|Whole wheat pastry flour||4 Cup (64 tbs)|
|Sea salt||2 Teaspoon|
|Unrefined olive oil||4 Tablespoon|
|Cold water||1⁄3 Cup (5.33 tbs)|
|Arrowroot powder||1 Tablespoon|
Mix the flour and salt in a large bowl.
Make a large depression in the center of the flour mixture.
Mix the eggs, oil, and water.
Pour into the center of the flour.
Work flour into the liquids by hand to make a stiff dough.
Place dough on unfloured board.
Knead 10 minutes.
Wrap the dough.
Let rest at room temperature 1 hour.
Sprinkle the board with arrowroot powder.
Roll 1/4 of the dough out into a very thin rectangle.
Gently fold the rectangle in half lengthwise.
Fold in half again.
Repeat with the rest of the dough.
Cut the folded strips of dough crosswise into 1/4 inch wide pieces.
Unwind the strips.
Lay them out on clean towels to dry.
Cook after drying an hour or dry several hours longer and store, in closed containers, in the freezer.
Serving size: Complete recipe
Calories 1786 Calories from Fat 753
% Daily Value*
Total Fat 84 g129.7%
Saturated Fat 14.5 g72.4%
Trans Fat 0 g
Cholesterol 845.9 mg282%
Sodium 3360.5 mg140%
Total Carbohydrates 204 g68.1%
Dietary Fiber 35.1 g140.5%
Sugars 1.5 g
Protein 52 g104%
Vitamin A 19.5% Vitamin C 0.48%
Calcium 28.4% Iron 72.6%
*Based on a 2000 Calorie diet