| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Pasta machi | 1 | Servings | |
INGREDIENTS
| 4 | c | Eagle Mills Semolina for |
| Pasta or Pasta Flour | ||
| 1 | t | Salt |
| 2 | T | Oil |
| 4 | t | Ground Red Pepper, or adjust |
| to taste | ||
| 4 | Eggs | |
| Water to bring liquid to 1 | ||
| cup |
INSTRUCTIONS
Place dry ingredients into the mixing bowl of your pasta maker; add oil. 2.) Break eggs into a liquid measuring cup. Add water to the one cup line, if needed. Using a fork, beat eggs (and water, if needed) until eggs are broken up. 3.) Add liquid ingredients through the feed tube in a very slow, but steady, stream. 4.) At this point, refer to your pasta machine's manual to achieve optimum dough development and for instructions on how to extrude the dough. Posted to MC-Recipe Digest V1 #772 by Diana Stephens <mdstephe@ix.netcom.com> on Sep 5, 1997
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