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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large mixing bowl, stir together 2 c of the flour; basil, marjoram or sage (if desired); and salt. | 2. Make a well in the center of the dry mixture. | 3. In a small mixing bowl, combine eggs, water and oil. | 4. Add to dry mixture. | 5. Mix well. (This mixture is sticky, so you will need extra flour handy to mix in the dough, and also to flour your surface and pin when necessary). | 6. Sprinkle kneading surface with the remaining flour. | 7. Turn dough out onto floured surface. | 8. Knead till dough is smooth and elastic (8-10 minutes total). | 9. Cover and let the dough rest for 10 minutes. | 10. Divide dough into 4 equal portions. | 11. On lightly floured surface, roll [dust rolling pin with flour!] each portion into a 12" square (about 1/16" thick). | 12. Let stand, uncovered about 20 minutes. | 13. Cut as desired. | 14. If using a pasta machine, pass each portion through machine according to manufacturer's directions till dough is 1/16" thick. | 15. Cut as desired. | 16. To store cut and shaped pasta, hang it from a pasta drying rack or clothes hanger or spread it on a wire cooling rack. | 17. Let pasta dry overnight or till completely dry. | 18. Place in an airtight contairner and refrigerate up to 3 days. | 19. Or, dry the pasta for at least 1 hour and seal in a freezer bag or freezer container. | 20. Freeze up to 8 months. | 21. My directions from "cut as desired" (step 15). | 22. Place pasta in four neat clumps (we use cookie cooling racks). | 23. Get large pot of water with olive oil in it to a rolling boil. | 24. Place pasta in the boiling water and stir immediately for several minutes to prevent sticking. | 25. Thicker pieces of pasta will take longer to cook. | 26. Drain. | 27. Serve with your favorite sauce! | 28. Enjoy! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
purpose flour	2 1/3	cups		-	-	-	-
marjoram	1	teaspoon	crushed	1.626	0.3634	0.076	0.0422
salt	1/2	teaspoon		-	-	-	-
egg	2			143.0	0.72	12.56	9.51
water	1/3	cup		0.0	0.0	0.0	0.0
olive oil	1	teaspoon		39.78	0.0	0.0	4.5

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