CATEGORY |
CUISINE |
TAG |
YIELD |
Eggs, Dairy |
Aztec |
|
1 |
Servings |
INGREDIENTS
1 |
tb |
Fresh thyme leaves |
1 |
tb |
Fresh rosemary leaves |
1 |
ts |
Fresh sage |
1/4 |
c |
Water |
2 |
c |
Flour |
2 |
sm |
Eggs |
1/2 |
ts |
Salt |
1 |
tb |
Heavy cream |
INSTRUCTIONS
Chop herbs very fine. Bring water to a boil in a small saucepan; add herbs
then return to boil. Reduce mixture over heat to 2 T. Process the flour,
eggs, salt, heavy cream, and herb mixture in a food processor until it has
a coarse meal texture. Knead on a floured surface unti smooth. Quarter the
dough and run through a pasta machine until very thin. Cut into fettuccini
and cook in boiling, salted water for about 3 minutes.
Drain, rinse, and toss with butter. Sprinkle with salt & pepper.
Makes 10 servings.
This is great with the world's easiest sauce:
Saute one med chopped onion with 2 cloves chopped garlic Dump in one to two
cans of stewed tomatoes, or several chopped fresh Add a small handful (4 T)
dried oregano or some chopped fresh Add 1-2 T salt (oops -- that was
teaspoons!) Add 1 t sugar (if you like a sweeter sauce)
Simmer for 20 minutes. Other herbs such as basil or bay can be added for
extra flavor
Posted to rec.food.recipes by albersa@aztec.inre.asu.edu (ANN ALBERS) on
1994c, .
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