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Add a photoServings: 6
Ingredients
- 1 c. sifted flour
- 1 Tbsp. semolina flour
- 3 x Large eggs
- 6 c. Brown Chicken Stock (see recipe)
- 2 Tbsp. grated Pecorino Romano Salt to taste
Directions
- Combine the 2 flours in the middle of a clean work surface and form a well in the center. Work in the Large eggs, add in a healthy pinch of salt and knead to create a rather tough dough. Let rest for 1 hour.
- Using the large holes of a box grater, grate the dough over a floured kitchen towel, keeping the pcs separated so which they don"t stick together.
- Bring the chicken stock to a boil and cook the pasta in the broth for 15 min. Serve in warmed pasta bowls with Pecorino grated over.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 283g | |
| Recipe makes 6 servings | |
| Calories 134 | |
| Calories from Fat 26 | 19% |
| Total Fat 2.91g | 4% |
| Saturated Fat 0.87g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 104mg | 35% |
| Sodium 409mg | 17% |
| Potassium 248mg | 7% |
| Total Carbs 18.3g | 5% |
| Dietary Fiber 1.6g | 5% |
| Sugars 0.25g | 0% |
| Protein 7.84g | 13% |
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