Homemade Pasta
Prep: 30 min; Stand: 30 min; Cook: 15 min
Makes 8 servings, about 3/4 cup each
2 cups all-purpose flour
1/2 teaspoon salt
2 large eggs
1/4 cup water
1 tablespoon olive or vegetable oil
4 1/2 quarts water
1. Mix flour and 1/2 teaspoon salt in medium
bowl. Make a well in center of flour mixture. Mix in
eggs, 1/4 cup water and the oil thoroughly. (If dough is
too dry, mix a few drops water; if dough is too
sticky, mix in a small amount of flour.)
2. Gather dough into a ball. Knead on a floured sur-
face about 5 minutes or until smooth and elastic
3. Divide dough into 4 equal parts. Roll one part at
a time into paper-thin rectangle on generously floured
surface (keep remaining dough covered). Loosely fold
rectangle lengthwise into thirds. Cut crosswise into
1/4 inch stirps. Unfold stirps and place in single layer
on towels; let stand at least 30 minures until dry. (If
using pasta machine, pass dough through machine until
1/16 inch thick)
4. Heat 4 1/2 quarts water (salted if desired) to boil-
ing in large pan. Add pasta. Boil uncovered 3 to 5 min-
utes or until firm but tender (al dente); drain. Begin
testing for doneness when pasta rises to surface of
water
*If using self-rising flour, omit the 1/2 teaspoon salt
1 Serving: Calories 40 (Calories from Fat 25); Fat 3g
(Saturated 1g); Cholesterol 55mg; Sodium 150mg;
Carbohydrate 24g (Dietary Fiber 1g); Protein 5g
Lighter Homemade Pasta
For 2 grams of fat and 130 calories per serving, substi-
tute 1/2 cup fat-free cholesterol-free egg product for the
eggs
Herb Pasta
Add 1 tablespoon chopped fresh herb or 1 teaspoon
dried herb, crushed, to the flour mixture before
adding eggs
Lemon Pasta
Add 2 to 3 tablespoons finely shredded lemon
peel to the flour mixture before adding eggs
Poppy Seed Pasta
Add 1 tablespoon poppy seed to the
flour mixture before adding eggs
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