** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. to make about 1 1/2 pounds of pasta-(From the Good Cook Pasta book-Time-Life series) Mound 3 cups of flour on smooth work surface-make a well in the center of the mound and break the eggs into the well.
2. Add a big pinch of salt and the olive oil. Slowly mix in the flour with the eggs by using the flour just around the eggs without breaking down the sides of the well until enough flour has been incorporated into the eggs to hold it all together.
3. When all the flour has been incorporated and the dough still feels sticky add more flour, just a little bit at a time.
4. The dough should feel stiff, but malleable. I have also put the ingredients into a food processor and the dough comes out just fine.
5. The dough then can be kneaded by hand briefly before either rolling out by hand or with a pasta machine.
6. Wrap the pasta in plastic wrap and let rest for about an hour.
7. After the pasta has rested roll/cut to desired size/shape and let dry on pasta rack or a broomstick or.
8. .......until brittle. The pasta can also be cooked directly without being dried.
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Dietary Notes:
This recipe is very low-sodium with 90.5mg per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Gluten, Olive Oil allergies.
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