INGREDIENTS

INSTRUCTIONS

Or unbleached flour. Place flour in a mound on a large flat surface.
Make a well in the center.  Add water and salt. Using a fork, gently
start to work flour from the side of the well into the liquid  mixture.
Continue until dough becomes sticky and difficult to work  with the
fork. Knead by hand to make a rough-looking dough. Let dough  rest 10
minutes. Knead dough until most of the flour is used and  dough is
smooth and elastic, about 10 minutes. Divide dough into 3 or  4 balls
and place balls in a plastic bag; set aside to rest 30  minutes before
rolling by hand. Roll out 1 ball at a time to desired  thickness and
cut into desired shape and width. Yield: Makes about 6  servings
Source: Sophie Kay's Pasta Cookery BEET PASTA: Drain 1  (8-oz) can
cooked sliced beets. Puree in blender with 1 Tablespoon  vegetable oil.
Make a well in 2-1/2 cups all-purpose or unbleached  flour. Spoon beet
puree into well.  Add 1 teaspoon salt. Continue as  directed above.
Makes about 4 servings. BROCCOLI PASTA: Cook 10  ounces frozen chopped
broccoli; drain. Puree in blender with 1 room  temperature, large egg.
Make a well in 2-1/2 cups all-purpose or  unbleached flour. Spoon
broccoli puree into well. Add 1 teaspoon  salt. Continue as directed
above. Makes about 4 servings. EGG NOODLE  PASTA: Make a well in 2-1/4
cups all-purpose or unbleached flour.  Break 3 room temperature, large
eggs into the well. Add 1 teaspoon  salt. Beat mixture in the well with
a fork about 10 strokes before  working in flour. Continue as directed
above. Makes 4 servings. EGG  PASTA: Make a well in 3 cups all-purpose,
unbleached semolina or  whole wheat flour. Break 4 room temperature
large eggs into the well.  Add 1 Tablespoon vegetable oil, 1 Tablespoon
water and 1/2 teaspoon  salt. Beat mixture in the well with a fork
about 10 strokes before  working in Continue as directed above. Makes
about 6 servings. LEMON  PASTA: Make a well in 2 cups all-purpose or
unbleached flour. Add 1/3  cup lemon juice, grated peel of 2 lemons and
1/2 teaspoon salt to the  well. Continue as directed above. Makes about
4 servings. ONION  PASTA: Make a well in 2-1/2 cups all-purpose or
unbleached flour.  Break 4 room temperature, large eggs into the well.
Add 2  Tablespoons vegetable oil and 1 (1-1/4 oz) package dry onion
soup  mix. Beat mixture into the well with a fork about 10 strokes
before  working in flour. Continue as directed above. Makes about 4
servings.  PINEAPPLE PASTA: Make a well in 2-1/4 cups all-purpose or
unbleached  flour.  Gently add 1 (6 oz) can thawed, frozen pineapple
juice  concentrate and 1/4 cup sugar to the well. Beat mixture in the
well  with a fork about 10 strokes before working in flour. Continue as
directed above. Makes about 4 servings. SEMOLINA FLOUR PASTA: Make a
well in 2 cups semolina flour. Add 1/2 cup plus 3 Tablespoons water,  2
Tablespoons vegetable oil and 1 teaspoon salt to the well. Continue  as
directed above. Makes about 4 servings. SPICY ITALIAN PASTA: Make  a
well in 2 cups all-purpose or unbleached flour. Break 1 room
temperature egg into well. Add 1/4 cup water, 2 Tablespoons vinegar,  1
Tablespoon vegetable oil and 1 (.06-oz) package dry Italian salad
dressing mix. Beat mixture in the well with a fork about 10 strokes
before working in flour. Continue as directed above. Makes 3 to 4
dozen chips. SPINACH PASTA: Cook 10 ounces of fresh or frozen  spinach;
drain. Puree in blender with 1 room temperature, large egg.  Make a
well in 3 cups allpurpose or unbleached flour. Break another  room
temperature large egg into well. Add 1-1/2 teaspoons salt. Beat
mixture in the well with a fork about 10 strokes. Add spinach puree
and beat before working in the flour. Continue as directed above.
Makes about 6 servings. WHOLE WHEAT PASTA: Make a well in 2 cups
sifted whole-wheat flour. Break 2 room temperature large eggs into  the
well. Add 2 to 3 Tablespoons water, 1 Tablespoon vegetable oil  and 1
teaspoon salt. Beat mixture in the well with a fork about 10  strokes
before working in flour. Continue as above. Makes about 4  servings.
ZUCCHINI PASTA: Cook 10 ounces cubed fresh zucchini in 1/2  cup boiling
water until tender; drain. Puree in blender with 1 room  temperature,
large egg and 1 Tablespoon vegetable oil. Make a well in  4 cups
all-purpose or unbleached flour. Break another room  temperature, large
egg into well. Add 2 teaspoons sugar and 1  teaspoon salt. Beat mixture
in the well with a fork about 10 strokes.  Add zucchini puree and beat
before working in the flour. Continue as  above. Makes about 8
servings.  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
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Calories: 228
Calories From Fat: 5
Total Fat: <1g
Cholesterol: 0mg
Sodium: 2.1mg
Potassium: 67.2mg
Carbohydrates: 47.7g
Fiber: 1.7g
Sugar: <1g
Protein: 6.5g