Emeril Lagasse Pasta & Beyond - How to Make Penne Pasta (DOUBLE Batch Recipe) | Cooking with Claire 

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Follow Chef Claire's easy recipe for penne pasta in the Emeril Lagasse Pasta & Beyond pasta maker using the linguine pasta-shaping disc. This recipe makes a DOUBLE batch (2 batches = approx. 1 lb.) of penne pasta. Perfectly textured pasta requires precision, so be sure to pay close attention to Chef Claire's measurements and methods.
TIP: Don't miss Chef Claire's tips and tricks like how to fill the dry measuring cup correctly, how she makes the liquid ingredients extra smooth for easy pouring into the pasta machine, or what to do if your pasta dough seems too dry.
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Emeril's Penne Pasta Recipe
(1 Dry Batch Container = 1.25 Measuring Cups)
Makes 2 Batches (1 pound)
Ingredients:
1 Dry Measuring Container filled with all-purpose flour, leveled
1 Dry Measuring Container filled with extra-fine semolina flour, leveled
1 tsp. salt
2 large eggs, beaten
1 tbsp. olive oil
water
Directions:
1. Place the Penne Pasta Disc on the front of the Pasta & Beyond and tighten the Screw Cap slightly over the Pasta Disc.
2. Use a scoop to add the flour to the Dry Measuring Container. Add the flour and salt to the Mixing Chamber. Close the lid.
3. Beat the eggs and add the egg and oil to the Liquid Measuring Container. Then, add the water to the Liquid Measuring Container with the eggs and oil until you reach the 150-mL line on the container. Stir to mix all the wet ingredients.
4. Press the Power Button and then press the Batch Button twice to select two batches. Then, the Pasta & Beyond will begin mixing.
5. Slowly add the liquid to the Mixing Chamber along the entire length of the slot in the lid while the Pasta & Beyond is mixing. You can use a spatula or fork to push any remaining liquid ingredients into the Mixing Chamber.
6. The Pasta & Beyond will pause to let the dough rest and then begin turning in the opposite direction to begin extruding the dough. If the dough is extruding too slowly, you can add about 1 tsp. of water at a time to moisten the mixture in the Mixing Chamber. You can return any extruded dough to the Mixing Chamber to re-mix the dough and improve its consistency.
7. While the pasta is extruding, cut it to size using the Spatula/Cleaning Tool with a downward motion. Cut to your desired length.