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9
resemble a smooth ball, it will only just come together in large chunks with
some possible smaller bits to knead in by hand. Should any flour or loose
dry bits be left behind at the bottom of the bowl, leave them there and do
not incorporate into final dough.
3. Transfer dough to a lightly floured surface and knead all dough together into
a ball by hand until smooth and springs back to the touch, about 2 minutes.
4. Wrap in plastic wrap and let rest at room temperature for at least 20
minutes before using. Pasta dough should be used within a day or two after
it is made. It can also be frozen for up to 3 months.
Food Processor Instructions
1. Put the flours in the work bowl of a Cuisinart® food processor fitted with the
metal chopping blade. Pulse to sift.
2. With the machine running, add the eggs through the small feed tube, one at
a time. Continue to process until a dough ball forms. Allow the dough ball to
knead for about 45 seconds to one minute. Should dough be too sticky add
“00” flour 1 tablespoon at a time until ball is smooth and firm. When done,
the dough should spring back when touched.
3. Wrap with plastic and let rest at room temperature for at least 20 minutes.
Pasta dough should be used within a day or two after it is made. It can also
be frozen for up to 3 months.
Nutritional information per serving (based on 4 servings):
Calories 155 (1% from fat) • carb. 32g • pro. 6g • fat 0g • sat. fat 0g
chol. 0mg • sod. 28mg • calc. 1mg • fiber 1g
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