| 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
A Message from our Provider:
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