| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| German | Pasta | 1 | Servings | |
INGREDIENTS
| 1 | c | Durum semolina |
| 1/8 | ts | Dry mustard |
| OR | ||
| 1/8 | ts | Ground nutmeg |
| 1/3 | c | Asparagus puree |
| 2 | tb | To 3 water, if and as |
| Needed | ||
| 1 1/4 | c | Durum semolina |
| 1/8 | ts | Dry mustard |
| OR | ||
| 1/8 | ts | Nutmeg |
| 1/3 | c | Asparagus puree |
| 2 | tb | Water, if and as needed |
INSTRUCTIONS
HAND EXTRUDER Fresh or canned asparagus ma be used for the puree. Knead longer than usual. This seems to dry better dusted with flour and laid flat. Per 1 cup Serving: 217calories 8.6 g protein 42.8 g carbohydrate 1.3 g fat 12.9 mg sodium The Pasta Machine Cookbook Donna Rathmell German ISBN: 1-55867-081-5 Entered by Carolyn Shaw 4-95. Collected from the International Cooking Echoes May 1995 Posted to FOODWINE Digest by Abbott <[email protected]> on Nov 24, 1997
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