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Greg's Favourite Pasta

 

Greg's Favourite Pasta recipe
11

Yield

8

servings

Prep

75

min

Cook

0

min

Ready

75

min

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

Ingredients

1 ½ cups unbleached all-purpose flour
1 cup all-purpose flour
semolina
½ teaspoon salt
1 tablespoon olive oil
3 large eggs
whole, large
1 tablespoon water
warm, if needed

Directions

Mix dry ingredients on a board forming a well in the center. Add olive oil and eggs to well. Mix with a fork by gradually blending in the dry to the egg.

When it gets too stiff to use a fork, begin to knead by hand to proper consistency (should be very stiff). If necessary, add warm water in small increments.

Allow dough to rest while covered for at least 10 minutes. Using a floured board, cut off pieces of dough about the size of an egg. Flatten with the palm or your hand. Process through pasta machine by starting on the thickest setting.

Roll through machine again at each progressively thinner setting to form long strips the width of your machine and the proper thickness for the desired style of pasta.

Gently rub a small amount of flour on the surface and allow to air dry for about 30 minutes. This makes cutting easier.

Attach cutting head for the desired pasta type. Cut, lay-out on floured board, sprinkle lightly with flour and allow to dry further.

Can be cooked now or rolled in freezer paper and frozen for later. Remember, fresh pasta cooks a lot faster than the cardboard box variety.

Don't over-cook. If cut with a medium width head, these make great chicken and noodles or cut thin for spaghetti.

By using 1 egg per cup of flour yields great looking and tasting slightly golden pasta.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 61g (2.2 oz)
Amount per Serving
Calories 18219% of calories from fat
 % Daily Value *
Total Fat 4g 6%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 79mg 26%
Sodium 174mg 7%
Total Carbohydrate 10g 10%
Dietary Fiber 1g 4%
Sugars g
Protein 13g
Vitamin A 2% Vitamin C 0%
Calcium 2% Iron 12%
* based on a 2,000 calorie diet How is this calculated?

 

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