This pasta is so fresh and super filling. It takes a little more time than opening a box of pasta, but it’s totally worth it.
Total Time
15min
5.0
2 Ratings
Author: The Local Taste
Servings:
2
Ingredients
•
2
cups
Whole Wheat Flour
•
2
Eggland's Best Classic Eggs
•
1/4
tsp
Salt
•
1/2
cup
Water
Cooking Instructions
1.
Mix Whole Wheat Flour (2 cups), Eggland's Best Classic Eggs (2), and Salt (1/4 tsp) together. Then begin to add Water (1/2 cup) one tablespoon at a time until it forms a loose dough. The goal is for it not to be too sticky.
2.
Using a floured rolling pin, roll out dough as thin as you can get it on a floured surface. If it's sticking, add a little more flour.
3.
Trim edges of dough to make a rectangular shape and keep excess dough.
4.
Cut dough into thin strips of pasta with pizza cutter.
5.
Repeat until all dough has been cut into thin strips. Roll out excess dough and cut it as well.
6.
Toss pasta with a bit of flour.
7.
Add pasta to boiling water and cook for approximately 4-5 minutes. Pasta is ready when it floats to the top of the water.
8.
Serve with basil walnut pesto and enjoy!
Nutrition Per Serving
CALORIES
455
FAT
6.8 g
PROTEIN
23.3 g
CARBS
86.1 g
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