Egg pasta

Ingredients

• 1 ½ cups, plus 3 tablespoons, flour, approximately
• 2 large eggs ( 1/2 cup liquid)
• 2 teaspoons milk
• Salt to taste, if desired

• Nutritional Information

  • Nutritional analysis per serving (2 servings)

    474 calories; 6 grams fat; 2 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 81 grams carbohydrates; 2 grams dietary fiber; 0 grams sugars; 18 grams protein; 226 milligrams cholesterol; 90 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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3/4 pound

Preparation

1. If you wish to make this dough in the traditional fashion, put the flour on a flat kneading surface and make a well in the center. Add the eggs, stirring with the fingers to incorporate the flour. As you work, add the milk and salt. If necessary, as you knead add a little more flour to make a firm, fairly elastic dough. This procedure can be greatly facilitated if you use a food processor.
2. If the food processor is used, put the flour in the container, and add the eggs, milk and salt. Blend until the dough draws away from the sides of the container. If necessary, you may add a little more flour.
3. Shape the dough into a ball and wrap it in plastic wrap or wax paper. Refrigerate 30 minutes or longer.