Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
  • 1 Rating
Source: Better Homes and Gardens

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Recipe Summary

prep:
30 mins
chill:
20 mins
cook:
8 mins
stand:
5 mins
total:
1 hr 3 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Test Kitchen Tip:

Pasta strips may be dusted with flour, covered, and chilled up 2 hours before cooking.

Nutrition Facts

289 calories; fat 10g; cholesterol 213mg; saturated fat 2g; carbohydrates 40g; mono fat 5g; poly fat 1g; insoluble fiber 1g; sugars 1g; protein 8g; vitamin a 291.5IU; thiamin 0.4mg; riboflavin 0.4mg; niacin equivalents 3mg; vitamin b6 0.1mg; folate 36.3mcg; vitamin b12 0.5mcg; sodium 330mg; potassium 71mg; calcium 30.3mg; iron 3.1mg.
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