Try this Pappardelle with Boneless Duck in Sguazet Pt 1 (Pasta) recipe, or contribute your own.
Suggest a better descriptionFor Pasta: ========== Place 3 cups of flour on your work surface. Make a well in the center of the flour. Beat the eggs together with the salt and pour into the flour well. Stirring the eggs with your fingertips, gradually incorporate the flour. When about half of the flour has been incorporated, drizzle 1 teaspoon of olive oil over the egg-flour mixture and stir it in. Use a little of the remaining 1/2 cup of flour to rub any sticky bits from your fingers. Continue to add the unincorporated flour alternately with warm water, until you have worked in all of the flour and just enough water to form a mass that is supple but not sticky. Knead the mixture until very smooth and silky (about 10 minutes) adding flour if it becomes sticky, or a little warm water if it becomes too firm. Cover and let rest for 30 minutes. Go on to the next recipe and prepare the Duck in sauce. Source: New Yorks Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985 Chef: Lidia Bastianich, Felidia Restaurant, New York File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-gc-ny.zip
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Serving Size: 1 Serving (215g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 602 | ||
Calories from Fat: 93 (15%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.3g | 14 % | |
Saturated Fat 2.9g | 14 % | |
Monounsaturated Fat 3.8g | ||
Polyunsanturated Fat 1.8g | ||
Cholesterol 352.5mg | 108 % | |
Sodium 119.4mg | 4 % | |
Potassium 254.6mg | 7 % | |
Total Carbohydrate 100.5g | 30 % | |
Dietary Fiber 3.6g | 14 % | |
Sugars, other 96.9g | ||
Protein 24g | 34 % | |
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: 602
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