| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Italian |
Italian2 |
8 |
servings |
INGREDIENTS
| 1 1/2 |
c |
All-purpose flour* |
| 1/2 |
c |
Cornmeal |
| 3 |
|
Egg yolks |
| 1 |
|
Egg |
| 1 |
ts |
Salt |
| 1/3 |
|
To; up to |
| 1/2 |
c |
Water |
| 3 |
qt |
Water |
| 1/4 |
ts |
Salt; if desired |
|
|
*if using self-rising flour; omit |
|
|
The 1 teaspoon salt |
INSTRUCTIONS
Mix flour and cornmeal. Make a well in center of flour. Mix in egg
yolks, egg and 1 teaspoon salt thoroughly. Mix in 1/3 to 1/2 cup
water, 1 tablespoon at a time, until dough is stiff but easy to roll.
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 1/8-inch strips for narrow noodles, 1/4-inch strips
for wide noodles. (If using pasta machine, pass dough through machine
until 1/16-inch thick.) Unfold strips and place in single layer on
towels about 2 hours or until stiff and dry. Break strips into
smaller pieces. Heat 3 quarts water to boiling. Stir in 1/4 teaspoon
salt and the noodles. Cook 5 to 7 minutes or until almost tender;
drain. (To cook half of the noodles, use 2 quarts of water.) 8
SERVINGS.
Per serving: 62 Calories (kcal); 3g Total Fat; (38% calories from
fat); 2g Protein; 7g Carbohydrate; 103mg Cholesterol; 354mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit;
1/2 Fat; 0 Other Carbohydrates
Recipe by: Betty Crocker's Cookbook
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