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Prep 25min
Total40min
Servings8
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Ingredients
5
large eggs
2
tablespoons chopped fresh or 2 teaspoons dried rosemary leaves
1
tablespoon plus 1 teaspoon grated lemon peel
1
tablespoon olive or vegetable oil
1/4
teaspoon salt
3 1/4
cups Gold Medal™ all-purpose flour
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Steps
1
Place eggs, rosemary, lemon peel, oil and salt in food processor or blender. Cover and process until smooth. Add flour. Cover and process about 10 seconds or until dough leaves side of bowl and can be pressed together with fingers. Remove dough and press into a ball. Cover dough with plastic wrap or foil. Let stand 10 minutes.
2
Divide dough in half. Roll one-half of dough with rolling pin into rectangle 1/8 to 1/16-inch thick on lightly floured surface. Loosely fold rectangle lengthwise into thirds; cut crosswise into 1/4-inch strips for fettuccine, 1/8-inch strips for linguine. Hang pasta on drying rack or lightly floured towels to dry. Repeat with remaining dough.
3
In 6-quart saucepan, heat 4 quarts water to boiling; add pasta. Boil uncovered 2 to 5 minutes, stirring occasionally, until firm but tender. Drain pasta; do not rinse.
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To make pasta by hand: Beat eggs, rosemary, lemon peel, oil and salt in large bowl with wire whisk until smooth. Add flour. Mix thoroughly with fork until dough forms. (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.) Knead on lightly floured surface 5 to 10 minutes or until smooth and elastic. Cover with plastic wrap or aluminum foil. Let stand 15 minutes.
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Nutrition Facts
Serving Size:1 Serving
Calories
230
Calories from Fat
45
Total Fat
5g
Saturated Fat
1g
Cholesterol
135mg
Sodium
110mg
Total Carbohydrate
39g
Dietary Fiber
2g
Protein
9g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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