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Low Fat Mustard Pappardelle Recipe
Ingredients
2 1/2 cups all-purpose white flour (up to 2)
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 large eggs
1 large egg white
3 tablespoons grainy mustard, such as pommery
Method
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.
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.
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 Ragu Makes about 1 pound fresh pasta, for 4 servings.
Calories per serving: 11 grams protein, 3 grams fat 0 gram saturated fat, 54 grams carbohydrate; 605 mg sodium; 107 mg cholesterol; 2 grams fiber
