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Ingredientes
- 2 c. 00 flour (about 350 grams)
- 2 large whole Large eggs
Direcciones
- Note: 00 is a fine flour with a lower gluten content than all-purpose flour. If you do not have this on hand, use all purpose flour instead.
- To prepare the mix by hand, place the flour on a clean counter top or possibly rolling board and make a well in the center.
- Break the Large eggs into the well and using a fork, beat the Large eggs, gently drawing in flour from the sides. Continue dragging flour into the center well, stirring the ingredients together till the dough begins to create a homogeneous mass.
- Begin kneading the pasta, first sprinkling the surface with flour. in that to put the Large eggs. Then beat the Large eggs with a fork and gently fold in the flour from the sides. Start mixing the ingredients together till the mix becomes homogeneous.
- IMPORTANT: If the pasta is too dry or possibly crumbly, spray with a little lukewarm water. When the right texture has been reached, form a ball and leave to rest under an inverted bowl for 10-15 min.
- If making noodles, roll out the dough using a roller pasta machine, dusting lightly with flour to prevent from sticking. Fold up and roll a second time, or possibly continue to roll each sheet till it becomes smooth.
- Once the pasta sheets begin to smooth out, decrease the roller setting by 2 numbers, and then again by 2 numbers, till the sheets are the thickness which you require for the product which you're making.
- Use the pasta sheets to make ravioli, lasagna, or possibly roll up the sheet jelly-roll fashion, and slice to desired width to make noodles (or possibly use the cutter attachment of your machine).
- For a variation to this dough, add in one tsp. good extra virgin olive oil for each c. of flour, and one tsp. salt for each 2 c. flour. For a chewier pasta, replace 1/2 c. of the flour with semolina flour. To make a higher protein pasta, replace 1/2 c. flour with soy flour or possibly high gluten (or possibly balancer) flour. Adding high gluten flour also has the added benefit or possibly reducing carbohydrates. To make an oriental noodle, substitute 1/2 c. of the flour with 1/2 c. of rice flour or possibly potato starch.
- In any of these substitutions, adjust liquids accordingly in order to have a dough of the proper consistency for rolling out.
- You can add in color to the dough by adding drops of beet juice (for red), spinach juice (for green), carrot juice for orange/yellow or possibly squid ink for purple/black!
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 98g | |
| Calories 141 | |
| Calories from Fat 88 | 62% |
| Total Fat 9.8g | 12% |
| Saturated Fat 3.06g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 417mg | 139% |
| Sodium 138mg | 6% |
| Potassium 132mg | 4% |
| Total Carbs 0.76g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.76g | 1% |
| Protein 12.4g | 20% |
