| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | 1 | Servings | ||
INGREDIENTS
| 2 | c | Semolina flour |
| 1 | ts | Salt |
| 1 | tb | Olive oil |
| 2 | lg | Eggs |
| 2 | tb | Water; (up to 3) |
INSTRUCTIONS
Mix ingredients in a heavy-duty mixer or food processor. Wrap the dough in plastic wrap and allow to rest for at least 20 minutes before rolling and cutting. The dough may seem to be dry and tend to crumble at first, but after a few passes through the machine it will come together. *Pasta made with semolina flour is perfect for lasagne and cannelloni. The texture is firmer than pasta made only from all purpose flour. This pasta works best when mixed in a heavy duty mixer or food processor, and then rolled out in a roller machine. Typed and Busted by Carriej999@AOL.com 4/98 Recipe by: Quick and Easy Pasta Recipes Posted to TNT Recipes Digest by Carriej999 <Carriej999@aol.com> on Apr 28, 1998
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