0
(0)
CATEGORY CUISINE TAG YIELD
Eggs 2 To 3

INGREDIENTS

1 c Freshly milled spelt
3 Egg whites
2 qt Water
1/2 ts Salt
Herbs if desired (such as rosemary, thyme, and oregano)

INSTRUCTIONS

by Gene Spiller
Choose freshly ground spelt flour or make this from freshly ground durum
wheat flour. If the amounts are doubled, work with half the dough at a time
to shape the pasta.
Mound the flour into a pile on a large pastry board, making a well in the
center. Lightly whip the egg whites and pour into the well. Working from
the center, gradually combine flour and egg whites with your hands until a
fairly stiff dough is formed. Form the dough into a ball and allow to rest
in a covered bowl about 20 to 40 minutes. This allows the flour to absorb
the moisture fully. Roll the dough out into a rectangle on a lightly
floured board. Turn dough several times while rolling as thinly as possible
without tearing. Use a wheel-style cutter to cut strips of pasta.
Meanwhile, bring water and salt to a rolling boil in a large pot. Add fresh
herbs to boiling water if desired. Add pasta; stir gently to separate pasta
strands. Boil, uncovered, for 10 to 12 minutes. Strain and remove herb
stems. Top with Fresh Tomato-Basil Pasta Sauce, or other sauces as desired.
Posted to MC-Recipe Digest V1 #829 by "Bob Lenning, Jr."
<lenningrl@orion.branch-co.lib.mi.us> on Oct 06, 1997

A Message from our Provider:

“Every good thing you have ever enjoyed comes from God”

How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?