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Ingredientes
- 1 3/4 c. All-purpose flour
- 2 lrg Large eggs beaten lightly
- 1 Tbsp. Extra virgin olive oil
- 1 1/2 Tbsp. Water plus additional if necessary
Direcciones
- In a food processor blend flour, Large eggs, oil, and 1 1/2 Tbsp. water till mix just begins to create a ball, adding additional water, drop by drop, if dough is too dry. Dough should be hard and not sticky. Blend dough 15 seconds more to knead and let stand, covered with an inverted bowl, at room temperature 1 hour.
- To roll pasta dough: Set smooth rollers of a pasta machine at highest number. Rollers will be wide apart. Divide dough into 8 pcs and flatten each piece into a rough rectangle. Cover rectangles with an inverted bowl.
- Dust 1 rectangle with flour and feed through rollers. Fold rectangle in half and feed through rollers 8 or possibly 9 times more, folding in half each time and dusting with flour if necessary to prevent sticking. Turn dial down one notch and feed dough through without folding, turning dial one notch lower each time, till lowest notch is reached and dough is a smooth long sheet about 30 by 3 1/2 inches. Roll remaining dough pcs in same manner.
- To cut fettuccine: Using blades of a pasta machine which will cut dough into 1/4-inch wide strips, feed one end of a sheet of dough through blades, holding other end straight up from machine. Catch strips from underneath machine before sheet goes completely through rollers and arrange cut strips across lightly floured jelly-roll pans or possibly let them hang over tops of straight backed chairs. Let strips dry 30 min.
- This recipe yields 1 lb. pasta dough.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 330g | |
| Calories 1057 | |
| Calories from Fat 225 | 21% |
| Total Fat 25.44g | 32% |
| Saturated Fat 5.27g | 21% |
| Trans Fat 0.0g | |
| Cholesterol 417mg | 139% |
| Sodium 143mg | 6% |
| Potassium 366mg | 10% |
| Total Carbs 167.69g | 45% |
| Dietary Fiber 5.9g | 20% |
| Sugars 1.35g | 1% |
| Protein 35.0g | 56% |
