Low Fat Pasta Recipes

Ingredients:

2 1/2 cups all-purpose white flour, (up to 2)
1 tsp salt
1/4 tsp freshly ground black pepper
2 large eggs
1 large egg white
3 tbsp grainy mustard -such as pommery

Instructions:

1. In a food processor, combine 2 cups of the flour, salt and pepper. Add
whole eggs, egg white and mustard and pulse until the mixture resembles
coarse meal. Add enough of the remaining 1/2 cup of flour to make a dough
that feels firm but pliable when pressed together. Transfer the dough to a
floured work surface. Divide and press into 2 disks; cover with plastic
wrap.

2. Using a pasta machine, roll each ball into a sheet of pasta slightly
thinner than a dime. (Alternatively, with a rolling pin, roll out the dough
on a lightly floured surface.) With a large knife, cut the pasta sheets
into ribbons about 3/4 inch wide and 8 inches long. Set aside in a single
layer on the counter, covered with clean kitchen towels, until ready to
cook. (Pasta that is not being cooked within an hour may be spread on a
baking sheet and frozen, then stored in a plastic bag in the Freezer for up
to 2 months.)

3. Bring a large pot of salted water to a boil. Add the pasta and cook
until al dente, 3 to 4 minutes. Drain well and serve with Slow-Braised
Chicken & Mushroom Ragú Makes about 1 pound fresh pasta, for 4 servings.

300 calories per serving: 11 grams protein, 3 grams fat (0.9 gram saturated
fat), 54 grams carbohydrate; 605 mg sodium; 107 mg cholesterol; 2 grams
fiber.

Busted by: Gail Shermeyer <4paws@netrax.net>



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Preparation Time: 0:00

Servings: 4