I doubt, indeed, whether we have any warrant for saying that a man can possibly be converted without being consecrated to God!... If he was not consecrated to God in the very day that he was converted and born again, I do not know what conversion means. Are not men in danger of undervaluing and underrating the immense blessedness of conversion? Are they not, when they urge on believers the “higher life” as a second conversion, underrating the length, and breadth, and depth, and height, of that great first chapter which Scripture calls the new birth, the new creation, the spiritual resurrection? I may be mistaken. But I have sometimes thought, while reading the strong language used by many about “consecration,” in the last few years, that those who use it must have had preciously a singularly low and inadequate view of “conversion,” if indeed they knew anything about conversion at all. In short, I have almost suspected that when they were consecrated, they were in reality converted for the first time.

J.C. Ryle

CATEGORY	CUISINE	TAG	YIELD
Eggs			1	Servings

INGREDIENTS

3	c	Durum semolina
1	ts	Salt
2		Eggs; (up to 3)
1	tb	Olive oil
		Salt and pepper; to taste

INSTRUCTIONS

EMERIL LIVE SHOW #EMIB13, FOOD OF EMILIA ROMAGNA, ITALY
Mix the semolina and salt together. On a large work surface, form a mound
with the semolina and create a "well" in the center of the mound. In a
small bowl, beat the eggs and oil together until smooth. Pour this mixture
into the well. Working from the inside of the well out, gradually work the
semolina into the eggs, until all the flour is worked in. Wrap with plastic
and allow to rest for 30 to 40 minutes. Remove from the refrigerator and
temper for 5 minutes. Flour a surface and turn the dough out onto it. Roll
out the dough to 1/2-inch thick. Cut the dough out into thirds. Using a
pasta machine, wide cutters, carefully work one piece of the pasta dough
through the pasta machine. Lightly toss the cut pasta in flour to prevent
from sticking. Pass the remaining pieces of pasta through the machine.
Bring a pot of salt water to a boil. Add the pasta and cook for about 3 to
4 minutes or until the pasta is tender. Drain and toss the pasta with olive
oil, salt and pepper. Serve warm.
Yield: 1 pound of pasta/4 servings
Posted to recipelu-digest by molony <molony@scsn.net> on Feb 27, 1998

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