Name: Emo's Pasta
Ingredients: 1 lb Semolina; 4 Whole eggs; 1 Egg yolk; 1 tb Water; - if needed; Spinach pasta; 1 lb Semolina; 2 Whole eggs; 1 Egg yolk; 4 oz Raw spinach puree; 1 tb Water; - if needed; 1 lb Semolina; 3 Egg yolk; 6 tb Tomato paste; 1 tb Water; - if needed; 1 lb Semolina; 3 Whole eggs; 1 Egg yolk; 2 oz Saffron essence; - made; With 1 tbsp saffron and 1 c; Water reduced down to; 2 oz In volume and chilled; 1 lb Semolina; 3 Whole eggs; 1 Egg yolk; 2 oz Squid ink; 1 tb Water; - if needed

What’s my goal for my kids? Is it just to keep them off drugs, get good grades and come out to church with the family? That might make for training a good American, but not necessarily for training a good Christian. I want my children to see their role as a Christian is not only preventing themselves from being stained by the world (here is where many Christian parents stop), but also empowered by the Holy Spirit to be used as an agent to transform the world. It’s helping them to understand, modeling it for them and giving them opportunities to be ambassadors for Christ.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Eggs		Pasta	4	servings

INGREDIENTS

1	lb	Semolina
4		Whole eggs
1		Egg yolk
1	tb	Water; – if needed
		Spinach pasta
1	lb	Semolina
2		Whole eggs
1		Egg yolk
4	oz	Raw spinach puree
1	tb	Water; – if needed
1	lb	Semolina
3		Egg yolk
6	tb	Tomato paste
1	tb	Water; – if needed
1	lb	Semolina
3		Whole eggs
1		Egg yolk
2	oz	Saffron essence; – made
		With 1 tbsp saffron and 1 c
		Water reduced down to
2	oz	In volume and chilled
1	lb	Semolina
3		Whole eggs
1		Egg yolk
2	oz	Squid ink
1	tb	Water; – if needed

INSTRUCTIONS

EGG PASTA
TOMATO PASTA
SAFFRON PASTA
BLACK PASTA
Place all ingredients in a food processor and run until semolina is mealy;
it should hold together when squeezed in the palm of the hand and not
crumble when broken in two pieces; squeeze semolina into tennis ball size
portions and wrap in plastic wrap; let rest 15 minutes; flatten each ball
as it is worked and run through the largest opening of the pasta machine;
fold in thirds and run through pasta machine again, turning 90F; continue
this kneading process until dough is smooth and is slightly lighter than
the ball when started; reduce the machine rollers one setting and run pasta
through one time; reduce another set- ting and repeat till pasta is desired
thickness, keeping pasta dusted as needed so it doesn't stick to the
rollers; cut into 15 to 18 inch pieces and cut into strands; cover if using
soon or put in freezer on shallow pans sprinkled with corn meal; when
frozen, transfer to ziplock bags.
Note: Do not add semolina during kneading process unless pasta is too wet!
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