Try this Poppy Seed Pasta recipe, or contribute your own.
Suggest a better description*if using self-rising flour omit The 1/2 teaspoon salt Mix flour, poppy seeds, herb and 1/2 teaspoon salt. Make a well in center of flour mixture. Mix in eggs, 1/4 cup water and the oil thoroughly. (If dough is too dry, mix in a few drops of water. If dough is too sticky, mix in small amount of flour.) Gather dough into ball. Knead on floured surface about 5 minutes or until smooth and elastic.Divide dough into 4 equal parts. Roll one part at a time into paper-thin rectangle on generously floured surface (keep remaining dough covered). Loosely fold rectangle lengthwise into thirds. (If using pasta machine, pass dough through machine until 1/16-inch thick.)Heat 4-1/2 quarts water to boiling. Stir in 1/4 teaspoon salt and the pasta. Cook 3 to 5 minutes or until almost tender; drain. 8 SERVINGS (ABOUT 3/4 CUP EACH); 140 CALORIES PER SERVING.
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Serving Size: 1 Serving (335g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 103 | ||
Calories from Fat: 67 (65%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.5g | 10 % | |
Saturated Fat 2.1g | 11 % | |
Monounsaturated Fat 3g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 264.4mg | 81 % | |
Sodium 96.1mg | 3 % | |
Potassium 99.1mg | 3 % | |
Total Carbohydrate 1g | 0 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 0.7g | ||
Protein 8.1g | 12 % | |
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: 103
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