Directions:
- Sift both flours into a food processor and sprinkle salt over. Set aside.
- Whisk whole eggs in a small bowl, and then whisk in oil and water.
- With the food processor running, pour in the egg-oil mixture slowly.
- Add the egg yolk as the mixture begins to form into a ball.
- Process until the dough is a buttery color and forms into a smooth ball, which should take about 30 seconds. DO NOT OVER-MIX.
- Remove dough from food processor and knead it with your hands for a minute.
- Form it back into a ball. Wrap with plastic wrap and let it rest for 20 - 30 minutes.
- Place dough on a lightly-floured surface and divide into four equal balls. Keep unused dough wrapped in plastic while you work, to prevent it from drying up.
- Lightly flour one of the dough balls and form into a disc.
- Feed it through a pasta machine roller set at the thickest setting (No. 1); repeat.
- Fold the dough strip into thirds or quarters to create a square.
- Feed the dough strip through the pasta machine six times, flouring as needed and decreasing thickness by one setting each time, ending at number 5 or 6, depending on the thickness desired.
- Cut dough into 13 inch long strips while soft.
- Dry strips on a rack or on a board for at least 15 minutes.
- Repeat with remaining 3 balls of dough.
- Use immediately. Or dry the strips completely (at least 24 hours) and store in a large re-sealable food storage bag for up to 3 days.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 90.63 Kcal (379 kJ) | ||
| Calories from fat | 19.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.2g | 3% | |
|---|---|---|---|
| Cholesterol | 40.92mg | 14% | |
| Sodium | 161.33mg | 7% | |
| Potassium | 27.75mg | 1% | |
| Total Carbs | 14.12g | 5% | |
| Dietary Fiber | 0.68g | 3% | |
| Protein | 3.49g | 7% | |
| Iron | 0.3mg | 2% | |
| Calcium | 8.1mg | 1% | |
| Amount Per 100 g | |||
| Calories | 251.86 Kcal (1054 kJ) | ||
| Calories from fat | 55.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.12g | 3% | |
|---|---|---|---|
| Cholesterol | 113.72mg | 14% | |
| Sodium | 448.32mg | 7% | |
| Potassium | 77.11mg | 1% | |
| Total Carbs | 39.23g | 5% | |
| Dietary Fiber | 1.9g | 3% | |
| Protein | 9.7g | 7% | |
| Iron | 0.9mg | 2% | |
| Calcium | 22.5mg | 1% | |
* 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.
Try this similar recipes
-
Fresh Semolina and Egg Pasta
All-purpose flour, Semolina flour, Salt, Eggs, Olive oil -
Fresh Semolina and Egg Pasta
All-purpose flour, Semolina flour, Salt, Eggs, Olive oil -
Herb Pasta Dough (Michele Urvater)
All purpose flour, Salt, Eggs, beaten lightly, Olive oil and 2 more.. -
Vegan Vegetable Pot Pie
All-purpose white flour, Wheat flour, Salt, Dried basil and 12 more.. -
Herb Pizza
All-purpose flour, Sugar, Salt, Instant yeast, Sumac and 6 more.. -
Mushroom Pomponnettes
All-purpose flour and 15 more.. -
Whole Wheat Pasta
All-purpose flour, Whole wheat flour, Sea salt, Eggs and 1 more.. -
Chili Cheese Bites
All-purpose flour, Grated cheddar cheese, Salt and 8 more.. -
Italian Pasta
All-purpose flour, Whole wheat flour, Salt, Eggs and 2 more.. -
Buche de Noel
All-purpose flour, Baking powder, Salt, Eggs , seperated and 9 more..
Also Try
-
-
-
-
-
Homemade Pappardelle Pasta with Mushrooms, Green Peas, and Asparagus
Saffron threads, Water, All-purpose flour, divided, Salt and 22 more.. -
-
Fantabulous Semi Homemade Mediterranean Pasta Sala...
Betty crocker suddenly salad basil pesto pasta salad mix and 8 more.. -
-
-
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
