Egg pasta
- Total Time
- 15 minutes, plus 30 minutes' refrigeration
- Rating
- Comments
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Ingredients
- 1½cups, plus 3 tablespoons, flour, approximately
- 2large eggs ( ½ cup liquid)
- 2teaspoons milk
- Salt to taste, if desired
Nutritional analysis per serving (2 servings)
96 calories; 5 grams fat; 2 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 5 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 7 grams protein; 142 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
If you wish to make this dough in the traditional fashion, put the flour on a flat kneading surface and make a well in the center. Add the eggs, stirring with the fingers to incorporate the flour. As you work, add the milk and salt. If necessary, as you knead add a little more flour to make a firm, fairly elastic dough. This procedure can be greatly facilitated if you use a food processor.
- Step 2
If the food processor is used, put the flour in the container, and add the eggs, milk and salt. Blend until the dough draws away from the sides of the container. If necessary, you may add a little more flour.
- Step 3
Shape the dough into a ball and wrap it in plastic wrap or wax paper. Refrigerate 30 minutes or longer.
Private Notes
Comments
And? What’s the next step? Seems like we’re left to our own devices as to what to do after the dough has been refrigerated for 30 minutes. I’ll assume the dough is worked by a pasta machine, but I wonder about yields and drying or use immediately.
And? What’s the next step? Seems like we’re left to our own devices as to what to do after the dough has been refrigerated for 30 minutes. I’ll assume the dough is worked by a pasta machine, but I wonder about yields and drying or use immediately.