|Flour||3 Cup (48 tbs)|
|Egg||3 , beaten|
|Egg yolk||1 , beaten|
|Butter||1⁄3 Cup (5.33 tbs)|
|Sweet hungarian paprika||2 Teaspoon|
In a bowl, sift the flour and salt, blend in the eggs and the egg yolk, working it until a stiff dough is formed.
Flour a pastry board and knead the dough for 5 minutes.
Cover with a bowl and let it rest for 15 minutes.
On the wide opening of a grater, grate the dough, then spread it out on a cloth or baking sheet and let it dry for 24 hours, stirring or turning occasionally.
In a frypan, melt the butter, stir in the paprika and over medium heat cook the pasta, stirring and turning until it has an evenly-hued golden color.
Cool well and store in airtight jars, or freeze until ready to use.
If you freeze (as with all frozen pastas) do not defrost before cooking in boiling salted water, but drop the pasta into the water while still frozen.
Serving size: Complete recipe
Calories 2165 Calories from Fat 735
% Daily Value*
Total Fat 83 g128.3%
Saturated Fat 45.2 g225.9%
Trans Fat 0 g
Cholesterol 980.8 mg326.9%
Sodium 2170.9 mg90.5%
Total Carbohydrates 288 g96%
Dietary Fiber 10.1 g40.6%
Sugars 2.3 g
Protein 61 g121.3%
Vitamin A 56.4% Vitamin C
Calcium 17.4% Iron 114.4%
*Based on a 2000 Calorie diet