally to keep it cooking evenly. Drain in a colander.
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13
AAAAAA Dry pasta AAAAAA 7 minutes
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14
AAAAAA Fresh pasta AAAAAA 2AAAAAA5 minutes depending on
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15
thickness of noodles
