Pasta All'Uovo Recipe
Ingredients
| Flour | 4 Cup (64 tbs) | |
| Eggs | 4 | |
| Salt | 1 Teaspoon | |
| Olive oil | 2 Tablespoon | |
| Warm water | 4 Ounce |
Nutrition Facts
Serving size: Complete recipe
Calories 2371 Calories from Fat 485
% Daily Value*
Total Fat 55 g84.3%
Saturated Fat 11.1 g55.6%
Trans Fat 0 g
Cholesterol 845.9 mg282%
Sodium 2234.2 mg93.1%
Total Carbohydrates 383 g127.7%
Dietary Fiber 13.5 g54%
Sugars 2.9 g
Protein 77 g153.6%
Vitamin A 19.5% Vitamin C
Calcium 18.6% Iron 150.2%
*Based on a 2000 Calorie diet
Directions
Break the eggs into the nest and add the salt, oil and some of the water.
Beat this mixture with a fork, and gradually incorporate the flour into the liquid, adding more water if necessary, until a thick pastry ball has formed.
Continue mixing with the hands until no more flour can be absorbed, and the dough doesn't stick to the counter.
If the dough is the right consistency, you should be able to rub your hands together, and have the dough fall off easily in little balls.
Now, using a pasta machine, roll out the dough to the thickness you desire.
Let the pasta rest for 30 minutes, then cut into required shapes.
Cook fresh pasta for 2-3 minutes in a deep pot of boiling salted water.
Chef
