HANDS-ON TIME 15 minutes
TOTAL TIME 35 minutes
MAKES 1 batch
INGREDIENTS
2 cups all-purpose flour (approx)
3 eggs
¼ tsp salt
DIRECTIONS
Mound flour on work surface; make well in centre. Add eggs to well; sprinkle with salt.
Using fork, beat eggs. Starting at inside edge and working around well, gradually stir flour into egg mixture until soft dough forms. Sift flour remaining on work surface, discarding bits of dough; set aside.
On lightly floured work surface, knead dough, dusting with some of the remaining flour, until smooth, elastic and no longer sticky, about 10 minutes. Wrap in plastic wrap; let rest for 20 minutes.
Cut dough into thirds; roll or press each into 5-inch (12 cm) wide sheet. Dust with reserved flour. Cover with damp tea towel to prevent drying out.
NUTRITIONAL INFORMATION, PER BATCH: about 1,048 cal, 46 g pro, 21 g total fat (6 g sat. fat), 162 g carb, 6 g fibre, 578 mg chol, 772 mg sodium, 401 mg potassium. % RDI: 9% calcium, 93% iron, 30% vit A, 189% folate.
