| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Italian | Pasta, Italian | 4 | Servings |
INGREDIENTS
| 1/2 | lb | Beet; stems removed |
| 1 | tb | Apple cider vinegar |
| 1 | Egg | |
| 1 | ts | Olive oil |
| 2 | c | Semolina |
INSTRUCTIONS
PLACE BEETS ONTO A BAKING SHEET BAKE @ 375 DEGREES FOR 90 MINUTES, UNTIL TENDER REMOVE AND DISCARD SKINS COMBINE BEETS AND VINEGAR IN A FOOD PROCESSOR PROCESS TO A SMOOTH PUREE COMBINE FLOUR, BEETS, AND EGG IN A FOOD PROCESSOR WITH MACHINE RUNNING, ADD OIL, AND PROCESS UNTIL MIXTURE FORMS A BALL KNEAD UNTIL PASTA IS GLOVE-LEATHER SOFT ROLLOUT TO DESIRED THICKNESS CUT INTO STRIPS OR SHAPES COOK IN BOILING-SALTED WATER FOR 2-3 MINUTES, UNTIL BARELY TENDER DRAIN WELL SERVE HOT, GARNISHED AS DESIRED Posted to MC-Recipe Digest V1 #171 Date: Sun, 28 Jul 1996 19:42:30 -0400 From: TheCookie@aol.com
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“A man who is eating or lying with his wife or preparing to go to sleep in humility, thankfulness and temperance, is, by Christian standards, in an infinitely higher state than one who is listening to Bach or reading Plato in a state of pride. #C.S. Lewis”