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Corn Pasta Recipe
|Corn flour||1 Cup (16 tbs)|
|All purpose flour||1 Cup (16 tbs)|
|All-purpose flour||1⁄2 Cup (8 tbs) (Additional For Kneading, Rolling, And Cutting)|
Serving size: Complete recipe
Calories 1285 Calories from Fat 105
% Daily Value*
Total Fat 12 g18.2%
Saturated Fat 3.4 g17%
Trans Fat 0 g
Cholesterol 423 mg
Sodium 154.6 mg6.4%
Total Carbohydrates 254 g84.6%
Dietary Fiber 6.1 g24.6%
Sugars 1.3 g
Protein 32 g64.5%
Vitamin A 9.7% Vitamin C
Calcium 8.4% Iron 61.6%
*Based on a 2000 Calorie diet
Mound flour and make a wellin center.
Break eggs into well.
With a fork, beat eggs lightly and stir in 2 tablespoons of the water.
Using a circular motion, begin to draw flour from sides of well.
Add 1 more tablespoon of the water and continue mixing until flour is moistened.
If necessary, add more water, a little at a time.
When dough becomes stiff, use your hands to finish mixing.
Pat into a ball and knead a few times to help flour absorb liquid.
Dough will be dense and sticky.
Clean and lightly flour the work surface.
Knead by hand for 10 to 15 minutes, sprinkling with flour as needed.
When dough is pliable, cover and let rest for 20 minutes.
Work with one-fourth of the dough at a time; keep remaining dough covered.
Knead in machine 4 or 5 times, then feed dough through rollers in succession from widest to third from thinnest setting.
Sprinkle dough and rollers with flour as strips are rolled.
When all dough is rolled, cut strips into desired shapes with machine or by hand.
This dough is best used for medium-wide noodles.