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Pasta Dough #2, Spinach

Estimated Nutritional Profile
Nutrient Quantity
Energy (kCal)184.2533
Total fats (g)14.1767
Carbohydrates (g)0.72
Protein (g)12.56
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Take your spinach and either chop it to almost nothing or put in a blender/processor and whirl to fine-squeeze again. | 2. In a large glass bowl add spinach, eggs, salt and oil. | 3. Mix well. | 4. Slowly fork in flour-mix well. | 5. Turn onto a floured board or counter and kneed to a smooth ball, around 10 minutes. | 6. Wrap in waxed paper and let rest for 30 minutes. | 7. At this point follow your pasta maker's instructions for rolling (manual machine) or flour your counter, cut dough to manageable pieces and roll to desired thickness and cut to desired shape. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    spinach 1 package thawed drained frozen - - - -
    egg 2 143.0 0.72 12.56 9.51
    flour 2 1/2 - 3 cups 0.0 0.0 0.0 0.0
    salad oil 1 teaspoon 41.2533 0.0 0.0 4.6667
    salt 1 teaspoon - - - -

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



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