Weight Watchers® Points per serving: ?
2 cups plus 3 tablespoons flour
1 tsp salt
1 tbsp water
Combine the flour and salt.
Sift onto a smooth surface. Make a well in the center of the flour mixture.
Into the well, add one of the eggs.
Draw part of the lour into the egg using the fingertips of one hand. Add an egg, draw in more flour.
Add the last egg, and work in the remaining flour to form a dough.
Add the tablespoon of water into the dough and mix well.
Form the dough into a ball. Knead dough 10 minutes on a floured surface. Shape the dough into a ball and place in an air tight plastic bag. Let rest 1 hour. Cut the dough into 4 equal pieces, and return 3 pieces to the bag. Pat the remaining dough into a 4" square and dust with flour. Roll to paper thinness and transparency, turning over occasionally and sutng with flour to prevent sitcking. Repeat procedure with remaining three balls. Roll dough loosely, jellyroll fashion, starting at the narrow end and cut into 1/8 to 1/4 inch strips. Unroll the dough onto dry towel. Let stand, uncovered, 30 minutes to dry.
To Cook: Drop pasta into boiling salted water and cook 2-3 minutes. Drain and toss lightly with butter. Serve immediately, either plain or with a favorite sauce.
Source: Kitchen Khemistry by Norma Bowen, February 1988