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Rating: 5/5 (2 votes cast)

Meal Type: Dinner
Total Time:
Cuisine: Cuban
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4

Amount Per Serving
Calories 521
% Daily Value**
Total Fat 15g
Saturated Fat 3g
Unsaturated Fat 2g
Cholesterol 267mg
Sodium 91mg
Total Carbohydrate 75g
Dietary Fiber 3g
Sugars 1g
Protein 20g
Vitamin A  6%Vitamin C  0%
Calcium  5%Iron  13%
Potassium  5%Vitamin E  7%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Basic Pasta Dough

Recipe Tags: Pasta Recipes

Date Added: February 03, 2013


2 Tablespoons Olive Oil or vegetable oil
4 Eggs lightly beaten
3 Cups Flour (up to 4)
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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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