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Pasta Mixing Instructions Stand mixer: Add contents of package with 1/2 C + 1 T. water to the bowl. Mix with the paddle on slow to medium speed until dough holds together when squeezed in your hand (approx. 1 – 2 min.). Food processor: Add contents of package with 1/2 C + 1 T. water to the bowl. Using the plastic dough blade, pulse 5 – 6 times until dough holds together when squeezed in your hand (approx. 1 – 2 min.). By hand: Mix contents of package with 1/2 C + 2 T. water in a bowl. Use a spatula or a wooden spoon to mix until all of the ingredients are wet. Use your fingers to continue mixing until the dough holds together. Making the Pasta Rolling machine: Gather the dough and divide into 2 balls. Wrap one of the balls with plastic wrap. Flatten a ball of dough and feed it through the rollers set on the widest setting. Fold the sheet of dough in half and roll out again. This is the kneading process. Continue kneading the dough until it is smooth and uniform passing it through the rollers 6 – 8 times. Have a floured kitchen towel ready to dust the dough with flour periodically. Now you have pasta dough that is ready to be rolled to the desired thickness. Use #2 or #3 settings to roll the dough for ravioli sheets, fettuccine, linguini, and angel hair. Use #4 or #5 for hearty spaghetti. By hand: Gather the dough into 1 ball and knead until it feels smooth and uniform (approx. 3 – 5 min.). The dough will be stiff. Wrap with plastic and let it rest for 5 min. Have a floured kitchen towel ready to dust the dough with flour periodically. Working in 2 batches, roll the dough out to 1/16 inch and cut into strips 3/8” wide for fettuccine and 1/8” wide for linguini. Extruded Pasta: Feed the dough into the feed tube of the extruder and extrude according to manufactures directions. Cooking Instructions: Use 4 qt. of salted boiling water per package. A tablespoon of oil in the water will reduce the foam. Boil for 2 – 3 min. and serve immediately with your favorite sauce.
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