| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Eggs, Vegetables | Italian | Italian, Pasta | 8 | Servings |
INGREDIENTS
| 2 | c | All-purpose flour* |
| 1 | tb | Poppy seeds |
| 1 | tb | Chopped fresh or |
| 1 | ts | Dried herb, crushed, If desired |
| 1/2 | ts | Salt |
| 2 | Eggs | |
| 1/4 | c | Water |
| 1 | tb | Olive or vegetable oil |
| 4 1/2 | Quarts water | |
| 1/4 | ts | Salt, if desired |
INSTRUCTIONS
*if using self-rising flour omit The 1/2 teaspoon salt Mix flour, poppy seeds, herb and 1/2 teaspoon salt. Make a well in center of flour mixture. Mix in eggs, 1/4 cup water and the oil thoroughly. (If dough is too dry, mix in a few drops of water. If dough is too sticky, mix in small amount of flour.) Gather dough into ball. Knead on floured surface about 5 minutes or until smooth and elastic.Divide dough into 4 equal parts. Roll one part at a time into paper-thin rectangle on generously floured surface (keep remaining dough covered). Loosely fold rectangle lengthwise into thirds. (If using pasta machine, pass dough through machine until 1/16-inch thick.)Heat 4-1/2 quarts water to boiling. Stir in 1/4 teaspoon salt and the pasta. Cook 3 to 5 minutes or until almost tender; drain. 8 SERVINGS (ABOUT 3/4 CUP EACH); 140 CALORIES PER SERVING. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Jesus: Peacemaker”