Looking for a classic Italian dinner? Enjoy this homemade pasta - a delightful meal.
cups all-purpose flour*
tablespoon olive or vegetable oil
In medium bowl, mix flour and salt. Make a well in center of flour mixture. Add eggs, water and oil to well; mix thoroughly. (If dough is too dry, mix in enough water to make dough easy to handle. If dough is too sticky, gradually add flour when kneading.)
Gather dough into a ball. On lightly floured surface, knead 5 to 10 minutes or until smooth and springy. Cover with plastic wrap or foil. Let stand 15 minutes.
Divide dough into 4 equal parts. On lightly floured surface, roll one-fourth of dough at a time into rectangle, 1/16 to 1/8 inch thick (keep remaining dough covered). Loosely fold rectangle lengthwise into thirds. Cut crosswise into 2-inch strips for lasagna, 1/4-inch strips for fettuccine or 1/8-inch strips for linguine. Unfold and gently shake out strips. Hang pasta on pasta drying rack or arrange in single layer on lightly floured towels; let stand 30 minutes or until dry. (If using pasta machine, pass dough through machine until 1/16 inch thick.)
In 6- to 8-quart saucepan, heat 4 quarts water (salted if desired) to boiling; add pasta. Boil uncovered 2 to 5 minutes, stirring occasionally, until firm but tender. Begin testing for doneness when pasta rises to surface of water. Drain pasta.
Use a large wooden board or laminated countertop for rolling out pasta dough. Cold surfaces, such as granite, metal or marble, do not work as well because the dough has a tendency to stick.
If using self-rising flour, omit salt.
Add 1 tablespoon chopped fresh or 1 teaspoon dried herb leaves, crumbled, to the flour mixture before adding eggs.
1. Cut pasta crosswise into 2-inch strips for lasagna, 1/4-inch strips for fettuccine or 1/8-inch strips for linguine.
2. Unfold and gently shake out strips. Hang strips on pasta drying rack or arrange in single layer on lightly floured towels.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving (about 3/4 cup)
- Calories from Fat
% Daily Value
- Total Fat
- 3 1/2g
- 3 1/2%
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choices:1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.