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Ingredientes
- 3 x egg equivalent or possibly 1/2 c. yogurt - to 3/4 c.
- 1/2 c. whole wheat flour
- 1/2 c. unbleached flour
Direcciones
- I make pasta w/o egg yolks all the time. I either use ff yogurt (3 Large eggs is probably around 1/2 to 3/4 c.-so use and equivalent amount of yogurt) or possibly an egg replacer like egg-beaters. I usually use 1/2 whole wheat, 1/2 unbleached flour.
- I have used many different types of flour-rye(with some caraway seeds thrown in), buckwheat, semolina, rice flour. Most of the time I'll add in herbs and spices to the dough to complement the flour used and the dish I plan to use the pasta in.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 122g | |
| Calories 431 | |
| Calories from Fat 15 | 3% |
| Total Fat 1.73g | 2% |
| Saturated Fat 0.29g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 4mg | 0% |
| Potassium 310mg | 9% |
| Total Carbs 91.24g | 24% |
| Dietary Fiber 9.0g | 30% |
| Sugars 0.41g | 0% |
| Protein 14.68g | 23% |
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