Directions:
- Place both types of flour in a large mixing bowl and stir to mix well. Make a well in the center of the flour and add the water a little at a time, stirring with your hands until a dough is formed. You may need more or less water, depending on the humidity in your kitchen.
- Place the dough on a floured work surface and knead it like bread for 8 to 10 minutes, until smooth and elastic. Cover and let stand for 10 minutes at room temperature.
- Roll the dough into long dowels, about 3/4 inch thick. Cut into flat disks about 1/4 inch to 1/2 inch thick. With the palm of one hand, roll one disk out to form a 6 to 8-inch length piece of spaghetti. Set aside and cover with plenty of semolina while continuing with rest of dough.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 488.94 Kcal (2047 kJ) | ||
| Calories from fat | 16.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.81g | 3% | |
|---|---|---|---|
| Sodium | 2.43mg | 0% | |
| Potassium | 66.88mg | 1% | |
| Total Carbs | 101.92g | 34% | |
| Dietary Fiber | 5.42g | 22% | |
| Protein | 15.71g | 31% | |
| Iron | 0.6mg | 3% | |
| Calcium | 9.4mg | 1% | |
| Amount Per 100 g | |||
| Calories | 270.43 Kcal (1132 kJ) | ||
| Calories from fat | 9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1g | 3% | |
|---|---|---|---|
| Sodium | 1.35mg | 0% | |
| Potassium | 36.99mg | 1% | |
| Total Carbs | 56.37g | 34% | |
| Dietary Fiber | 3g | 22% | |
| Protein | 8.69g | 31% | |
| Iron | 0.3mg | 3% | |
| Calcium | 5.2mg | 1% | |
* 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.
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