Ribbon Pasta Recipe

Name: Ribbon Pasta
Prep time: 30 min
Cook time: 6 min
Total time: 36 min
Yield: serving size: 8 servings (3/4 cup/ 175ml) each
Ingredients: 5 eggs; 3 cups Robin Hood® Nutri Flour BlendTM Tastes Like White; 2 tsp salt; 1 tbsp Crisco® Canola Oil; 2 tsp salt and water for boiling

Ingredients

5 eggs
3 cups Robin Hood® Nutri Flour BlendTM Tastes Like White
2 tsp salt
1 tbsp Crisco® Canola Oil
2 tsp salt and water for boiling

	PREP TIME 30m	COOK TIME 6m	TOTAL TIME 36m
YIELD serving size: 8 servings (3/4 cup/ 175ml) each

Instructions

Place all ingredients in food processor. Mix using on off pulses until dough begins to come together. Dough will look grainy and dry. Remove to lightly floured counter and knead until silky, about 30 seconds. Divide dough into 8 portions, cover with plastic wrap and let rest at room temperature at least 1 hour or in fridge overnight.
Fill large pot ¾ full with water. Add salt and bring to a boil over high heat.
Place 1 dough ball on lightly floured board. With rolling pin, roll into 12” x 2.5”x 1/16” thick (30cm x 6 cm x 0.4cm thick) rectangle. Using pizza cutter or knife, cut dough lengthwise into ¼” wide (0.5cm) strips. Place pasta strips on lightly floured board and cover loosely with waxed paper. Repeat with remaining dough balls.
Drop pasta into boiling water, and stir to ensure that pieces don’t stick together. Bring back to the boil and boil for 5 to 6 minutes or until pasta is cooked through, yet slightly chewy. Remove to a colander and let drain. Do not rinse pasta. Toss with your favourite sauce and serve immediately.

Dinner