How to make pasta for extrustion in the Kenwood
1. Fit the K beater and ppace the flour in the bowl. process on medium/high speed (5) and add the egs one by one. you will obtain a "crumble like" dough. If the misture is too dry add 15-30ml water.
2. Fit the screen of the pasta maker to the machine and run it through at speed 2-3. before adding more dough make sure you do not overload the machine.
3. Leave the pasta to dry for at least 30 minutes before cooking.
4. Bring the water to boil, add salt, and cook pasta for 5 minutes or until Al Dente.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (192g) | ||
Recipe Makes: 4 Servings | ||
|
||
Calories: 86 | ||
Calories from Fat: 54 (63%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 6g | 8 % | |
Saturated Fat 1.9g | 9 % | |
Monounsaturated Fat 2.3g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 253.8mg | 78 % | |
Sodium 84.3mg | 3 % | |
Potassium 80.4mg | 2 % | |
Total Carbohydrate 0.5g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0.5g | ||
Protein 7.5g | 11 % | |
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: 86
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
What would you serve with this? Link in another recipe.