Combine hazelnuts & flour in mixing bowl. In a separate bowl, mix water, salt, oil, & eggs together. Knead egg mixture into hazelnut & flour mixture. Continue to knead until dough forms ball. Remove dough from bowl & knead by hand until soft. Cover dough & allow to relax for 1 hr. under refrigeration. Roll and cut dough into desired pasta shape. Cut pasta may be tossed w/ cornmeal & held under refrigeration for 2 days. Before cooking, gently toss pasta to remove excess cornmeal. THE TRELLIS DUKE OF GLOUCESTER ST.;WMSBURG TO USE W/SAUTEED URBANNA DUCK From the
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|Serving Size: 1 Serving (420g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 279 (29%)|
|Amt Per Serving||% DV|
|Total Fat 31g||41 %|
|Saturated Fat 8.4g||42 %|
|Monounsaturated Fat 12.6g|
|Polyunsanturated Fat 5.4g|
|Cholesterol 1057.5mg||325 %|
|Sodium 354.6mg||12 %|
|Potassium 539mg||14 %|
|Total Carbohydrate 122.4g||36 %|
|Dietary Fiber 5g||20 %|
|Sugars, other 117.4g|
|Protein 47.8g||68 %|
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Calories per serving: 971
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