| 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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