Chickpea Snack

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Bake at 350 for 40-50 minutes.

Basic Egg Noodle Pasta Dough

BASIC EGG NOODLE PASTA DOUGH

3 large eggs
2 tablespoons water
2 3/4 cups sifted all-purpose flour

Break eggs into a glass measuring cup. Add water. Carefully check to see that the total liquid amount is 3⁄4 cup. If less than 3⁄4 cup, add additional water 1 teaspoon at a time until that amount is reached.

Place flour in bowl. Attach bowl and flat beater. Turn to Speed 2 and gradually add eggs and water. Mix for 30 seconds. Stop mixer and exchange dough hook for flat beater. Turn to Speed 2 and knead for 2 minutes. Remove mixture from bowl and hand knead for 30 seconds to 1 minute. Cover with plastic wrap and let dough rest for 15 minutes before extruding through Pasta Maker.

TIP:
Pasta dough or fresh noodles can be stored in plastic bags in refrigerator up to three days or in freezer up to one month. Cooked noodles can be stored in plastic bags in refrigerator up to three days. Toss noodles with 1 tablespoon oil before placing in bags.

Makes about 1 pound dough

TO COOK PASTA

Add 1 tablespoon salt and 1 tablespoon oil to 6 quarts boiling water. Gradually add pasta and continue boiling until pasta is tender. (Pasta floats on top of water as it cooks, so stir occasionally to keep it cooking evenly.) Drain pasta in colander.

For spaghetti, flat noodles, and macaroni, cook entire recipe as directed. For lasagna noodles, cook half of recipe at a time.

Source: KitchenAid Pasta Maker manual

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Basic Egg Noodle Recipe:

Ingredients: 
4 large eggs 
1 tablespoon water 
3 cups sifted all-purpose flour 
Directions: 
Place ingredients in bowl, attach flat beater, turn to speed 2 and mix 30 seconds. 
Remove the flat beater and attach the dough hook. Turn to speed 2 and knead for two minutes. 
Hand-knead dough for 30 seconds to one minute. Cover dough with a dry towel and let rest 15 minutes before extruding it through pasta maker.

Preparing Pasta Dough using the Kitchen Aid

1. Learning to make homemade pasta may take some experimentation to get the pasta dough
to the best consistency. It may take several batches of dough to feel comfortable.
2. It is best to start with the Basic Egg Noodle recipe in the Use and Care Guide because this
dough is fairly easy to adjust and use.
Note: There have been some misprints in the Use and Care Guide with this recipe. It may say
to use ½ cup of water--this is too much. The actual amount of water needed to get the right
consistency is usually between 2 and 5 Tbsp. It is best to start with about 2 Tbsp. water and add
more, one Tbsp. at a time, if needed.
3. When making pasta dough, the flat beater should be used to mix the eggs, flour, salt, and
water for about 30 seconds on Speed 2. The flat beater will break up and incorporate the
ingredients better than the dough hook.
4. If the water amount is correct, the dough should stick together when pressed between
fingers. If it is too dry and crumbly, add more water, 1 Tbsp. at a time.
5. Next, the dough hook should be put on the mixer to knead the dough for two minutes.
6. The dough should stick together, but not be "sticky" to the touch. If more water is needed to
get the dough to stick together it should be added very slowly to the dough. "Spritzing" the
water onto the dough ball is one way to incorporate the water without adding too much.
7. After kneading with the mixer, pasta dough must be kneaded by hand for an additional 1 - 2
minutes. It can be kneaded on a counter with just a slight dusting of flour.
8. The dough should be allowed to "rest" for 10 - 15 minutes before rolling with the Pasta
Roller. It should be placed under an upside-down mixer bowl, wrapped in plastic, or placed
in a plastic bag during the rest period to keep it from drying out.