Basic Egg Pasta (Italian)
64
Ingredients
| 1 ½ | cups |
all-purpose flour
|
|
| ½ | cup |
durum semolina flour
or more regular flour |
|
| 1 | dash |
salt
|
* |
| 2 | large |
eggs
|
|
| 1 | x |
water
as needed |
* |
Directions
Place flour and salt in a mound on table.
Make a well and add eggs.
With a fork, mix the flour slowly into the eggs and blend well.
Add water if too dry.
Gather into a ball and knead for 5 to 10 minutes.
Cover with a bowl or place in plastic bag for 30 minutes.
(Dough can also be made in a food processor). Roll dough out by hand or use a hand crank pasta machine to cut desired shapes.
COOK.
Bring a large pot of water to a full rolling boil.
Add the fresh pasta and cook until it floats on the top (this will only take a few minutes).
Taste test a strand; it should be cooked but still have a bite.
Drain very well and dot with butter to prevent sticking.
Serve at once with your desired sauce.
Nutrition Facts
Serving Size 93g (3.3 oz)Amount per Serving
Calories 28110% of calories from fat
% Daily Value *
Total Fat 3g
5%
Saturated Fat 1g
4%
Trans Fat
0g
Cholesterol 106mg
35%
Sodium 36mg
2%
Total Carbohydrate
17g
17%
Dietary Fiber 2g
8%
Sugars g
Protein
21g
Vitamin A 2%
•
Vitamin C 0%
Calcium 2%
•
Iron 20%
* based on a 2,000 calorie diet
How is this calculated?
