Originally found here: http://www.food.com/recipe/fresh-egg-pasta-gluten-free-60904
1 In a medium bowl, combine flours, salt, and xanthan gum.
2 Beat the eggs lightly and add the oil.
3 Pour the egg-oil liquid into the flour mixture and stir.
4 This will feel much like pastry dough.
5 Work the dough into a firm ball.
6 Knead for 1 or two minutes.
7 Place the ball of dough on a potato starch-floured (rice flour turns noodles gray) breadboard and roll as**thin as possible**.
8 This dough is tough and, when almost transparent, will still handle well.
9 Cut into desired shape.
10 For fettuccine and spaghetti, slice very thin strips.
11 For a noodle casserole, make slightly wider noodles.
12 If using for lasagne, cut into 1 1/2-by-4-inch rectangles.
13 To cook pasta: Cook in salted boiling water, to which 1 tablespoon of oil has been added, for about 10 to 12 minutes depending on the thickness and size of your pieces.
14 You will have to test for doneness.
15 Drain and rinse well.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (173g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 364 | ||
Calories from Fat: 133 (37%) | ||
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Amt Per Serving | % DV | |
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Total Fat 14.7g | 20 % | |
Saturated Fat 4.1g | 20 % | |
Monounsaturated Fat 6.2g | ||
Polyunsanturated Fat 2.4g | ||
Cholesterol 528.8mg | 163 % | |
Sodium 279.9mg | 10 % | |
Potassium 179.7mg | 5 % | |
Total Carbohydrate 41.1g | 12 % | |
Dietary Fiber 3.3g | 13 % | |
Sugars, other 37.8g | ||
Protein 15.9g | 23 % | |
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: 364
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