1.) Place dry ingredients into the mixing bowl of your pasta maker; add oil. 2.) In a bowl, mix sour cream and eggs until well blended. Add water, if needed for 1 cup. 3.) Add Spinach/Eggs mixture through the feed tube in a very slow, but steady, stream. 4.) At this point, refer to your pasta machines manual to achieve optimum dough development and for instructions on how to extrude the dough. Posted to MC-Recipe Digest V1 #772 by Diana Stephens
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|Serving Size: 1 Serving (7192g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 2946 (31%)|
|Amt Per Serving||% DV|
|Total Fat 327.3g||436 %|
|Saturated Fat 110.1g||550 %|
|Monounsaturated Fat 97.7g|
|Polyunsanturated Fat 79g|
|Cholesterol 6772mg||2084 %|
|Sodium 7701.3mg||266 %|
|Potassium 15907.2mg||419 %|
|Total Carbohydrate 85.4g||25 %|
|Dietary Fiber 2.4g||10 %|
|Sugars, other 83g|
|Protein 1451.2g||2073 %|
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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: 9417
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