| 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 Converted by MM_Buster v2.0n.
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