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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Scandinavian >> Swedish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place semolina in large bowl. | 2. In small bowl, combine eggs, egg yolks, 1 teaspoon olive oil, 1 teaspoon salt and water and pour into flour. | 3. Stir with wooden spoon until the flour clumps together and forms a dry, firm ball. | 4. Knead 5-7 minutes, until smooth. | 5. Dough should be quite stiff. | 6. Cover with a damp cloth and set aside to rest 15 minutes. | 7. Divide dough into 4 equal pieces. | 8. Set 3 pieces aside, under cloth, and begin rolling fourth. | 9. First flatten by hand. | 10. Then, with pasta machine at widest setting, roll 3 times, folding in half lengthwise between turns. | 11. It should be smooth and wide as the rollers. | 12. Reduce setting, rolling dough through once at each, until you reach the next to the thinnest setting. | 13. Trim dough into 12-inch lengths, dust and flour, and cut with fettucine blade. | 14. Fluff strands to separate and set aside on floured trays. | 15. Repeat procedure with remaining 3 portions. | 16. To cook fresh noodles, bring about 3 gallons water to a rapid boil with 1 T salt. | 17. Cook pasta until al dente, about 3 minutes. | 18. Drain in a colander and serve. | 19. If making in advance, immediately transfer to a large bowl of ice water and chill. | 20. Drain and place in a plastic container. | 21. Toss with a tablespoon or two of olive oil and store in refrigerator until ready to use. | 22. Finished pasta can be reheated in a shallow pan, on top of stove. | 23. Combine with 1 T oil, 3 T water, or a scant 1/4 cup cream. | 24. Warm over moderate heat, adding 1/4 cup chopped parsley, shaking pan to avoid scorching. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
semolina flour	5	cups		3006.0	608.1305	105.87799999999999	8.7675
egg	3			214.5	1.08	18.84	14.265
egg yolk	3			164.22	1.8309	8.0886	13.5354
olive oil	1	teaspoon		0.0	0.0	0.0	0.0
olive oil	1 -2	tablespoon		0.0	0.0	0.0	0.0
salt	1	teaspoon		-	-	-	-
salt	1	tablespoon		-	-	-	-
cold water	2 -12	tablespoons		0.0	0.0	0.0	0.0
parsley	1/4	cup	chopped	5.4	0.9495	0.4455	0.1185

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