Homemade pasta
Composition / ingredients
3
Servings:
Cooking method
We collect flour in the hill. In the middle we make a recess. In the recess, break the eggs (for every 100 grams of flour - 1 egg)
Slowly stir the eggs with a fork, grabbing the flour from the edges. When the dough thickens, we knead it by hand, roll it into a ball, close it in a plastic bag and leave it to rest for 30 minutes.
We divide the finished dough into three parts and roll out each one as thinly as possible. Let it dry for 10-15 minutes. Twist the paste into a roll and cut into strips of 5-7 mm.
At this time, boil the water and cook the pasta until ready)
Caloric content of the products possible in the composition of the dish
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour, universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Chicken egg - 80 kcal/100g
