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Bosch Mixer Basic Pasta

(Use with extrusion pasta attachment)

In the Bosch mixer using the whips, blend:

4 Eggs

6 T. water (Or any flavoring you choose i.e. lemon, spinach etc.)

2 T. olive oil

2 tsp. Real Salt

Stop mixer and add all at once:

3  7/8 cup semolina flour

Jog with spring-loaded switch to mix in flour until thoroughly blended.  Dough will be crumbly.

Oil all parts of the meat grinder and pasta attachments, then attach to the Bosch.  Feed dough into the meat grinder.  As pasta is extruded, separate stands and lay out on a clean terry or drying rack.  As soon as all pasta is extruded, drop into boiling water.  Water should have 1 T. salt and 1 T. oil in it.

Cook 2-4 minutes

Basic Egg Pasta

(Use with Hand-cranked pasta machine)

6 large eggs

2 T. olive oil

2 tsp. Salt

2 -3 cups Semolina flour

Place eggs , oil and salt in Bosch fitted with the dough hook.  Mix.  On low speed, slowly add flour until dough cleans the sides of the bowl.  Let knead on low for 10 minutes until the dough is smooth and elastic.  Place finished dough in a plastic bag and let rest 30 minutes.

Shape dough into a small loaf and cut into 2 inch slices.  Starting on setting number 7, roll dough out decreasing the thickness by one until down to desired thickness.  Usually 4 or 5 is adequate.  Dust dough with flour.  Run through desired pasta cutter.

Allow to dry 30-40 minutes before cooking.  Cook in large quantities of water for 2 to 4 minutes.  Makes about 1 2 pounds of pasta.


Easy Garden Marinara

2- 4 T. olive oil

1 small onion. Chopped

1 bell pepper, chopped

1/4 lb. Sliced mushrooms

3-4 cloves garlic, crushed

1 32. Oz. Can crushed tomatoes or tomato sauce

Salt and Pepper to taste

1 T. Italian Seasoning or 1 tsp. Basil, 1 tsp. Oregano

1/4 tsp. Fresh Thyme

2 tsp. Fresh parsley, chopped

1 tsp. Sugar

Heat pan and add olive oil.  Add onion, pepper, and mushrooms and saute until vegetables are tender.  Add garlic and saute until garlic is aromatic.  (About 30 sec.)  Pour in sauce and crushed tomatoes or sauce, seasonings, salt and pepper.  Heat through and allow to simmer on low heat for at least 20 minutes.  Just a couple of minutes before serving, stir in the sugar.


Classic Alfredo

1/4 -1/3 cup butter

1 2  cup grated Parmesan

1 cup heavy cream

1/4 cup chopped parsley

In a small sauce pan, melt butter over medium heat.  Stir in cream.  Gradually stir in the cheese.  Heat sauce, stirring constantly until thick and bubbly.  Remove from heat and stir in parsley. 


Basic Cheese Filling

1 egg

1 15 oz. ricotta cheese

Spinach Pasta

1 2 cups fresh cooked spinach or thawed packaged spinach

3 cups Semolina flour

2 tsp. Salt

1 Tbsp. oil

2 large eggs

Drain spinach well, and puree in the Bosch blender or food processor, until smooth.  Place flour, salt, oil, eggs, and puree in mixing bowl equipped with the dough hook.  Follow directions for Basic Egg Pasta.

Lemon Pasta

4 cups Semolina flour

2 Tbsp. Finely grated lemon peel

5 Eggs

1/3 cup lemon juice

1 tsp. Salt

1 Tbsp. Oil

Combine all ingredients into the Bosch mixing bowl with dough hook.  Mix dough and proceed as in Basic Egg Pasta.  This recipe is especially good used for sea food or chicken ravioli.  Makes about 1 2 lbs. Variation: Add 1 Tbsp. (Or to taste) freshly ground pepper for lemon pepper taste.


