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| home made sifter for finer wheat flour cookie tin spatter screen taped to top opening of tin on bottom cut an opening the size of a cool whip container this is key to fluffier wheat bread and easier handling pasta |
3 1/2 c whole wheat flour (if fresh ground it can be red or white wheat ) Sift
1 tsp sea salt
1 tsp sea salt
Place whole wheat flour, water salt eggs in mixing bowl., Attach flat beater turn to speed 2 mix 30 seconds..
Exchange flat beater for dough hook. Turn speed 2 and knead 2 min. Remove dough from bowl and hand knead 2 minutes. Divide dough into 8 pieces before processing with Pasta Roller attachments.
VARIATION TO THE RECIPIE:
Instead of 4 eggs use only water which measures
7/8c plus 2 tbl.
3 to 31/2c flour
1tsp sea salt
This makes a lighter pasta and can be easily over cooked. So watch it closely. Follow directions as below.
Instead of 4 eggs use only water which measures
7/8c plus 2 tbl.
3 to 31/2c flour
1tsp sea salt
This makes a lighter pasta and can be easily over cooked. So watch it closely. Follow directions as below.
THE ABOVE WAS COPIED FROM A RECIPE FROM KITCHEN AID DIRECTIONS/COOKBOOK WHICH CAME WITH THE PASTA ATTACHMENTS.
HERE ARE THE CHANGES I MADE TO MAKE HANDLING THE PASTA EASIER. ESPECIALLY THE WHOLE WHEAT.
Whip egg, salt, water together, gradually stir in flour, once you get to the last 1/2 c add slowly, I do all this by hand either with a spatula or a wooden spoon.
After mixed tacky not sticky. Wrap in oiled plastic wrap, or place in an air tight container into the refridg. for at least 20 min. You can even leave it for the next day.
Process through the sheet roller to the desired thickness. Flour both sides and let sit to dry for approx 5 minutes. Flip, flower again, let dry for another 5 minutes.
Throughout this process, you will know you've used enough flour if your kitchen looks like a snowstorm blew through. The flour drraws moisture from the dough.
Cut dough into noodles using a machine or by hand.
Lay cut noodles out to dry. If you dry them flat flour them flip them over occasionally to dry evenly.
Toss with lots of flour.
Throughout this process, you will know you've used enough flour if your kitchen looks like a snowstorm blew through. The flour drraws moisture from the dough.
Cut dough into noodles using a machine or by hand.
Lay cut noodles out to dry. If you dry them flat flour them flip them over occasionally to dry evenly.
Toss with lots of flour.
What you do not use the first day you can freeze.
WHEN COOKING FRESH PASTA OR THE FROZEN DO NOT ADD OIL TO THE WATER;
THEY DO NOT TAKE LONG TO COOK 7 MINUTES FOR DRY PASTA OR FROZEN
FRESH PASTA 2-5 MIN. DEPENDS ON THE THICKNESS.
My friend Pat laughed through the process because it was actually fun.
Check out lidiasitaly.com She gives great tips on making pasta. When I seen her on tv I said "Wow I can do that"
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| start small cutting your pasta dough into small pieces to make them easier to work with. These pieces as you work with them they flatten and stretch |
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| when working with whole wheat it may tear run it through again it will incorporate |
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| fold and press with palm of your hand |
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| it turns out smooth |
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| at this point dust them with flour and flip you will need to flip them a couple of times checking for tacky spots so you may need to flour again |
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| once the pasta is cut you will need to toss with flour a couple of times to ensure a complete coating keep from sticking when you store them also when you cook them |
My friend Pat laughed through the process because it was actually fun.
She went home and did her pasta by hand rather than a machine she said it was easy and her guests loved it. She shared the photos. Patti Brehler is an accomplished photographer; a writer for our local paper; and a "puppy raiser " for leader dogs for the blind. Here are her pictures.
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Patti rolled this by hand |
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| Patti a proud beginner her expression was from running before the camera took the shot since she was on a timer |
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