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RECIPE
4 INGREDIENTS4 STEPS1HR

Egg Pasta Base

5.0
3 Ratings

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Richard Smith

Home is where the heart is. My heart is in the kitchen. Ergo, the kitchen is my home.

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A good, relatively simple egg pasta base recipe for making your own pasta. Great for ravioli and similar noodles, and for anything else if you have the correct tools for cutting.
1HR
Total Time

Richard Smith

Home is where the heart is. My heart is in the kitchen. Ergo, the kitchen is my home.

Ingredients

US / METRIC
Servings:
4
Serves 4
3 1/2 cups
2 Tbsp
1 tsp

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Nutrition Per Serving

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CALORIES
496
FAT
12.7 g
PROTEIN
16.5 g
CARBS
76.7 g

Cooking Instructions

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Step 1
Make a small mountain out of the All-Purpose Flour (400 gram), with a valley in the middle for the eggs.
Step 2
Crack and add the Egg (4), Olive Oil (2 tablespoon), and Salt (1 teaspoon) in the middle.
Step 3
Use a fork to break the eggs and mix, mixing in flour from the sides little by little. When it becomes too thick to mix with fork, use hands.
Step 4
Knead for 15 minutes or so until it firms a solid, non-sticky ball. Let rest for 30 minutes then your ready to roll and cut as you like!

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Nutrition Per Serving
Calories
496
% Daily Value*
Fat
12.7 g
16%
Saturated Fat
2.7 g
14%
Trans Fat
0.0 g
--
Cholesterol
182.3 mg
61%
Carbohydrates
76.7 g
28%
Fiber
2.7 g
10%
Sugars
0.5 g
--
Protein
16.5 g
33%
Sodium
677.2 mg
29%
Vitamin D
1.0 µg
5%
Calcium
42.8 mg
3%
Iron
5.5 mg
31%
Potassium
174.7 mg
4%
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