Borrowed from the internet.
Combine flour and yolk. Knead until a cohesive dough forms. Let rest at least 30 minutes. Roll into desired shape.
This is a cut down version of the egg yolk pasta challenge. I needed a recipe that made a very small amount of pasta. The original recipe is 2 cups flour and 6 egg yolks. XX flour is a good choice.
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Serving Size: 1 Serving (19g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 73 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0.4mg | 0 % | |
Total Carbohydrate 18.7g | 6 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 18.7g | ||
Protein 0g | 0 % | |
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: 73
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