| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Italian |
Italian2 |
8 |
servings |
INGREDIENTS
| 2 |
c |
All-purpose flour* |
| 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
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.)
Per serving: 30 Calories (kcal); 2g Total Fat; (74% calories from fat); 2g
Protein; trace Carbohydrate; 103mg Cholesterol; 354mg Sodium Food
Exchanges: 0 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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