| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs |
American |
Pasta |
4 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Ground hazelnuts (filberts) |
| 5 |
c |
All purpose flour |
| 4 |
tb |
Water |
| 2 |
ts |
Salt |
| 2 |
tb |
Oil |
| 4 |
lg |
Eggs |
INSTRUCTIONS
Combine hazelnuts & flour in mixing bowl. In a separate bowl, mix water,
salt, oil, & eggs together. Knead egg mixture into hazelnut & flour
mixture. Continue to knead until dough forms ball. Remove dough from bowl &
knead by hand until soft. Cover dough & allow to relax for 1 hr. under
refrigeration. Roll and cut dough into desired pasta shape. Cut pasta may
be tossed w/ cornmeal & held under refrigeration for 2 days. Before
cooking, gently toss pasta to remove excess cornmeal.
THE TRELLIS
DUKE OF GLOUCESTER ST.;WM'SBURG
TO USE W/SAUTEED URBANNA DUCK
From the <Micro Cookbook Collection of American recipes>, downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.
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