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 <labbott@MHO.NET> on Nov 24, 1997

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