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Suggest a better descriptionPlace the flours and salt in a large bowl. Mix well and form a well in the center. Add the remaining ingredients and pinch all together with your fingers to form a dough. Knead for a few minutes until the dough is smooth and elastic. Place the dough on the counter and cover with the bowl. Let rest 30 minutes. Knead a few times again and form into any shape desired. Remember to allow your pasta to dry for about an hour before cooking. Most pasta forms freeze very well. Dry a bit first, then freeze on covered trays or in boxes. Comments: I do not believe fresh pasta is necessarily superior to the dried product. Some is better, some is not. When you desire a very thin pasta, however, it must be made fresh. If you have a hand-crank pasta machine it requires little effort. I do not care for pasta from those electric "extruder" machines. Pasta must be rolled for me. Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 04-17-1991 issue - The Springfield Union-News Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 10-14-1995 Recipe by: Jeff Smith
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Serving Size: 1 Serving (1044g) | ||
Recipe Makes: 1 servings | ||
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Calories: 2125 | ||
Calories from Fat: 728 (34%) | ||
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Amt Per Serving | % DV | |
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Total Fat 80.8g | 108 % | |
Saturated Fat 24.2g | 121 % | |
Monounsaturated Fat 31.4g | ||
Polyunsanturated Fat 11.8g | ||
Cholesterol 3172.5mg | 976 % | |
Sodium 1056.1mg | 36 % | |
Potassium 1431mg | 38 % | |
Total Carbohydrate 217.5g | 64 % | |
Dietary Fiber 9.7g | 39 % | |
Sugars, other 207.8g | ||
Protein 126.2g | 180 % | |
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: 2125
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