| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Eat-lf, Scratch, Tested | 4 | Servings | |
INGREDIENTS
| 3/4 | c | All-purpose unbleached flour |
| 1 | T | Cream of wheat |
| 1/8 | t | Dried thyme |
| 1/8 | t | Dried orange peel |
| 1 | Egg | |
| 2 | T | Water, may be doubled |
| Additional flour, for | ||
| dusting |
INSTRUCTIONS
PASTA: Yields about 7 to 8 ounces. PER SERVING: 112 cals, 1.3 g fat, 10.9%, 0.1 g fiber Insert steel blade in food processor. Put the flour, seasonings, and egg in the work bowl. Sprinkle with 2 tablespoons water. Start he machine and let it run for about 30 seconds; add additional water through the tube, if needed, until the dough forms a ball. You will also notice the smell of wheat gluten. Dust lightly with additional flour, and place the dough in a small (1 cup) bowl; cover; and let rest for 30 mins. Remove. Proceed to roll and then cut the dough into Fettuccine strips. Let rest on the counter for about 10 mins. Cook in plenty of lightly salted boiling water, testing often for doneness. Generally takes 3 to 5 minutes. Drain and serve. Serve with a carrot cabbage vegetable teriyaki. Recipe by: Hanneman (Nov97) Posted to Digest eat-lf.v097.n292 by KitPATh <phannema@wizard.ucr.edu> on Nov 17, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 388
Calories From Fat: 18
Total Fat: 2.1g
Cholesterol: 40.9mg
Sodium: 17.8mg
Potassium: 125.4mg
Carbohydrates: 78g
Fiber: 2.8g
Sugar: <1g
Protein: 12g