INGREDIENTS

INSTRUCTIONS

by Gene Spiller
Choose freshly ground spelt flour or make this from freshly ground durum
wheat flour. If the amounts are doubled, work with half the dough at a time
to shape the pasta.
Mound the flour into a pile on a large pastry board, making a well in the
center. Lightly whip the egg whites and pour into the well. Working from
the center, gradually combine flour and egg whites with your hands until a
fairly stiff dough is formed. Form the dough into a ball and allow to rest
in a covered bowl about 20 to 40 minutes. This allows the flour to absorb
the moisture fully. Roll the dough out into a rectangle on a lightly
floured board. Turn dough several times while rolling as thinly as possible
without tearing. Use a wheel-style cutter to cut strips of pasta.
Meanwhile, bring water and salt to a rolling boil in a large pot. Add fresh
herbs to boiling water if desired. Add pasta; stir gently to separate pasta
strands. Boil, uncovered, for 10 to 12 minutes. Strain and remove herb
stems. Top with Fresh Tomato-Basil Pasta Sauce, or other sauces as desired.
Posted to MC-Recipe Digest V1 #829 by "Bob Lenning, Jr."
<lenningrl@orion.branch-co.lib.mi.us> on Oct 06, 1997

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