When using the Lemon Pasta recipe with the Eggless Pasta recipe omit the eggs and use 1/3 cup lemon juice and 2/3 cup warm water.  You can also make the Spinach Pasta without eggs by just substituting the water for the eggs.

Pasta Salad

Place in large bowl:

1 lb. angel hair pasta

1 green pepper

2 red onion

2 cucumbers

1 can olives, sliced

sliced pepperoni or sausage

Stir evenly through:

8 oz. Italian dressing

1/4 cup Salad Supreme (spice blend found in the spice section)

Marinate for two hours

add two tomatoes, thinly sliced and wedged.

2 Green peppers

Red onion

2 Cucumbers


Yellow Onion



Garlic Fresh


Pepperoni Slices

Italian dressing

Salad supreme seasoning

Crushed tomatoes


Whipping cream


Ricotta Cheese

Juicing For Health Class

A Juice Lady by Cherie Calbom 

Beautiful Skin, Hair, and Nails Cocktail                     

Nutrisip: Cucumber and bell pepper are good sources of silicon, which is known as the beauty nutrient.  Silicon is recommended to strengthen bones, skin, hair, and fingernails.  In one study, women who showed visible signs of aging of their facial skin, fragile hair, and brittle nails, and took supplemental silicon (colloidal silicic acid), showed significant improved thickness and strength of skin, diminished wrinkles, and healthier hair and nails.  In addition, parsnip juice is a traditional remedy for beautifying skin, hair, and nails; drink one cup every day to improve and maintain beautiful skin, hair, and nails.

1 medium organic cucumber, washed or peeled if not organic

1 medium parsnip, scrubbed well

3 medium carrots, scrubbed well, tops removed, ends trimmed

2 lemon, peeled if not organic

1/4 small green bell pepper washed


Refreshing complexion cocktail

Nutrisip: Cucumber juice has been used as a traditional remedy to reduce acne problems and diminish facial wrinkles.  Sine the days of Cleopatra, cucumber has been known to work wonders for the skin.

2 Golden or Red Delicious apple, washed

2-inch chunk of pineapple, washed or peeled if not organic

1 medium cucumber, washed or peeled if not organic


Weight-Loss Express

Nutrisip: Ginger is thermogenic, meaning it helps produce body heat and thus burns calories.  Cucumbers and parsley are natural diuretics that can help rid the body of excess water.

2 cucumber, washed or peeled if not organic

2 large pippin or Granny Smith apple, washed

4 to 5 carrots, scrubbed well, tops removed, ends trimmed

1 small handful parsley, rinsed

2 lemon, washed or peeled if not organic

1 inch piece ginger root, washed

 Just Peachy

Nutrisip: The combination of peach and pear juices is a traditional remedy the helps promote healthy lungs.

1 peach, washed, stone removed, peeled if not organic

1 pear with core, washed, peeled if not organic

2- 1 inch piece ginger root, washed


Strawberry-Cantaloupe Cocktail

Nutrisip: Cantaloupe is a good source of carotenoides.  Hundreds of studies from around the world point to carotenes having cancer-preventive properties.  Cantaloupe, with seeds, also a natural diuretic.

2 ripe cantaloupe with seeds washed or peeled if not organic

1 cup organic strawberries with caps, washed


Cranberry-Apple Cocktail

Nutrisip: A number of studies have shown the cranberry juice is effective in promoting healthy urinary tracts.

2 to 3 medium Golden or Red Delicious apples, washed

2 cup fresh or frozen (thawed) cranberries, rinsed

2 lemon, washed or peeled if not organic

Note: To prevent the cranberries from flying out of the machine while juicing, turn it off before putting the cranberries in the machine.  Place the cranberries in the juicer first and then put a piece of apple on top of them and the plunger on top of the apple. 

Morning Sunrise

Nutrisip: This drink also could be called Athe fat burner.@  The white pithy part of the grapefruit and orange, located just beneath the peel, is a rich source of bioflavonoids-particularly heperidin and rutin-which, according to folk remedy, help to burn excess fat.

