| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Pasta machi | 1 | Servings | |
INGREDIENTS
| 4 1/2 | c | Eagle Mills Semolina for Pasta or Pasta Flour |
| 1 | ts | Lemon Zest |
| 1 | tb | Oil |
| 1/3 | c | Lemon Juice |
| 2 | lg | Eggs |
| Water to bring liquid to 1 cup |
INSTRUCTIONS
1.) Place dry ingredients and Lemon Zest into the mixing bowl of your pasta maker; add oil. 2.) Combine Eggs and Lemon Juice in a bowl and mix until blended. 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. Variations: Add 1 Tablespoon Oregeno, Dill, Basil, Rosemary or Parsley to dry ingredients. Posted to MC-Recipe Digest V1 #772 by Diana Stephens <mdstephe@ix.netcom.com> on Sep 5, 1997
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