INGREDIENTS

INSTRUCTIONS

Sift flours and salt together into a large mixing bowl or food
processor. Add the eggs and oil, and work together until you have a
moderately sticky lump (if working by hand) or a grainy mixture (if
working with a food processor).  Add 2 T. water, and work the dough
until you have a fairly firm lump.  Add a little more water or flour
as needed to get a good-feeling texture. If working by hand, don't  try
to reincorporate the flakes that fall off the main lump.  Knead  the
dough gently for 5 minutes, wrap in a damp dish towel, and let it  rest
30 minutes to an hour. Divide the dough into 8 parts and roll  out very
thin with a rolling pin or pasta roller.  It will thicken  and shrink a
bit after the rolling, so roll a little thinner than you  want it to
end up. Makes 24 lasagna noodles, or enough  spaghetti/fettucine for 8.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/breads1.zip

A Message from our Provider:

“A lot of kneeling will keep you in good standing.”

Nutrition (calculated from recipe ingredients)
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Calories: 85
Calories From Fat: 22
Total Fat: 2.5g
Cholesterol: 46.5mg
Sodium: 308.9mg
Potassium: 34.1mg
Carbohydrates: 12g
Fiber: <1g
Sugar: <1g
Protein: 3.2g