| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Flours, Pasta |
18 |
Servings |
INGREDIENTS
| 2 1/2 |
c |
Arrowhead Mills Spelt Flour |
| 1/2 |
ts |
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 350°F 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" <Doc1946@AOL.COM> on Nov 27,
1997
A Message from our Provider:
“You don’t have to be brain-dead to live for Jesus, but when you are, you’ll be glad you did”