Instruction for Use

9
Whole Wheat Pasta
4 large eggs
(
7
⁄8 cup [205 ml] eggs)
2 tablespoons (30 ml)
water
3
1
⁄2 cups (440 g) sifted
whole wheat flour
1
⁄2 teaspoon (2 ml) salt
Place eggs, water, whole wheat flour, and salt in
mixer bowl. Attach bowl and flat beater. Turn to
Speed 2 and mix 30 seconds.
Exchange flat beater for dough hook. Turn to Speed
2 and knead 2 minutes. Remove dough from bowl
and hand knead for 2 minutes. Divide dough into
eight pieces before processing with Pasta Sheet
Roller attachment.
Follow cooking instructions, page 10.
Yield: 1
1
⁄4 pounds (625 g) dough.
For best results use Roller (Lasagna, Ravioli sheets, etc.)
and the Tagliatelle Cutter when preparing this pasta.
Light Wheat Pasta
2
1
⁄2 cups (315 g) sifted
whole wheat flour
1cup (125 g) sifted
bread or unbleached
flour
4 large eggs
(
7
⁄8 cup [205 ml] eggs)
2 tablespoons (30 ml)
water
1
⁄2 teaspoon (2 ml) salt
Place whole wheat flour, bread flour, eggs, water,
and salt in mixer bowl. Attach bowl and flat beater.
Turn to Speed 2 and mix 30 seconds.
Exchange flat beater for dough hook. Turn to Speed
2 and knead 2 minutes. Remove dough from bowl
and hand knead for 1 to 2 minutes. Divide dough
into eight pieces before processing with Pasta Sheet
Roller attachment.
Follow cooking instructions, page 10.
Yield: 1
1
⁄ 4 pounds (625 g) dough.
English
PASTA RECIPES