Light Wheat Pasta; Whole Wheat Pasta; Spinach Pasta - KitchenAid KPEXTA Instructions And Recipes Manual

Light Wheat Pasta
2V2 cups (590 ml) sifted
whole wheat flour
1 cup (235 ml)
sifted bread or
unbleached flour
4 large eggs
(7/8 cup [208 ml] eggs)
2 tablespoons (30 ml)
wa ter
V2 teaspoon (2 ml) salt
Place whole wheat flour, bread flour, eggs, water, and salt
in Stand 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.
Form walnut-sized pieces of dough and extrude pasta into
desired shape. Separate and dry as desired, then follow
the Cooking Pasta instructions.
Yield: 11/4pounds (565 g) dough.
Whole Wheat Pasta
4 large eggs
(7/8 cup [208 ml] eggs)
2 tablespoons (30 m/)
water
31/2 cups (830 ml)
whole wheat flour
V2 teaspoon (2 ml) salt
Place eggs, water, whole wheat flour, and salt in Stand
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.
Form walnut-sized pieces of dough and extrude pasta into
desired shape. Separate and dry as desired, then follow
the Cooking Pasta instructions.
Yield: 11/4 pounds (565 g) dough.
Spinach Pasta
1 package 10 oz
(285 g) frozen
chopped spinach,
thawed
1 tablespoon (15 ml)
water
4 large eggs
(7/8cup [208 ml] eggs)
4 cups (945 ml) sifted
aft-purpose flour
Place spinach in a towel and wring out all water until
spinach feels very dry. Finely chop spinach using a food
grinder accessory, food processor or blender.
Place chopped spinach, water, eggs, and flour in Stand
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.
Form walnut-sized pieces of dough and extrude pasta into
desired shape. Separate and dry as desired, then follow
the Cooking Pasta instructions.
Yield: 11/2 pounds (680 g) dough.
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