Try this Egg Pasta recipe, or contribute your own.
Suggest a better description1.) Place dry ingredients into the mixing bowl of your pasta maker; add oil. 2.) Break eggs into a liquid measuring cup. Add water to the one cup line, if needed. Using a fork, beat eggs (and water, if needed) until eggs are broken up. 3.) Add liquid ingredients 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. Recipe by: www.eaglemills.com Posted to MC-Recipe Digest V1 #772 by Diana Stephens
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Serving Size: 1 Serving (1024g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1606 | ||
Calories from Fat: 1060 (66%) | ||
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Amt Per Serving | % DV | |
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Total Fat 117.8g | 157 % | |
Saturated Fat 32.4g | 162 % | |
Monounsaturated Fat 49.7g | ||
Polyunsanturated Fat 18.8g | ||
Cholesterol 4230mg | 1302 % | |
Sodium 1402.6mg | 48 % | |
Potassium 1415.5mg | 37 % | |
Total Carbohydrate 11.6g | 3 % | |
Dietary Fiber 1.6g | 6 % | |
Sugars, other 10g | ||
Protein 126.5g | 181 % | |
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: 1606
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