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Suggest a better descriptionPlace flour & salt in the workbowl of a food processor. Add eggs, 2 tbs. water, and the oil. Process until dough begins to form a ball. Remove dough and wrap securely in plastic wrap. Let the wrapped dough rest 10 min. at room temp. (Be sure to refrigerate, if not intending to use in the next 2 hrs. For best results, pasta should be used within 24 hrs.) When rested, divide into four portions and knead each through a pasta machine about 4 times, or until smooth and elastic. Roll out the portions of kneaded dough to 1/16-in. thickness. Cut into 1/4 in. strips. Bring a large pot of salted water to boil. Meanwhile, melt the butter in a heavy saucepan. Add the shallot and sliced mushrooms and saute until golden. Add the port and stir to deglaze pan. Add Chicken Stock and cream and reduce until thickened. (See part 2 for more information.)
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Serving Size: 1 Serving (306g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 620 | ||
Calories from Fat: 218 (35%) | ||
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Amt Per Serving | % DV | |
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Total Fat 24.2g | 32 % | |
Saturated Fat 7.9g | 39 % | |
Monounsaturated Fat 9.4g | ||
Polyunsanturated Fat 3.6g | ||
Cholesterol 716.9mg | 221 % | |
Sodium 263.5mg | 9 % | |
Potassium 332.4mg | 9 % | |
Total Carbohydrate 68.8g | 20 % | |
Dietary Fiber 2.4g | 9 % | |
Sugars, other 66.4g | ||
Protein 30.2g | 43 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 620
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