KitchenAid KPEX Manuale Utente

6

• Good pasta dough is firm and leathery 

to touch, but also pliable. It should not 

stick to your fingers or crumble and fall 

apart. Many factors, such as humidity, 

brand of flour used, and size of eggs, 

may affect dough consistency. To test 

for correct dough consistency, pinch a 

small amount of dough together after 

mixing with the flat beater. If the dough 

stays together without sticking to your 

fingers, it should work well. It may be 

necessary to add a small amount of 

flour or water to reach correct dough 

consistency.

• Divide sheets of rolled pasta into halves 

or thirds before cutting into fettuccine, 

spaghetti, or linguine fini, as they 

can become quite long and difficult 

to manage.

• Some hand separation may be necessary 

when cutting wheat or spinach dough 

with the fettuccine or spaghetti cutter. 

The small pieces of wheat bran and 

spinach are difficult to cut.

• Pasta can be cooked just after cutting. 

It can also be dried or frozen for future 

use. To dry, lay strands of pasta in a 

single layer on a towel or drying rack, 

and air dry for no more than 1 hour. 

Store dried pasta in an airtight container 

in the refrigerator. To freeze, let pasta 

air dry for no more than 1 hour and 

freeze in an airtight container. It is not 

necessary to separate strands of pasta 

before freezing, just dust with flour and 

form into “nests.” 

1 or 2 ..............................Kneading and thinning dough

3......................................Thick noodles

4......................................Egg noodles

4 or 5 ..............................Lasagna noodles, fettuccine, spaghetti, and ravioli

6 or 7 ..............................Tortellini, thin fettuccine, and linguine fini

7 or 8 ..............................Very thin “angel-hair”-type pasta/capellini or very fine linguine