INGREDIENTS

INSTRUCTIONS

*NOTE:  The original recipe called for using the nutmeg...I omitted it and
used basil.
**NOTE:  The directions said to add more flour as needed.  The dough will
not extrude if it doesn't have enough flour and the potatoes kept absorbing
flour so we kept adding and adding to a total of 2 additional cups.
Put potatoes, pepper, salt, basil and flour in mixing bin and mix for one
minute.  Slowly add butter.
Add additional flour 1 T at a time to keep the dough extruding.  Cut into 1
inch pieces.
Because this is a thicker pasta (dumplings), it will take longer to cook.
Cook i n6 qts of boiling water.  Test for firmness (about 5 minutes).
Using instant potatoes: 1 Cup flour 1 Cup Instant Mashed potatoes 1 Tbsp
salt 1 Egg 2 Tbsp melted butter or oil
Mix dry ingredients in machine.  Add egg, butter and hot water or hot milk
to fill batch line to dry ingredients.  May need to add more hot liquid 1
tsp at a time depending on humidity.
If necessary, return the first few inches extruded back into the mixing bin
until  the pasta is coing our fairly smooth.
It turned out quite good especially with the addition of the basil.
Entered into MasterCook and tested for you by Reggie Dwork
<reggie@reggie.com>
Posted to Digest eat-lf.v096.n137
Date: Wed, 28 Aug 1996 22:58:56 -0700
From: Reggie Dwork <reggie@reggie.com>
NOTES : Cal  466.2
Fat  6.7g
Carbs  87.8g
Fiber  1.5g
Protein  12.5g
Sodium  619mg
CFF  13.1%

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