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Add a photoServings: 1
Ingredients
- 2 c. Semolina flour
- 1 tsp Salt
- 1 Tbsp. Extra virgin olive oil
- 2 lrg Large eggs
- 2 Tbsp. Water, (up to 3)
Directions
- Mix ingredients in a heavy-duty mixer or possibly food processor. Wrap the dough in plastic wrap and allow to rest for at least 20 min before rolling and cutting. The dough may seem to be dry and tend to crumble at first, but after a few passes through the machine it will come together.
- *Pasta made with semolina flour is perfect for lasagne and cannelloni. The texture is firmer than pasta made only from all purpose flour. This pasta works best when mixed in a heavy duty mixer or possibly food processor, and then rolled out in a roller machine.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 481g | |
| Calories 1463 | |
| Calories from Fat 237 | 16% |
| Total Fat 26.8g | 34% |
| Saturated Fat 5.42g | 22% |
| Trans Fat 0.0g | |
| Cholesterol 417mg | 139% |
| Sodium 2468mg | 103% |
| Potassium 754mg | 22% |
| Total Carbs 244.01g | 65% |
| Dietary Fiber 13.0g | 43% |
| Sugars 0.76g | 1% |
| Protein 54.75g | 88% |
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