| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Eat-lf, Scratch, Tested |
4 |
Servings |
INGREDIENTS
| 3/4 |
c |
All-purpose unbleached flour |
| 1 |
tb |
Cream of wheat |
| 1/8 |
ts |
Dried thyme |
| 1/8 |
ts |
Dried orange peel |
| 1 |
md |
Egg |
| 2 |
tb |
Water; may be doubled |
|
|
Additional flour; for dusting |
INSTRUCTIONS
PASTA: Yields about 7 to 8 ounces. PER SERVING: 112 cals, 1.3 g fat, 10.9%,
0.1 g fiber
Insert steel blade in food processor. Put the flour, seasonings, and egg in
the work bowl. Sprinkle with 2 tablespoons water. Start he machine and let
it run for about 30 seconds; add additional water through the tube, if
needed, until the dough forms a ball. You will also notice the smell of
wheat gluten. Dust lightly with additional flour, and place the dough in a
small (1 cup) bowl; cover; and let rest for 30 mins.
Remove. Proceed to roll and then cut the dough into Fettuccine strips. Let
rest on the counter for about 10 mins. Cook in plenty of lightly salted
boiling water, testing often for doneness. Generally takes 3 to 5 minutes.
Drain and serve.
Serve with a carrot cabbage vegetable teriyaki.
Recipe by: Hanneman (Nov97)
Posted to Digest eat-lf.v097.n292 by KitPATh <phannema@wizard.ucr.edu> on
Nov 17, 1997
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