- Level: Easy
- Total: 1 hr 20 min (includes resting time)
- Active: 20 min
- Yield: 1 1/2 pounds
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 272
- Total Fat
- 6 g
- Saturated Fat
- 1 g
- Carbohydrates
- 43 g
- Dietary Fiber
- 2 g
- Sugar
- 0 g
- Protein
- 9 g
- Cholesterol
- 93 mg
- Sodium
- 51 mg
- Level: Easy
- Total: 1 hr 20 min (includes resting time)
- Active: 20 min
- Yield: 1 1/2 pounds
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 272
- Total Fat
- 6 g
- Saturated Fat
- 1 g
- Carbohydrates
- 43 g
- Dietary Fiber
- 2 g
- Sugar
- 0 g
- Protein
- 9 g
- Cholesterol
- 93 mg
- Sodium
- 51 mg
Ingredients
Directions
Special equipment:
A pasta machine- Combine the flour and salt in a bowl and mix. Form a well in the center of the flour mixture. Place the eggs, extra-virgin olive oil and 1 tablespoon water in the well. Mix the egg mixture with a fork and slowly incorporate the flour until it becomes a ball of dough. The dough should be tacky, but not wet. Turn the dough out onto a floured work surface and knead the dough until it is smooth and elastic, about 5 minutes. Cover the dough with plastic wrap and allow it to rest at room temperature for 1 hour. Roll out the dough into thin sheets using a pasta machine. Cut the pasta into desired shapes or cut into sheets for ravioli.
