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Basic Egg Pasta (Italian)

 
7047e3f75460f17a7c09 550
46

Yield

4

servings

Prep

45

min

Cook

5

min

Ready

60

min

Low in Saturated Fat, Trans-fat Free, Sugar-Free, Low Sodium
 

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.

 

* not incl. in nutrient facts

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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?

 

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