Try this Sur la Table Fresh Dessert Pasta Dough recipe, or contribute your own.
Suggest a better descriptionPlace flour, sugar, and salt in a large mixing bowl, and whisk to combine. Make a "well" in the center of the flour mixture and add eggs and honey. Using your fingers, blend the eggs and honey into the flour mixture, stirring the flour in from the sides of the well and working outwards. When the past dough is thoroughly mixed, turn it out on a lightly floured work surface. Knead dough until it is smooth and flexible but not sticky, adding small amounts of flour as needed, about 5 to 10 minutes. Gather the dough into a ball and flatten into a disk. Cover in plastic wrap and allow dough to rest for a t least 10 minutes and up to 1 hour at room temperature.
To roll dough: Secure a pasta machine to the edge of a long countertop. Using a bench scraper, cut dough into thirds. The prevent the dough from drying out, cover the dough pieces not being immediately used with plastic wrap. Flatten one piece of dough into a rough square that will fit inside the width of the pasta machine. Place the rollers on the widest setting, and roll dough and fold into thirds towards the center of the dough. Turn the dough so the open end faces the machine and roll it through on the widest setting again. Fold, turn, and roll once more on the widest setting. Continue rolling the pasta through machine without folding, adjusting the rollers to the next-smallest setting each time, until the desired thickness is reached. If the pasta sheet becomes too large to handle, use the bench scraper to cut it into more manageable lengths, and continue rolling.
Place the desired cutting attachment on the pasta machine and generously flour the pasta sheets. Cut the pasta ribbons to the desired thickness. Alternatively, you can cut wide noodles by rolling well-floured pasta sheets into tight cylinders and slicing with a sharp chef's knife. Place cut noodle sin serving-size "nests" onto floured baking sheets and toss each nest generously with flour to prevent sticking.
Pasta can be cooked immediately or covered with plastic wrap and refrigerated for up to 1 hour before cooking.
To cook pasta: Heat a large pot of water over high heat until boiling. Add enough kosher salt to season the water like sea water. while salted water boils vigorously, add pasta, and stir immediately to prevent pasta from sticking. Boil until pasta is al dente, about 2 to 3 minutes.
Reserve about 1/2 cup pasta water and drain pasta through a colander. Alternatively, remove the cooked pasta with a slotted spoon or spider and reheat water to boiling before cooking another batch.
Toss hot pasta with your sauce of choice, using the reserved pasta water to thin the mixture as needed. Garnish as desired and serve immediately.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (105g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 151 | ||
Calories from Fat: 89 (59%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.9g | 13 % | |
Saturated Fat 3.1g | 15 % | |
Monounsaturated Fat 3.8g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 423mg | 130 % | |
Sodium 1163.3mg | 40 % | |
Potassium 135.6mg | 4 % | |
Total Carbohydrate 3g | 1 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 2.9g | ||
Protein 12.6g | 18 % | |
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: 151
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