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Ingredientes

Cost per recipe $0.97 view details
  • 1 x and 1/2 c. semolina flour
  • 1 x and 1/2 c. all purpose flour Healthy pinch of Salt
  • 2 tsp extra virgin olive oil
  • 4 x Large eggs, beaten

Direcciones

  1. Combine both flours and salt in a mound on your countertop. Create a well in the middle of the mound. Add in Large eggs and extra virgin olive oil inside the well and beat the Large eggs and oil together . Gradually incorporate the flour and Large eggs/oil together, being careful not to break the sides of the well. Continue mixing till dough is formed and knead for about 5 min. Wrap in plastic wrap and allow to sit about 20 min. Roll dough out and place through a pasta press starting with the number 1 setting and working gradually through to the number 9 setting on the press.
  2. Cut thin dough into 12 inch pcs and run through cutting portion of the pasta press to make desired shape. You may also roll out with a rolling pin and cut to desired shape. Fresh pasta is much better than dry and has a really different flavor. If you can't find semolina flour you may use a total of 3 c. of all purpose flour. This will make the pasta lighter. For cooking, boil some water in a large pot with just a little extra virgin olive oil and salt. Once the water boils, dump the pasta into boiling water for only about 1 to 2 min. Fresh pasta cooks much faster than the dry stuff. Drain the pasta in a colander and serve immediately.
  3. Chefs Notes: We really do not know if egg substitute will work in this recipe. I would try it with a very small batch as a test before making the full recipe.

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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 206g
Calories 361  
Calories from Fat 256 71%
Total Fat 28.59g 36%
Saturated Fat 7.35g 29%
Trans Fat 0.0g  
Cholesterol 834mg 278%
Sodium 276mg 12%
Potassium 264mg 8%
Total Carbs 1.52g 0%
Dietary Fiber 0.0g 0%
Sugars 1.52g 1%
Protein 24.8g 40%
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