| 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
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