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
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.
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.
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.
Check out lidiasitaly.com She gives great tips on making pasta. When I seen her on tv I said "Wow I can do that"
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
when working with whole wheat
it may tear
run it through again
it will incorporate
fold and press with palm of your hand
it turns out smooth
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
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
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.
Patti rolled this by hand
these are her noodles cut by hand
Patti a proud beginner
her expression was
from running before the camera
took the shot
since she was on a timer