| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Veg10 |
4 |
servings |
INGREDIENTS
| 2 |
c |
Cilantro; tightly packed, |
|
|
; washed and dried |
| 1 1/2 |
c |
All-purpose flour |
| 3 |
|
Extra-large eggs; lightly beaten |
| 1/4 |
ts |
Salt |
INSTRUCTIONS
Put the cilantro and flour in the work bowl of a food processor
fitted with the steel blade. Process for 30 seconds to combine. Add
the eggs and the salt and process until a ball of dough is formed.
Add a small amount of additional flour if the dough feels sticky.
Remove the dough from the processor and cut by hand or with a pasta
machine to the desired shape.
Makes an 18 ounce ball of dough, or enough pasta, when cut, to serve
4-6 as a main course.
Per serving: 211 Calories (kcal); 1g Total Fat; (4% calories from
fat); 8g Protein; 43g Carbohydrate; 0mg Cholesterol; 165mg Sodium
Food Exchanges: 3 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0
Fat; 0 Other Carbohydrates
Recipe by: The Ultimate Pasta Cookbook by Pasquale Bruno Jr
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