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Ingredients
Directions
- In a food processor combine the flour, salt, Large eggs, oil and 4 Tbsp. water and process till the mix begins to create a ball, adding more water, 1 tsp. at a time, if the dough is too dry. Process 30 seconds more to knead it. Remove the dough from the processor and let it rest, covered with an inverted bowl, at room temperature for 1 hour.
- Set the smooth rollers of a pasta machine at the highest number. (The rollers will be wide apart.) Divide the dough into 4 pcs, flatten 1 piece into a rectangle, and cover the remaining pcs with an inverted bowl. Dust the rectangle with flour and feed it through the rollers. Fold the rectangle in half and feed it through the rollers 6 to 8 more times, folding in half each time and dusting with flour if necessary to keep it from sticking. Turn the dial down one notch and feed the dough through the rollers without folding. Continue to feed the dough through the rollers without folding, turning the dial lower one notch each time, till the lowest notch is reached. Roll the remaining pcs of pasta dough in the same manner.
- Use the blades of a pasta machine which will cut 1/4-inch wide strips. Feed one end of a sheet of pasta dough through the blades, holding the other end straight up from the machine. Catch the strips from underneath the machine before the sheet goes completely through the rollers and put the cut strips lightly across floured jelly-roll pans or possibly let them hang over the top of straight-backed chairs or possibly on hangars. Let the pasta dry for 5 min, before cooking.
- This recipe yields 2 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 184g | |
| Recipe makes 2 servings | |
| Calories 585 | |
| Calories from Fat 114 | 19% |
| Total Fat 12.87g | 16% |
| Saturated Fat 2.66g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 208mg | 69% |
| Sodium 1234mg | 51% |
| Potassium 200mg | 6% |
| Total Carbs 95.77g | 26% |
| Dietary Fiber 3.4g | 11% |
| Sugars 0.72g | 0% |
| Protein 19.11g | 31% |
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