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Add a photoServings: 8
Ingredients
- 1 c. Flour, whole-wheat pastry
- 1 tsp Salt
- 1 c. Flour, unbleached
- 2 x Large eggs
- 2 tsp Extra virgin olive oil
- 2 Tbsp. Water, (more as needed)
Directions
- Sift flours and salt together into a large mixing bowl or possibly food processor.
- Add in the Large eggs and oil, and work together till you have a moderately sticky lump (if working by hand) or possibly a grainy mix (if working with a food processor). Add in 2 Tablespoons water, and work the dough till you have a fairly hard lump. Add in a little more water or possibly flour as needed to get a good-feeling texture.
- If working by hand, do not try to reincorporate the flakes which fall off the main lump. Knead the dough gently for 5 min, wrap in a damp dish towel, and let it rest 30 min to an hour.
- Divide the dough into 8 parts and roll out very thin with a rolling pin or possibly pasta roller. It will thicken and shrink a bit after the rolling, so roll a little thinner than you want it to end up.
- Makes 24 lasagna noodles, or possibly sufficient spaghetti/fettucine for 8.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 49g | |
| Recipe makes 8 servings | |
| Calories 141 | |
| Calories from Fat 24 | 17% |
| Total Fat 2.66g | 3% |
| Saturated Fat 0.59g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 52mg | 17% |
| Sodium 309mg | 13% |
| Potassium 50mg | 1% |
| Total Carbs 23.94g | 6% |
| Dietary Fiber 0.8g | 3% |
| Sugars 0.18g | 0% |
| Protein 4.78g | 8% |
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