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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. On a flat work surface combine flours and salt in a mound. From a little well in the middle for your wet ingredients. | 2. Add 1/2 cup water and 1 tbs oil, pouring into the well formed by your dry ingredients. | 3. Mix to make a stiff dough. | 4. Add one tablespoon of water at a time while combining mixture, until desired consistency is achieved (moderately stiff dough). | 5. Knead 10 minutes or until dough is elastic. | 6. Wrap dough in towel or place in plastic bag and let rest for 20 minutes. | 7. On a lightly floured surface roll out to desired thickness and cut as desired. | 8. To cook: Bring a large pot of water containing 1/2 teaspoon olive oil to a boil. Add pasta and cook until tender (approximately 3 - 5 minutes). When making lasagna, no need to boil noodles. Add directly to your recipe. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
semolina flour	1 1/2	cups		901.8	182.4392	31.7634	2.6303
white flour	1	cup	Unbleached	578.28	126.6054	9.401	2.2436
sea salt	1/2	teaspoon		-	-	-	-
water	1/2 - 1	cup		0.0	0.0	0.0	0.0
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
olive oil	1/2	teaspoon		119.34	0.0	0.0	13.5

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.