Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Mix eggs. | 2. Put flour on a board. | 3. Create a well in the middle of the flour. | 4. Mix eggs gradually into flour. | 5. Turn on to a board and knead 7-8 minutes. | 6. (If using a food processor, mix eggs then add some flour. Pulse machine. When dough is soft and sticky take and put on a board. Knead 3-4 minutes.) Poke dough with your finger, if it comes out-but a little moist-okay. | 7. If the dough is sticky knead some more. | 8. Let dough rest. | 9. Cut dough in half (cover second half with saran wrap) flatten and dust with flour. | 10. Put through pasta maker. | 11. Widest setting first. | 12. (When dough is smooth, not sticky smaller setting.) Fold over each time put in machines. | 13. (May not need the last notch.) Cover with plastic until ready to use. | 14. Cut out the noodles: Using blades of a pasta machine that will cut dough into 1/4-inch wide strips, feed one end of a sheet of dough through blades, holding other end straight up from machine. | 15. Catch strips from underneath machine before sheet goes completely through rollers and arrange cut strips across lightly floured jelly-roll pans or let them hang over tops of straight backed chairs. | 16. Let strips dry 30 minutes. | 17. To make bowties: Make a rectangle and scrunch in the center. | 18. To make tortelloni: Cut pasta into squares (Use a pastry cutter). | 19. Put in filling. | 20. Fold on the diagonal and press closed. | 21. Fold corners together. | 22. To make ravioli: Make a long rectangle. | 23. Space drops of filling on half of the dough. | 24. Fold over dough. | 25. Cut and seal. | 26. To make raviollini: Use a cookie cutter to make a round, scalloped edge. | 27. Fold over. | 28. For colored pasta add spinach (green), tomato paste (red) saffron-mixed into the eggs (yellow), a little purred carrots (orange). | 29. The flavored is the same the color is the only thing that changes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
egg	4			286.0	1.44	25.12	19.02
flour	3	cups		1734.84	379.8162	28.203000000000003	6.7308

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