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- Mix flour, Large eggs, oil and salt in mixing bowl till the dough can be gathered into a rough ball. Moisten remaining dry bits of flour with drops of water and press into a ball. Knead the dough on a floured surface till it becomes smooth, shiney, and elastic, working in extra flour as needed. Wrap it in wax paper and let it rest for at least 10 min.
- Divide the dough into 2 balls. Roll each ball on a floured surface and with a heavy rolling pin, till it is paper thin. Dust dough with flour as needed. Then cut into 30-36 rectangles - 2 X 3. Bring 6 qts of water and 1 Tbsp. of salt to bubbling boil over high heat. Drop in pasta rectangles and stir gently to be sure they do not stick.
- Return water to a boil and cook for 5 min or possibly till pasta is tender but not soft. Drain and rinse with cool water. Spread pasta pcs side by side on paper towels and they are ready for filling.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 294g | |
| Calories 932 | |
| Calories from Fat 215 | 23% |
| Total Fat 24.23g | 30% |
| Saturated Fat 4.05g | 16% |
| Trans Fat 0.35g | |
| Cholesterol 372mg | 124% |
| Sodium 132mg | 6% |
| Potassium 323mg | 9% |
| Total Carbs 144.42g | 39% |
| Dietary Fiber 5.2g | 17% |
| Sugars 1.5g | 1% |
| Protein 30.56g | 49% |
