All ingredients should be at room temperature (70-80 deg F/21-27 deg C), unless otherwise indicated in the recipe.

Basic Pasta

Dough Setting
Not for Timer

All ingredients at room temperature
(70-80 degrees F/21-27 degrees C)

2 cups all-purpose flour
1 cup semolina flour
1 teaspoon salt
1 tablespoon olive oil or vegetable oil
7 ounces water

Measure all ingredients into bread pan. Select Dough setting. Press Start/STop, and allow to mix 8 to 10 minutes; the press Start/Stop to cancel. Remove dough and roll out on lightly floured surface. Roll to 1/8 inch thickness. Dust with flour if dough is sticky. Cut into 1/8 inch strips for narrow noodles or 1/4 inch for medium noodles. Cook nookles in large pot of boiling water for 10 to 15 minutes. Drain in colander.

Yield ?? (The recipe doesn't say, but going by the flour amount I'm guessing 3/4 to 1 pound)

All ingredients should be at room temperature (70-80 deg F/21-27 deg C), unless otherwise indicated in the recipe.

Egg Pasta

Dough Setting
Not for Timer

All ingredients at room temperature
(70-80 degrees F/21-27 degrees C)

2 cups all-purpose flour
1 cup semolina flour
1 teaspoon salt
1 tablespoon olive oil or vegetable oil
4 large eggs, slightly beaten
2 tablespoons water

Measure all ingredients into bread pan. Select Dough setting. Press Start/STop, and allow to mix 8 to 10 minutes; the press Start/Stop to cancel. Remove dough and roll out on lightly floured surface. Roll to 1/8 inch thickness. Dust with flour if dough is sticky. Cut into 1/8 inch strips for narrow noodles or 1/4 inch for medium noodles. Cook nookles in large pot of boiling water for 10 to 15 minutes. Drain in colander.

Yield ?? (The recipe doesn't say, but going by the flour amount I'm guessing 3/4 to 1 pound)

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