Per 1 ounce (28.35 g): Calories, 90; Protein, 4 g; Fat, 2 g (20% cal.); Cholesterol, 45 mg; Carbohydrates, 14 g; Fiber, 0 g; Sodium, 20 mg.
Fettuccine or Tagliatelle: Roll dough thin and cut with wide cutting rollers.
Taglierini: Roll dough thin and cut with narrow cutting rollers.
Pappardelle: Cut by hand, using a fluted cutting wheel, into long noodles about
Tonnarelli: Roll dough to the same thickness as the width of the narrow cutting roller. Cut with the narrow cutting rollers. The result is like square spaghetti.
Bow ties: Cut into rectangles about
Lasagne: Cut by hand into broad strips about
Other colored vegetables, in small quantities, cooked until tender and puréed or chopped fine, can be substituted for spinach to color pasta. For example, experiment with beets, red bell peppers, and carrots.
Roll out regular egg pasta as in step 6. When the sheets of pasta are almost as thin as desired, Sprinkle one sheet of dough with coarsely chopped fresh herbs. Top with a second sheet to enclose the herbs and continue to roll to desired thinness.
Substitute whole wheat flour for half of the white flour.
In place of the
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