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Ingredients
- 2Â 1/3 c. all purpose flour
- Â Â (for better pasta, use
- 1Â 1/3 c. ap flour and 1 c semolina flour)
- 2 lrg Large eggs
- 1 Tbsp. extra virgin olive oil
- 1/2 tsp salt
- 1/3 c. water
Directions
- Mix 2 c. flour and salt in bowl, reserve 1/3 c. for later. Make a well in the center Mix Large eggs, extra virgin olive oil and water and pour into well. Stir flour into egg mix till dough forms into a ball. Turn out onto floured surface and kneed for about 10 min, adding extra flour if too moist. Kneed till dough is smooth and elastic. Cover with towel and rest for 30 min. Cut into 4 portions, keep pcs covered till used.
- Get out your machine and set dial on widest setting (1 on the Atlas). Flatten dough ball and run through rollers several times till smooth (you may add in a bit of flour here too). Move rollers to next setting and roll again once.
- Continue to roll till pasta is the proper thickness (5 or possibly 6 on the Atlas).
- You may cut sheet in half if it's too long. Continue with other pcs and then put the finished sheet aside to dry for about 3 min. Attach desired pasta cutters and run the sheets through.
- You can use right away or possibly spread out the pasta to dry overnight and then freeze extra.
- To cook, drop into large pot of boiling water with a bit of salt and oil.
- Cook till al dente, that should only take about 2 min for fresh.
- A tip - be sure the dough is fairly dry, otherwise it will not cut into separate strands.
- Another tip - You can substitute heavy cream for the 1/3 c water for a richer pasta. Great for fettuchini alfredo.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 485g | |
| Calories 1322 | |
| Calories from Fat 231 | 17% |
| Total Fat 26.16g | 33% |
| Saturated Fat 5.39g | 22% |
| Trans Fat 0.0g | |
| Cholesterol 417mg | 139% |
| Sodium 1310mg | 55% |
| Potassium 445mg | 13% |
| Total Carbs 223.33g | 60% |
| Dietary Fiber 7.9g | 26% |
| Sugars 1.55g | 1% |
| Protein 42.53g | 68% |
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