FOOD PROCESSOR METHOD: Place the flour in the bowl of the food processor. With the motor running, add the eggs, one at a time. Continue processing for 10 seconds after the last egg has been added. Add drops of water if the dough seems too dry. Turn out onto a lightly floured work surface and knead for 6 to 8 minutes or until the dough is smooth and satiny and springs back when pressed with a finger. HAND MIX METHOD: Place the flour in a mound on a clean work surface. Form a well in the center and break the eggs into the well. Mix the eggs with a fork. Pulling from the sides of the well, gradually incorporate the flour into the eggs. Continue to mix until the dough forms a ball, adding drops of water as necessary. Begin kneading the dough, pushing the dough with the heel of your hand. Knead until soft and satiny. Most important, the dough should spring back when poked with your finger. This will take 10 to 15 minutes of continuous kneading. Divide the dough into 4 pieces, wrap in plastic wrap, and refrigerate for at least 45 minutes. The dough may also be frozen at this point, thaw in the refrigerator before proceeding. Yield: approximately 1 pound of pasta, serving 4 SPINACH-BASIL PASTA: Roll out by hand or with a hand-cranked pasta machine, according to themanufacturers directions. In a saucepan of lightly salted boiling water, blanch the spinach and basil 5 seconds. Remove and immediately plunge into ice water to set the color. Drain, pat dry, and then squeeze in a towel to remove any excess liquid. Chop very fine and add as the eggs are incorporated into the flour. Proceed as directed above. CARROT-SAGE PASTA: Add the carrot puree or juice and minced sage to the eggs as they are incorporated into the flour. Proceed as directed above. GREMOLATA PASTAL Add the zest, garlic, and parsley to the eggs as they are incorporated into the flour. Proceed as directed above. SAFFRON-WHITE WINE PASTA: In a small saucepan, combine the wine, water, and saffron. Bring to a boil. Remove from the heat and let cool. Add the mixture to the eggs as they are incorporated into the flour mixture. Proceed as directed above. FETTUCCINE WITH FRESH AND SUN-DRIED TOMATOES: Cook the pasta in lightly salted boiling water until just al dente, about 3 to 4 minutes if fresh. Drain and immediately run cold water over to stop the cooking. Drain again and toss with 2 tablespoons of the olive oil to prevent the pasta from sticking. Warm the remaining olive oil in a pan, add the shallots and garlic, and saute for 3 minutes. Remove from heat and cool. Combine the oil, shallots, and garlic with the remaining ingredients, except the cheese. Season with salt and pepper and toss with the pasta. Serve in bowls, sprinkled with freshly grated cheese, a drizzle of basil oil around, and a basil sprig. continued in part 2
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (5578g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 6443 (44%)|
|Amt Per Serving||% DV|
|Total Fat 715.9g||955 %|
|Saturated Fat 149g||745 %|
|Monounsaturated Fat 313.4g|
|Polyunsanturated Fat 184.8g|
|Cholesterol 11632.5mg||3579 %|
|Sodium 3884.7mg||134 %|
|Potassium 4892.1mg||129 %|
|Total Carbohydrate 1653.9g||486 %|
|Dietary Fiber 26.7g||107 %|
|Sugars, other 1627.2g|
|Protein 447.1g||639 %|
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: 14779
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!