Directions:
- Place flour & salt (may be omitted) in mixer & turn on.
- Add remainder of ingredients while mixing.
- Drizzle water in until dough forms a ball & holds together.
- Add teaspoons of flour, 1 at a time, if dough seems sticky.
- Or - add teaspoons of water, 1 at a time, if dough seems dry.
- Knead until dough is elastic, smooth, & satiny.
- IMPORTANT: Let rest 30 minutes!
- Divide into 4 portions & roll out or extrude with pasta machine.
- Cook in boiling water 3 minutes (DO NOT OVERCOOK)!
- Or - dust lightly with flour, place in freezer bags & freeze (keeps up to 3 months).
- NOTE: Cooking time is resting time.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 359.75 Kcal (1506 kJ) | ||
| Calories from fat | 126.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.08g | 22% | |
|---|---|---|---|
| Cholesterol | 54.56mg | 18% | |
| Sodium | 1327.55mg | 55% | |
| Potassium | 130.9mg | 3% | |
| Total Carbs | 50.42g | 17% | |
| Sugars | 0.02g | 0% | |
| Dietary Fiber | 5.7g | 23% | |
| Protein | 8.37g | 17% | |
| Vitamin C | 0.2mg | 0% | |
| Iron | 3.8mg | 21% | |
| Calcium | 163.2mg | 16% | |
| Amount Per 100 g | |||
| Calories | 360.77 Kcal (1510 kJ) | ||
| Calories from fat | 127.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.12g | 22% | |
|---|---|---|---|
| Cholesterol | 54.72mg | 18% | |
| Sodium | 1331.33mg | 55% | |
| Potassium | 131.27mg | 3% | |
| Total Carbs | 50.56g | 17% | |
| Sugars | 0.02g | 0% | |
| Dietary Fiber | 5.71g | 23% | |
| Protein | 8.39g | 17% | |
| Vitamin C | 0.2mg | 0% | |
| Iron | 3.8mg | 21% | |
| Calcium | 163.6mg | 16% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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