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Ingredientes
- 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
- 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.
- 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.
- 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% |
