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Fresh Egg Pasta Dough
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Rating: 5/5 (1 vote cast)

Meal Type: Dinner
Total Time:
Cuisine: Italian
     Serving Size: 2 - Change
Nutritional Facts
Servings Per Recipe: 2

Amount Per Serving
Calories 605
% Daily Value**
Total Fat 15g
22%
Saturated Fat 3g
5%
Unsaturated Fat 2g
Cholesterol 267mg
89%
Sodium 1253mg
52%
Total Carbohydrate 96g
32%
Dietary Fiber 4g
14%
Sugars 1g
Protein 21g
Vitamin A  6%Vitamin C  0%
Calcium  5%Iron  39%
Potassium  6%Vitamin E  5%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Fresh Egg Pasta Dough

Recipe Tags: Pasta Recipes

Date Added: January 04, 2014

Ingredients:

2 Cups All-Purpose Flour sifted
1 Teaspoon Salt fresh ground black pepper to taste
2 Eggs lightly beaten
1 Tablespoon Olive Oil or lard
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Directions:

1. In a food processor combine the flour, salt, eggs, oil and 4 tablespoons water and process until the mixture begins to form a ball, adding more water, 1 teaspoon at a time, if the dough is too dry.

2. Process 30 seconds more to knead it. Remove the dough from the processor and let it rest, covered with an inverted bowl, at room temperature for 1 hour.

3. Set the smooth rollers of a pasta machine at the highest number.

4. (The rollers will be wide apart). Divide the dough into 4 pieces, flatten 1 piece into a rectangle, and cover the remaining pieces with an inverted bowl.

5. Dust the rectangle with flour and feed it through the rollers.

6. Fold the rectangle in half and feed it through the rollers 6 to 8 more times, folding in half each time and dusting with flour if necessary to keep it from sticking.

7. Turn the dial down one notch and feed the dough through the rollers without folding.

8. Continue to feed the dough through the rollers without folding, turning the dial lower one notch each time, until the lowest notch is reached.

9. Roll the remaining pieces of pasta dough in the same manner.

10. Use the blades of a pasta machine that will cut 1/4-inch wide strips.

11. Feed one end of a sheet of pasta dough through the blades, holding the other end straight up from the machine.

12. Catch the strips from underneath the machine before the sheet goes completely through the rollers and put the cut strips lightly across floured jelly-roll pans or let them hang over the top of straight-backed chairs or on hangars.

13. Let the pasta dry for 5 minutes, before cooking.

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Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Gluten, Olive Oil allergies.
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