Fresh Egg Pasta Dough
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INGREDIENTS
- 1 ts Salt
- 2 lg Eggs ; lightly beaten
- 1 tb olive oil
- 2 c All-purpose flour
INSTRUCTIONS
In a food processor combine the flour, salt, eggs, oil and 4 tablespoons water and process until the mixture begins to form a ball, adding more water, 1 teaspoon at a time, if the dough is too dry. Process 30 seconds more to knead it. Remove the dough from the processor and let it rest, covered with an inverted bowl, at room temperature for 1 hour. Set the smooth rollers of a pasta machine at the highest number. (The rollers will be wide apart.) Divide the dough into 4 pieces, flatten 1 piece into a rectangle, and cover the remaining pieces with an inverted bowl. Dust the rectangle with flour and feed it through the rollers. Fold the rectangle in half and feed it through the rollers 6 to 8 more times, folding in half each time and dusting with flour if necessary to keep it from sticking. Turn the dial down one notch and feed the dough through the rollers without folding. Continue to feed the dough through the rollers without folding, turning the dial lower one notch each time, until the lowest notch is reached. Roll the remaining pieces of pasta dough in the same manner. Use the blades of a pasta machine that will cut 1/4-inch wide strips. Feed one end of a sheet of pasta dough through the blades, holding the other end straight up from the machine. Catch the strips from underneath the machine before the sheet goes completely through the rollers and put the cut strips lightly across floured jelly-roll pans or let them hang over the top of straight-backed chairs or on hangars. Let the pasta dry for 5 minutes, before cooking. This recipe yields 2 servings. Recipe Source: PASTA MONDAY TO FRIDAY with Michele Urvater From the TV FOOD NETWORK - (Show # PS-6515 broadcast 04-12-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 05-09-1998 Recipe by: Michele Urvater
NOTES
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Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (380g) | ||
| Recipe Makes: 2 | ||
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| Calories: 823 | ||
| Calories from Fat: 251 (30%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 27.8g | 37 % | |
| Saturated Fat 8.2g | 41 % | |
| Monounsaturated Fat 10.9g | ||
| Polyunsanturated Fat 4.1g | ||
| Cholesterol 1057.5mg | 325 % | |
| Sodium 1938.9mg | 67 % | |
| Potassium 527.8mg | 14 % | |
| Total Carbohydrate 96.6g | 28 % | |
| Dietary Fiber 4.2g | 17 % | |
| Sugars, other 92.5g | ||
| Protein 44.1g | 63 % | |
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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: 823
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