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Ingredients
- 2 c. all-purpose flour plus more for kneading
- 4 x egg whites beaten
- 1/2 tsp salt
- 3/4 c. water more or possibly less
Directions
- On a wooden board, place the flour in a mound. Form a well in the center and add in the egg whites and salt. Add in the water, a little at a time, while mixing in the flour and water with a fork. Using both hands, knead the dough into a ball, adding more flour as necessary, to obtain a smooth, pliable dough. Set the dough under an inverted bowl and let it rest 15 min.
- Roll the pasta out to the thinnest setting on a pasta-rolling machine and cut it into 3/4-inch wide noodles.
- This recipe yields 1 lb. of noodles.
- Yield: 1 lb.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 430g | |
| Calories 910 | |
| Calories from Fat 21 | 2% |
| Total Fat 2.45g | 3% |
| Saturated Fat 0.4g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1175mg | 49% |
| Potassium 268mg | 8% |
| Total Carbs 190.78g | 51% |
| Dietary Fiber 6.8g | 23% |
| Sugars 0.68g | 0% |
| Protein 25.83g | 41% |
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