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Ingredientes
Direcciones
- Combine the above ingredients to make a dough. wrap in a towel and let sit for 30 min. [start the sauce heating...].
- After the 30 min, [start the water boiling] divide the dough in half and roll out each half, allowing the first sheet of pasta to sit while rolling out the second.
- When the sheets are dryish, cut according to how you like your pasta.
- The pasta maker recommends rolling, and folding in half before rerolling. After rolling you are supposed to sprinkle some flour betwixt the two halves. If you create a dry sufficient dough, the you don't need to do this. in fact, the first time through the rollers, my dough is pretty crumbly at the edjes, but a few more passes makes the dough much more workable.
- Cook for about 2 min.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 63g | |
| Calories 40 | |
| Calories from Fat 40 | 100% |
| Total Fat 4.5g | 6% |
| Saturated Fat 0.62g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2mg | 0% |
| Potassium 0mg | 0% |
| Total Carbs 0.0g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.0g | 0% |
| Protein 0.0g | 0% |
