| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Pasta | 1 | Lb | ||
INGREDIENTS
| 3 | c | Finely ground Semolina flour |
| 3/4 | c | Water |
| oz servings. |
INSTRUCTIONS
Following the instructions given in your owner's manual, prepare and set up the pasta machine with an extruder die to make the desired shape of pasta. All ingredients must be at room temperature. Add the dry ingredients to the pasta machine mixing bowl. Switch the pasta machine on. Slowly pour the liquid ingredients through the feed tube. Mix for approximately 3 minutes, or until the dough appears to be coming together in soft, pea-sized crumbs. Following the instructions given in your owner's manual, begin to extrude the dough. Cut off the first 2 to 3 inches extruded and discard. As the pasta begins to come out, gently move it away from the maching. Cut with a sharp paring knife or scissors at desired lengths. Place extruded pasta on a wire rack or on a clean kitchen cloth. Let sit for at least 30 minutes before cooking, or store for later use. Makes four Approximate nutritional analysis per serving without sauce: 451 Cal, 16g protein, 91g carbohydrates, 86g complex carbohydrates, 1g fat, 0mg cholesterol, 3 mg sodium, 233mg potassium. From the book ....The Ultimate Pasta Machine Cookbook by Tom Lacalamita, Simon & Schuster ISBN# 0-671-50102-X Shared by Sandy Gamble <scg@indirect.com> From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 0
Calories From Fat: 0
Total Fat: 0g
Cholesterol: 0mg
Sodium: 5.3mg
Potassium: 1.8mg
Carbohydrates: 0g
Fiber: 0g
Sugar: 0g
Protein: 0g