Estimated Nutrition (whole recipe, rough)
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pasta | 1 cup cooked (140g) | 220 |
| Egg | 1 large egg (50g) | 78 |
| Tomato | 1 medium (123g) | 22 |
| Spinach | 1 cup raw (30g) | 7 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/2 lb. of flour
- 2 eggs
- Some extra flour to sprinkle on the working surface
- For Herb Pasta
- Parsley very finely chopped (better if done in the food processor)
- For Green Pasta
- Spinach very finely chopped (better if done in the food processor)
- For Red Pasta
- 1/4 cup of tomato paste
Directions
Sift the flour before starting. Pile up the flour in the center of the working surface, make a hole in the center and add the egg. Mix in the flour and the egg, add a few drops of water if necessary.
If you are going to make colored pasta: Add the ingredients now. You might have to add a little flour to neutralize the humidity of the other ingredients. Continue as directed below.
Kneed the dough until it is very smooth, roll the pasta to the desired thickness. Cover with flour on both sides to keep it from sticking to the working surface. Cut the pasta according to the dish you will prepare. Hang it on the back of a chair covered with a clean towel. If you are going to make ravioli or another filled pasta, fill and cut now, cooking immediately. You should cook the pasta the same day, the sooner the better.
Cook using your favorite recipe, keep in mind that it cooks much faster than dry pasta.
Category:Dominican Recipes
Category:Dominican Appetizers