| 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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