Michael Chiarellos Handmade Pasta
- On a work surface heap flour and make a large well in the center. Sprinkle flour with salt, and put egg yolks and oil into the well. With your fingertips, mix yolks mixture into flour. Sprinkle with water, and mix with hands until it forms a ball; knead 10 minutes until dough feels smooth (it will still appear slightly lumpy). Flatten into a disc, wrap and refrigerate for 20 minutes.
- On a lightly floured surface, roll dough to 1/16-inch-thick circle. Dust top slightly with flour. Roll up lengthwise, then cut crosswise into 1/4-inch strips. Unroll and separate strips; allow to dry slightly (about 5 minutes).
- To cook, drop pasta into a large amount of boiling salted water. Allow to cook until tender, 5 to 8 minutes. Makes 4 to 6 servings.
From the Test Kitchen
Test Kitchen Tip:
Pasta strips may be dusted with flour, covered, and chilled up 2 hours before cooking.
Nutrition Facts (Michael Chiarellos Handmade Pasta)
- Per serving:
- 289 kcal cal.,
- 10 g fat
- (2 g sat. fat,
- 1 g polyunsaturated fat,
- 5 g monounsatured fat),
- 213 mg chol.,
- 330 mg sodium,
- 40 g carb.,
- 1 g fiber,
- 1 g sugar,
- 8 g pro.
- Percent Daily Values are based on a 2,000 calorie diet