| 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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