| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Pasta machi | 1 | Servings | |
INGREDIENTS
| 4 | c | Eagle Mills Semolina for |
| Pasta or Pasta Flour | ||
| 1 | t | Salt |
| 1 | T | Oil |
| 1 | T | Onion Powder |
| 3 | Eggs | |
| 2 | T | Sour Cream |
| Water to bring liquid to 1 | ||
| cup |
INSTRUCTIONS
Place dry ingredients into the mixing bowl of your pasta maker; add oil. 2.) In a bowl, mix sour cream and eggs until well blended. Add water, if needed for 1 cup. 3.) Add Spinach/Eggs mixture 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. Posted to MC-Recipe Digest V1 #772 by Diana Stephens <mdstephe@ix.netcom.com> on Sep 5, 1997
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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 408
Calories From Fat: 294
Total Fat: 33.1g
Cholesterol: 570.5mg
Sodium: 2562.7mg
Potassium: 309.3mg
Carbohydrates: 7.2g
Fiber: 1g
Sugar: 1.9g
Protein: 20.1g