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Mustard Pappardelle


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

1. 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.

2. 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.)

3. 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 Ragú Makes about 1 pound fresh pasta, for 4 servings.

300 calories per serving: 11 grams protein, 3 grams fat (0.9 gram saturated fat), 54 grams carbohydrate; 605 mg sodium; 107 mg cholesterol; 2 grams fiber.

Busted by: Gail Shermeyer <>

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Contributor: Eating Well, October 1996

Yield: 4 servings

Preparation Time: 0:00

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