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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place flour on a flat surface. | 2. Make a well in the centre of the flour. | 3. Pour lightly beaten eggs one at a time into the well. | 4. Mix the eggs with a fork until they are blended with the flour. (Do NOT add salt at this stage). | 5. Using your hands kneed the mixture until it become smooth and consistant. Add water if too dry or flour if too wet. | 6. The dough should not stick to your hands or the working surface. | 7. Divide dough into three portions (Each portion will serve two people). | 8. For best results refrigerate the dough for at least 1 hour prior to shaping. | 9. If shaping by hand place dough between two sheets of baking paper and flatten with rolling pin to about 3mm. | 10. Remove top sheet of baking paper and sprinkle the flattened dough with flour. | 11. Roll the flattened dough as if making a swiss roll. | 12. Cut the rolled dough into 5mm slices. (or desired width). | 13. Immediately unravel the spirals. | 14. Use plenty of flour during the shaping process to avoid sticking and splitting of pasta shapes. | 15. If using a pasta machine follow the directions of the machine to form dough into desired shapes. | 16. Bring large saucepan of water to the boil. | 17. Add two teaspoons of salt to water. | 18. Add pasta to boiling salted water and boil for about 5 minutes. Testing occasionally to see if cooked. | 19. Serve with favourite pasta sauce. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
white flour	500			289140.0	63302.7	4700.5	1121.8
egg	5			357.5	1.8	31.4	23.775
water				-	-	-	-
salt				-	-	-	-

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