Cilantro Pasta
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INGREDIENTS
- 2 c Cilantro; tightly packed,
- 1/4 ts Salt
- 1 1/2 c All-purpose flour
- ; washed and dried
- 3 Extra-large eggs; lightly
INSTRUCTIONS
Put the cilantro and flour in the work bowl of a food processor fitted with the steel blade. Process for 30 seconds to combine. Add the eggs and the salt and process until a ball of dough is formed. Add a small amount of additional flour if the dough feels sticky. Remove the dough from the processor and cut by hand or with a pasta machine to the desired shape. Makes an 18 ounce ball of dough, or enough pasta, when cut, to serve 4-6 as a main course. Per serving: 211 Calories (kcal); 1g Total Fat; (4% calories from fat); 8g Protein; 43g Carbohydrate; 0mg Cholesterol; 165mg Sodium Food Exchanges: 3 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Recipe by: The Ultimate Pasta Cookbook by Pasquale Bruno Jr Converted by MM_Buster v2.0n.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (47g) | ||
| Recipe Makes: 4 servings | ||
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| Calories: 167 | ||
| Calories from Fat: 4 (2%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 0.5g | 1 % | |
| Saturated Fat 0.1g | 0 % | |
| Monounsaturated Fat 0g | ||
| Polyunsanturated Fat 0.2g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 595.5mg | 21 % | |
| Potassium 62.8mg | 2 % | |
| Total Carbohydrate 35g | 10 % | |
| Dietary Fiber 1.4g | 5 % | |
| Sugars, other 33.7g | ||
| Protein 4.7g | 7 % | |
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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. |
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Calories per serving: 167
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