Egg Fettuccini

Yield: 4 (2.25-oz.) servings

Ingredients

All-purpose flour

Dried egg yolk

Water

Vegetable or light olive oil

Total approximate weight

4 Lb. Using a 3-speed mixer at first speed, mix with flat beater for 30 seconds.

8 Oz. Adjust mixer speed to second speed.

36 Oz. Gradually add. Mix 1 minute. Exchange dough hook for flat beater; knead 2 minutes.

2 Oz.

6 Lb. 14 Oz.

Instructions

Remove mixture from bowl; divide. Hand knead 1 minute each; cover with plastic wrap. Let dough rest 15 minutes. Extrude dough in 8-12 oz. batches through pasta machine as directed. Allow pasta to dry on racks or wax/baking paper for 5 minutes. Cook in salted boiling water until tender, 2-4 minutes.

Room 1310, Olympia Plaza,

243-255 King’s Road,

North Point, Hong Kong

Tel: 852-2890-2908

Fax: 852-2895-5546

E-mail: hkoffice@usapeec.com.hk

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