Filomena's Pasta Fresca Recipe

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Filomena's Pasta Fresca
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Ingredients
2
Count
Nutrition
413
Calories
Total time
33
Minutes
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Ingredients:

  • 4 large eggs

Directions:

  1. Put the flour into the food processor and pulse five or six times.
  2. Add the eggs and pulse five or six times.
  3. Scrape the processor bowl and whiz the dough until it comes together. The dough should look crumbly and a little dry. Dry dough will work up faster and taste better with a wonderful texture. If dough won't hold it's shape after you squeeze it in your hand you can add a few drops of water until the consistency is good. On the other hand, you can add a few teaspoons of flour if the dough is too wet.
  4. Dump into a large zip lock baggie and press the dough together to form into a log.
  5. Refrigerate for 30 minutes to relax the gluten.
  6. Cut the log into eight slices and working with one piece at a time run each through your pasta kneader (setting #1) four or five times, folding over the ends each time to try to keep it somewhat square and uniform. The kneaded dough should be very smooth and luxurious feeling with no graininess or roughness. I will post pictures in a few days. Keep everything heavily floured.
  7. After you have all of your dough rolled on setting #1 proceed to roll the pieces to your desired thickness, starting on setting #2 and going up one or two settings at a time. I like them rolled to number 6 on my Kitchenaid Pasta attachement and number 7 on my Atlas Pasta maker. Keep the pasta floured to avoid sticking.
  8. Choose either fettucine (my fave) or spaghetti cutters and run the strips through the cutter making sure to keep them well floured and keep your work surface floured very well. Make sure the strands are all separated. In this case there is no such thing as too much flour.
  9. Let the pasta dry for a few minutes and separate into four servings.
  10. To eat right away, boil a large pot of water with a tablespoon of olive oil and two or three tablespoons of kosher salt. Check the pasta after one minute and continue checking until it is done to your liking. Most pastas are al dente in under three minutes. Drain, sauce and serve.
  11. TO STORE: Curl the pasta into little nests and freeze in small containers to avoid crushing and sticking together. Remember, you can't use too much flour.
  12. HINTS: 3/4 cups of flour and one large egg would equal one portion. Don't add salt to your dough to keep it very tender. Don't add oil to your dough or it will be more difficult to roll. Adding salt to the boiling water is important. To avoid boil-overs add the oil and salt to the water before you put the pot on the stove. Simple sauces are best with fresh pasta. I will post variations soon.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 412.75 Kcal (1728 kJ)
Calories from fat 53.44 Kcal
% Daily Value*
Total Fat 5.94g 9%
Cholesterol 186mg 62%
Sodium 72.88mg 3%
Potassium 169.31mg 4%
Total Carbs 71.75g 24%
Dietary Fiber 2.81g 11%
Protein 15.88g 32%
Iron 5.7mg 32%
Calcium 42.1mg 4%
Amount Per 100 g
Calories 287.13 Kcal (1202 kJ)
Calories from fat 37.17 Kcal
% Daily Value*
Total Fat 4.13g 9%
Cholesterol 129.39mg 62%
Sodium 50.7mg 3%
Potassium 117.78mg 4%
Total Carbs 49.91g 24%
Dietary Fiber 1.96g 11%
Protein 11.04g 32%
Iron 4mg 32%
Calcium 29.3mg 4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 8.2
    Points
  • 11
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • sugar free

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