Name: Egg Pasta
Ingredients: 4 c Eagle Mills Semolina for Pasta or Pasta Flour; 1 ts Salt; 2 tb Oil; 4 lg Eggs; Water to bring liquid to 1 cup

Men are afraid to have good thoughts of God. They think it is a boldness to eye God as good, gracious, tender, kind, loving. I speak of saints. They can judge Him hard, austere, severe, almost implacable, and fierce (the very worst affections of the very worst of men, and most hated by God). Is not this soul-deceit from Satan? Was it not his design from the beginning to inject such thoughts of God? Assure yourself, then, there is nothing more acceptable to the Father than for us to keep up our hearts unto Him as the eternal fountain of all that rich grace which flows out to sinners in the blood of Jesus.

John Owen

CATEGORY	CUISINE	TAG	YIELD
Eggs		Pasta machi	1	Servings

INGREDIENTS

4	c	Eagle Mills Semolina for Pasta or Pasta Flour
1	ts	Salt
2	tb	Oil
4	lg	Eggs
		Water to bring liquid to 1 cup

INSTRUCTIONS

1.) Place dry ingredients into the mixing bowl of your pasta maker; add
oil.
2.) Break eggs into a liquid measuring cup. Add water to the one cup line,
if needed. Using a fork, beat eggs (and water, if needed) until eggs are
broken up.
3.) Add liquid ingredients through the feed tube in a very slow, but
steady, stream.
4.) At this point, refer to your pasta machine's manual to achieve optimum
dough development and for instructions on how to extrude the dough.
Recipe by: www.eaglemills.com
Posted to MC-Recipe Digest V1 #772 by Diana Stephens
<[email protected]> on Sep 5, 1997

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