Instructions: I have had great success using my ABM to make pasta! I started with the instructions in Donna Rathmell Germans book "The Pasta Machine Cookbook" which I definitely recommend. She gives suggestions for many combinations of flours and flavorful additions.

One of our favorites is the whole wheat version. I grind the wheat flour, sift to be sure there are not any "chunks" & then "dump" everything into the bread maker. Let it run for a minute or two to check that the consistency is right, then let it knead about ten minutes. Stop machine & wrap the ball of dough in plastic wrap for a few minutes to "mellow". Then I use an Atlas, crank type pasta roller to make the type of pasta that I want.The dough handles very well. It is simple, quick & easy! I rarely make pasta by any other method. My bread machine is an old Betty Crocker one that doesnt seem to have any problems with the pasta dough.

The oil can be omitted for a lower fat pasta, also you can use only egg whites. Omit the salt if you like. You can use 1/4 c. oat flour, and 3/4 c. all purpose flour for a very tasty pasta also. Almost any combination works well for me.

NOTES : I made the recipe for whole wheat pasta in the bread machine and it came out excellent. I needed to add more water than specified - about 3 tbs. but then, it was a very dry day! The consistency was that of clay - not soft like bread dough. Rolled it through my hand-cranked pasta machine, let it dry 10-15 minutes, then cut the noodles on the pasta machine and hung them on my rack to dry. Cooked them for about 5-6 minutes and they were far better than what Ive previously purchased in the grocery store (and far less expensive!). Rather than grind my own wheat - Ill try that next time - I used King Arthurs white whole wheat. This made enough fettucini-like pasta for 2-3 people. [Bruce J Edwards (bruce54@juno.com)]

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