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

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.

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