Fresh Pasta (By Michael Romano)
62 mins (prep 60, cooking 2)
4 ingredients
2 servings
I finally plucked up the courage to make my own pasta and I couldn't believe how easy it is. I have made it three times in 10 days and it gets quicker and easier every time. This is a summary of Michael Romano's instructions from The Cook's Book edited by Jill Norman. The book has photos for every stage in the process but these are the basics. I add it to Recipezaar so that I can print it off and use it as a reminder (the book is a huge hardback and the pasta photo-story goes on for 6 pages!). This method is with a pasta machine but the book includes hand-rolling instructions as well. I use semolina flour not the flour suggested by Romano - simply because when I went to the deli and asked for pasta flour that is what I was handed! Please note the preparation time includes waiting time which gives plenty of time to make the sauce!

Categories:  5-ingredients-or-less , for-1-or-2 , easy , number-of-servings , inexpensive , healthy , equipment , <-4-hours , vegetarian , time-to-make ,
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Serving Size (84.0 g)
Servings 2
Amount per Serving
Calories 280.5 Calories from Fat 18.54
% Daily Value *
Total Fat 2.06g 6.35%
Saturated Fat 0.35g 3.55%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 583.02mg 48.58%
Total Carbohydrate 59.38g 39.58%
Dietary Fiber 8.83 g 70.62%
Sugars 0.34 g %
Protein 10.9g 43.59%
Vitamin A 7.43IU% Vitamin C 0.0mg%
Calcium 28.41mg% Iron 2.97mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4