1 pink, red, or white grapefruit, peeled

1 orange peeled


Orange Velvet

Nutrisip: Orange juice is rich in vitamin C and also is high in folic acid as well as selenium. Folic acid is required for DNA synthesis and cell replication and is recommended for pregnant women to help prevent neural tube defects.

2 small jicama, scrubbed well or peeled if not organic

1 orange peeled

1/4 lime, washed or peeled if not organic 


Magnesium Special

Nutrisip: Carrots, beets, celery, and broccoli are all good sources of magnesium, which is important for protein synthesis.  Magnesium can make a significant difference in strength training.

5 medium carrots, scrubbed well, tops removed, ends trimmed

2 celery stalks, with leaves, washed

2 small beet with leaves and stems, scrubbed well

2 broccoli florets, washed

2 lemon, washed or peeled if not organic


Morning Energizer

Nutrisip: Beet juice is excellent to break the fast of the night before and cleanse the liver; beets have been used naturopathically to cleanse and support the liver for many years.  Rich in vitamins and minerals that include beta carotene, zinc, vitamin C, and chromium, it is no wonder this drink is especially energizing.

2 Golden or Red Delicious apple, washed

5 medium carrots, scrubbed well, tops removed, ends trimmed

2 small beet with leaves and stems, scrubbed well

2 lemon, washed or peeled if not organic

2 to 1 inch piece ginger root washed


Triple C

Nutrisip: Cabbage and its cruciferous family, which includes broccoli, brussels sprouts, and cauliflower, are esteemed for their cancer-preventive properties.  Research shows they contain various phytochemicals, including chlorophyll, indole, and isothiocyanates, which help detoxify the system and strengthen the immune cells.


1/4 small head of green cabbage, washed

4 carrots, scrubbed well, tops removed, ends trimmed

4 organic celery stalk with leaves, washed

Digestive Tonic

Nutrisip: This juice combination has been used traditionally for weak digestive systems.  Drink a glass of the tonic in the morning and evening.

2 pear washed

5 carrots, scrubbed well, tops removed, ends trimmed

1/4 medium jicama scrubbed well or peeled if not organic


Parsley Pep

Nutrisip: Parsley is a traditional remedy to increase energy.

1 bunch parsley, washed

2 celery stalks, washed

1 to 2 carrots scrubbed well, tops removed, ends trimmed

1/4 to 2 lemon, washed or peeled if not organic


Strawberry Lemonade

Nutrisip: A 1997 study done with eight elderly women who were given strawberry beverages found a 20 percent increase in their serum antioxidant capacity.  This was equivalent to taking 1,250 mg of vitamin C.

3 medium Golden or Red Delicious apples, washed

1 cup strawberries, with caps, washed

2 lemon, washed or peeled if not organic


The Memory Mender

Nutrisip: Iceberg lettuce, cauliflower, and tomato are good sources of choline.  Choline increases the accumulation within the brain of acetylcholine, and important chemical utilized in a variety of brain processes.  Some evidence exists that increasing brain acetylcholine by supplementing choline results in improved memory.

2 medium tomatoes, washed

1/4 small head of iceberg lettuce, washed

4 cauliflower florets, washed

2 lemon, washed or peeled if not organic




6 Cups hot tap water

2 cups 9-grain cracked cereal (uncooked)

1/3 cup millet

1 cup sunflower seeds (cracked if desired)

2 cups high gluten flour or 2 cup vital gluten

2/3 cup honey or molasses

2/3 cup oil

2 T. salt

3 T. yeast

3 T. dough enhancer

Whole wheat flour(approximately 14 cups total)


Measure first five ingredients into Bosch bowl.  Mix gently to fold ingredients together.  Let sit five minutes.  Add 9 cups wheat flour, honey, oil, salt and mix to a paste.  Add yeast.  Add whole wheat flour 1 cup at a time until mixture cleans sides of the bowl.  (Approximately 14 cups total) Knead 7 minutes.  Add dough enhancer.  Knead til mixed through.  Form into 6 large loaves.  Let rise til about two inches above pans.  Bake at 350

degrees for 30 minutes.



