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CATEGORY CUISINE TAG YIELD
Eggs Ckright3 1 Servings

INGREDIENTS

1/4 c Dry white wine
1/4 c Water
1 t Crumbled saffron threads
2 1/4 c Unbleached all-purpose flour
or 2 1/4 cups durum
semolina flour
2 Eggs
Water, as needed

INSTRUCTIONS

In a small saucepan, combine the wine, water, and saffron. Bring to a
boil. Remove from the heat and let cool. Add the mixture to the eggs
as they are incorporated into the flour mixture. Proceed as follows.
Food processor method: Place the flour in the bowl of the food
processor. With the motor running, add the eggs, one at a time.
Continue processing for 10 seconds after the last egg has been added.
Add drops of water if the dough seems too dry. Turn out onto a
lightly-floured work surface and knead for 6 to 8 minutes or until  the
dough is smooth and satiny and springs back when pressed with a
finger.  Hand-mix method: place the flour in a mound on a clean work
surface.  Form a well in the center and break the eggs into the well.
Mix the  eggs with a fork. Pulling from the sides of the well,
gradually  incorporate the flour into the eggs. Continue to mix until
the dough  forms a ball, adding drops of water as necessary. Begin
kneading the  dough, pushing the dough with the heel of your hand.
Knead until soft  and satiny. Most important, the dough should spring
back when poked  with your finger. This will take 10 to 15 minutes of
continuous  kneading.  Divide the dough into 4 pieces, wrap in plastic
wrap, and refrigerate  for at least 45 minutes. The dough may also be
frozen at this point,  thaw in the refrigerator before proceeding. Roll
out by hand or with  a hand-cranked pasta machine, according to the
manufacturer's  directions. This recipe yields approximately 1 pound of
fresh pasta,  serving 4.  Recipe Source: COOKING RIGHT with John Ash
From the TV FOOD NETWORK -  (Show # CR-9679 broadcast 12-08-1996)
Downloaded from their Web-Site -  http://www.foodtv.com  Formatted for
MasterCook by MR MAD, aka Joe Comiskey -  jpmd44a@prodigy.com
12-10-1996  Recipe by: John Ash  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1217
Calories From Fat: 109
Total Fat: 12.3g
Cholesterol: 372mg
Sodium: 153.8mg
Potassium: 493.6mg
Carbohydrates: 217.3g
Fiber: 7.6g
Sugar: 1.7g
Protein: 41.7g


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