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Delicate Homemade Pasta

 
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Make your own pasta at home. Fresh pasta isn't hard to make it just takes a little bit of time and effort and the results are well worth it. If you don't have a pasta machine you can roll it out, fold into layers and cut with a knife to make your own custom noodles.

Yield

8

servings

Prep

60

min

Cook

0

min

Ready

60

min

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

Ingredients

1 cup cake flour
1 cup unbleached all-purpose flour
1 teaspoon salt
2 large eggs
large
2 teaspoon olive oil
2 tablespoon water
more as necessary

Directions

Sift together the flours and salt and pour out on a clean, dry board.

Shape into a mound, then make a well in the center with the inchwalls inch of the flour even all around. Crack the eggs into the well and add the oil.

Using a fork, mix the flour together with the egg mixture, keeping the inchwell inch intact by cupping one hand around the wall of flour while you brush flour from the top of the wall into the well, incor-porating it into the egg mixture.

The mixture of eggs and flour will get very sticky; keep incorporating flour with the fork while you con-tinue to confine the flour with your other hand so it doesn't scatter itself all over the working surface. (You won't be able to get all the flour incorporated, and some flakes of the mixture won't be absorbed, but don't be concerned with this small amount---you'll have plenty of pasta.)

When you have incorporated all the flour you can into the egg mixture, sprinkle with the water. This may make the mixture sticky. Sprinkle with a little more flour---just a little---so you can handle the dough, and mix the dough vigorously with your hands.

When the dough is smooth and elastic, knead it for 5 minutes. Shape the dough into a ball, wrap it in a damp towel, and let rest for 30 minutes to an hour. Divide the dough into eight.

Roll out as thin as possible---start at the thickest setting your machine allows, and run each piece through many times, each time setting the machine one notch thinner.

The dough will shrink back a little, so roll it thinner than you Run through the cutters, or cut with a knife into the desired shapes, and place on waxed paper until ready to cook.

If storing, allow to dry and wrap in plastic. Keep in a cool, dry place.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 51g (1.8 oz)
Amount per Serving
Calories 14616% of calories from fat
 % Daily Value *
Total Fat 3g 4%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 53mg 18%
Sodium 313mg 13%
Total Carbohydrate 8g 8%
Dietary Fiber 1g 3%
Sugars g
Protein 9g
Vitamin A 1% Vitamin C 0%
Calcium 1% Iron 12%
* based on a 2,000 calorie diet How is this calculated?

 

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