Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 1/2 cup canned whole kernel corn -- well drained

  3. or 1/2 cup frozen whole kernel corn -- thawed and drained

  4. 2 large eggs

  5. 1 tablespoon corn -- olive or vegetable

  6. -- oil

  7. 1 teaspoon salt

  8. 2 cups all-purpose flour

  9. 1/2 cup yellow cornmeal

Instructions Jump to Ingredients ↑

  1. Place corn, eggs, oil and salt in food processor or blender. Cover and process until smooth. Continue as directed for hand mixing or food processor. Roll, cut and cook.

  2. Hand Mixing: Place corn mixture in large bowl. Add flour. Mix thoroughly with fork until dough forms. (If dough is too dry, mix in enough water to make dough easy to handle. If dough is too sticky, gradually add flour when kneading.) Knead on lightly floured surface for 5 to 10 minutes, or until smooth and elastic. Cover with plastic wrap or aluminum foil. Let stand for 15 minutes.

  3. Food Processor Mixing: Add flour and cornmeal to corn mixture in food processor. Cover and process for about 10 seconds or until dough leaves side of bowl and can be pressed together with fingers. Remove dough from bowl and press into a ball. Cover dough with plastic wrap or aluminum foil. Let stand for 10 minutes.

  4. Prepare: Roll out the pasta dough to prepare for desired style of pasta.


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