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Add a photoServings: 8
Ingredients
- 1 c. flour, whole wheat pastry
- 1 c. flour, unbleached
- 1 tsp salt
- 2 x Large eggs, large
- 2 tsp extra virgin olive oil
- 2 Tbsp. 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 "walls" of the flour even all around. Crack the Large eggs into the well and add in the oil. Using a fork, mix the flour together with the egg mix, keeping the "well" 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 mix. The mix of Large 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 will not be able to get all the flour incorporated, and some flakes of the mix will not be absorbed, but do not be concerned with this small amount-you'll have plenty of pasta.) When you have incorporated all the flour you can into the egg mix, sprinkle with the water. This may make the mix 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 min. Shape the dough into a ball, wrap it in a damp towel, and let rest for 0 min 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 want it. Run through the cutters, or possibly cut with a knife into the desired shapes, and place on waxed paper till ready to cook. If storing, allow to dry and wrap in plastic. Keep in a cold, dry place.
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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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