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resemble a smooth ball, it will only just come together in large chunks with
some possible smaller bits to knead in by hand . Should any flour or loose
dry bits be left behind at the bottom of the bowl, leave them there and do
not incorporate into final dough .
3 . Transfer dough to a lightly floured surface and knead all dough together into
a ball by hand until smooth and springs back to the touch, about 2 minutes .
4 . Wrap in plastic wrap and let rest at room temperature for at least 20
minutes before using . Pasta dough should be used within a day or two after
it is made . It can also be frozen for up to 3 months .
Food Processor Instructions
1 . Put the flours in the work bowl of a Cuisinart® food processor fitted with the
metal chopping blade . Pulse to sift .
2 . With the machine running, add the eggs through the small feed tube, one at
a time . Continue to process until a dough ball forms . Allow the dough ball to
knead for about 45 seconds to one minute . Should dough be too sticky add
“00” flour 1 tablespoon at a time until ball is smooth and firm . When done,
the dough should spring back when touched .
3 . Wrap with plastic and let rest at room temperature for at least 20 minutes .
Pasta dough should be used within a day or two after it is made . It can also
be frozen for up to 3 months .
Nutritional information per serving (based on 4 servings):
Calories 155 (1% from fat) • carb. 32g • pro. 6g • fat 0g • sat. fat 0g
chol. 0mg • sod. 28mg • calc. 1mg • fiber 1g
