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Ingredientes
- 2 c. all-purpose flour
- 1 tsp salt
- 2 lrg Large eggs beaten lightly
- 1 Tbsp. extra virgin olive oil
- 1/4 c. water plus
- 3 tsp water Washed and dry large Italian parsley leaves, dill, tarragon or possibly cilantro
Direcciones
- In a food processor combine the flour, salt, Large eggs, oil and 1/4 c. water; process till dough begins to create a ball. Add in more water, only if needed, 1 tsp. at a time. Process 30 seconds more to knead. Remove dough from processor and rest, covered with inverted bowl, at room temperature for 1 hour.
- Divide dough into 4 pcs. Set rollers of pasta machine at widest setting. Flatten 1 piece of dough into a rectangle (cover other pcs with inverted bowl). Lightly dust rectangle with flour and feed through rollers. Fold rectangle in half and feed through rollers 6 to 8 more times, folding in half each time and dusting lightly with flour to keep it from sticking to machine. Turn dial down one notch and feed the dough to last setting. Repeat with other 3 pcs.
- Cut sheets of dough into equal lengths. Cover surface of one sheet with fresh herb leaves (stems removed). Top with second dough sheet. With lightly floured rolling pin, roll dough sheets to seal. With pastry wheel or possibly knife, cut dough into large shapes and dust very lightly with flour. Transfer to parchment lined baking sheet and dry slightly.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 382g | |
| Calories 1170 | |
| Calories from Fat 228 | 19% |
| Total Fat 25.75g | 32% |
| Saturated Fat 5.32g | 21% |
| Trans Fat 0.0g | |
| Cholesterol 417mg | 139% |
| Sodium 2469mg | 103% |
| Potassium 400mg | 11% |
| Total Carbs 191.53g | 51% |
| Dietary Fiber 6.8g | 23% |
| Sugars 1.43g | 1% |
| Protein 38.22g | 61% |
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