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1
Place eggs, water, oil, flour and salt in mixing bowl.
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2
Using flat beater (on KA)and mix for 30 seconds on speed 2.
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3
Exchange flat beater for dough hook, turn speed to 2 and knead for two minutes (or knead by hand).
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4
Remove dough from bowl and hand knead for 1 to 2 minutes.
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5
Shape the dough into a log and cut into pieces about 1/2 inch thick.
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6
Flatten each piece slightly and feed the dough through the pasta roller, following the manufacturers recommended settings.
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7
Repeat this process several times or until dough is smooth and pliable.
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8
To make spaghetti, linguine or fettuccine cut the sheets following the manufactures seettings.
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9
Lightly dust pasta with flour while rolling and cutting to aid in drying and separation.
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10
Allow the pasta to rest for at least 30 minutes before cooking to relax the gluten.
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11
Pasta can also be dried or frozen for future use.
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12
To dry, lay strands of pasta in a single layer on a towel or drying rack and completely air dry before storing in an airtight container.
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13
To freeze, let pasta air dry for one hour before freezing in an air tight container.
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14
It is not necessary to sparate strands of pasta before freezing, just dust with flour and form into 'nests'.
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15
To Cook:.
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16
Add 2 teaspoons salt and 1 tablepoon oil (optional) to 6 quarts boiling water.
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17
Gradually add pasta and continue to boil until until pasta is 'al dente' or slightly firm to the bite, 5 or 6 minutes for fresh pasta and 6 or 7 minutes for dry or frozen.
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18
Pasta floats to the top of the water while cooking, so gently stir occasionally.
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19
Drain pasta in a colander and serve .
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20
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21
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22
DO NOT RINSE!
