| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Flours, Pasta | 18 | Servings | ||
INGREDIENTS
| 2 1/2 | c | Arrowhead Mills Spelt Flour |
| 1/2 | t | Sea salt, optional |
| 3/4 | c | Water |
INSTRUCTIONS
Mix dry ingredients. Add water and form into a dough. Kneed until smooth. Let rest 10 minutes. NOODLES; Roll doughon floured surface until 1/8 inch thick. Cut into 1/4 inch strips with a pizza wheel. Cook in boiling water for 20 minutes OR dry on back of chair or pasta rack for future use. RAVIOLI: Roll dough in 18 inch "rope". Cut into 18 pieces. Roll into balls. Dip each call into flour to lightly coat. Flatten into circle. Add filling of choice. Fold in half and pinch edges securely. Make at 350øF in covered dish for 20 minutes. Makes 18. (Filling can include cooked beans, squash, sweet potato, fruit, etc>) Recipe by: Arrowhead Mills Posted to EAT-L Digest by "Dr. Ron Goldstein" <[email protected]> on Nov 27, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: <1
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 38.3mg
Potassium: <1mg
Carbohydrates: <1g
Fiber: <1g
Sugar: 0g
Protein: <1g