For Pasta: ========== In a processor, combine the flour, salt, eggs, and egg yolks until dough comes together in a ball. Transfer to lightly floured work surface and flatten the dough slightly with rolling pin. Divide the dough into 4 pieces. Use pasta machine or rolling pin to roll each piece down to 1/8 inch thickness. Set aside under damp cloth to prevent drying until ready to use. Go on to the next recipe and prepare the Sauce. Source: New Yorks Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985 Chef: Michel Fitoussi, 24 Fifth Avenue, New York File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-gc-ny.zip
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|Serving Size: 1 Serving (158g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 186 (51%)|
|Amt Per Serving||% DV|
|Total Fat 20.6g||27 %|
|Saturated Fat 7g||35 %|
|Monounsaturated Fat 8.5g|
|Polyunsanturated Fat 3.2g|
|Cholesterol 911.9mg||281 %|
|Sodium 139.4mg||5 %|
|Potassium 203.6mg||5 %|
|Total Carbohydrate 24.3g||7 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 23.3g|
|Protein 20.7g||30 %|
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Calories per serving: 367
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