How to make Pasta from scratch
by Fuzzytnth3
Instead of using dried pasta why not make your own pasta
Still searching for what to cook ?
Find the most delicious recipes here
INSTRUCTIONS
Break an egg into a bowl and lightly wisk it to mix the yoke and egg white together.
Measure into a bowl a 100 grams of strong flour add the egg and mix together. The knead it into a ball, if it is to sticky add a little flour or conversely if it is to dry and crumbly just add a sprinkling of water.
Keep kneading till it starts to gain a smooth texture then flatten it out to then feed through a pasta making machine. You can just use a rolling pin but a pasta machine makes it much easier. Keep feeding it through the machine and progressively making it thinner I usually go to setting 5 having started at 1.
Once it is the thickness you want you can then use the pasta for making ravioli, tagliatelle or spaghetti. Myself for tagliatelle I prefer to hand cut the pasta with a knife to get a nice wobbly handmade kind of feel plus it means that more tomato sauce will adhere to your pasta.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
|
||
| Serving Size: 1 Serving (150g) | ||
| Recipe Makes: 1 | ||
|
|
||
| Calories: 432 | ||
| Calories from Fat: 60 (14%) | ||
|
|
||
| Amt Per Serving | % DV | |
|
|
||
| Total Fat 6.6g | 9 % | |
| Saturated Fat 1.8g | 9 % | |
| Monounsaturated Fat 2g | ||
| Polyunsanturated Fat 1.4g | ||
| Cholesterol 211.5mg | 65 % | |
| Sodium 72mg | 2 % | |
| Potassium 167mg | 4 % | |
| Total Carbohydrate 72.9g | 21 % | |
| Dietary Fiber 2.4g | 10 % | |
| Sugars, other 70.5g | ||
| Protein 18.3g | 26 % | |
|
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: 432
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
What would you serve with this? Link in another recipe.