In Bosch bowl with dough hook, add:

2 cups warm water

1 T honey

1 t. salt

2 cups whole wheat flour

2 T. yeast

Mix thoroughly.  Add Unbleached flour until mixture cleans sides of the bowl.  Knead until smooth and elastic.


Divide into 24 pieces for small pitas or 12 pieces for larger pitas.

Roll into 1/4" to 1/8" thick circles on a floured surface.  (Any creases in the dough will cause the pita to stick together and not form a pocket.)  Cover with plastic wrap and let rest for 30 minutes.


Bake at 500 degrees on a preheated pizza stone for 3 2 to for minutes.  Watch carefully.  Remove from oven when pita puffs up and is slightly golden.  Place in bag to soften and flatten.



2 of pita bread dough

1/3 cup Parmesan cheese

2 c. grated mozzarella cheese

Sprinkle Parmesan out on counter.  Roll out dough on top of the cheese into a 12"circle.  Turn dough over and roll into a 14" circle.  Repeat until both sides are evenly coated with Parmesan cheese.  Sprinkle top with mozzarella and bake on a preheated stone (500 degrees) for about 8 minutes or until lightly browned.  Serve with cream cheese and chives.



1 1/3 cups warm water

2 cups whole wheat flour

2 cups white flour

2 tsp. Salt

3 T. honey

2 tsp. Dough enhancer

2 T. vital gluten

2 2 tsp. Yeast

2 cup raw sunflower seeds

1 egg white

3 T. water

Pre-heat baking stone to 500 degrees.  Combine all ingredients in Bosch bowl with dough hook.  Knead 8 to 10 minutes. (Adding extra water or flour as needed) until dough is smooth and elastic.  Allow dough to raise in the bowl for 20 minutes.  Remove dough and divide into 12 pieces.  Shape bagels and place on baking sheet to raise for 15 to 20 minutes.  Fill a non-aluminum pan with 3 to 4 inches of water and 1 to 2 tsp. Salt.  Bring to a low boil.  Cook bagels 3 or 4 at a time for 30 sec. On each side.  Remove from water with large slotted spoon and allow to drain.  Brush bagels with egg wash of 1 egg white mixed with 3 T. water.  Bake on preheated stone for 8 to 10 minutes.


Cinnamon raisin - omit sunflower seeds and add 2 cup raisins.  Add 1 or 2 tsp. cinnamon along with flour.

Plain - omit sunflower seeds and reduce honey to 2 T.

Salted -Follow instructions for plain, but sprinkle bagels with coarse Kosher salt after egg wash

Rye - Substitute 1 c. rye flour for the whole wheat flour, add 1 2 tsp. Caraway seeds and reduce honey to 2 T.



6 cups hot tap water

4 eggs

1 cup oil

1 2 cups honey

2 cups rolled oats

8 cups whole wheat flour

3 T. yeast

3 T. salt

3 T. dough enhancer

3 T. vital gluten

6-8 cups white flour

Add water, eggs, oil, oats, honey and 8 cups whole wheat flour to the Bosch mixing bowl.  Mix to a paste.  Add yeast, salt and gluten.  Add remaining flour one cup at a time until dough cleans the sides of the bowl.  Knead 8 minutes.  Add 3 T. dough enhancer and knead til mixed through.  Divide dough into 6 loaf pans and allow to raise until double in size.  Bake at 350 degrees for 30 minutes or until golden brown.



5 cups hot tap water

7 cups hard white or red wheat

1/4 cup pinto beans

1/4 cup soy beans

1 cup barley

1/4 cup lentils

1 c. rye

2 cup honey

2 cup oil

1 2 T. Real salt

3 T. Saf instant yeast

1/3 cup millet

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