INGREDIENTS

INSTRUCTIONS

JoAnne, you bet your bippy those extruders will crank out whole wheat
flour pasta. In fact, it will do so better than semolina!  You may need
to expriment a bit with the proportions but I've had  pretty good luck
doing one of the following:  I "cheat" a bit by running the dough
through a food processor first.  In a matter of moments you can see the
pea-sized dough form.  You can, of course, just use your machine to
mix. It's a tad slower,  but when we're talking about great-tasting
pasta what's a few extra  moments?  You will find that the WW will
extrude faster than the semolina  because there is nothing but whole
wheat and moisture.  If you're going to dry the pasta for later use
make sure to dry it  well, else just cook it up (cooks up very
quickly).  WARNING: If you use egg whites, be prepared to have a sudden
foaming  (from the eggs cooking out of the pasta?)  Varieties: Add some
freshly cracked pepper and finely chopped basil or  maybe a little
oregano into the pasta dough.  One of my favorites is to really do a
number on some sun-ripened  tomatoes (I run it through a small food
processor to get it as finely  chopped as possible) and add some of
that incredible flavor along  with a few pinches of oregano.  Sona bona
(so GOOD).  Oh, make sure that you soak your die in very hot water and
ignore the  advice about spraying it with oil. I've never found it
necessary, but  the soaking? You bet! Posted to fatfree digest V97 #188
by Beverly  Kurtin <bevku@who.net> on Aug 23, 1997

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 118
Calories From Fat: 3
Total Fat: <1g
Cholesterol: 0mg
Sodium: 386.7mg
Potassium: 373.1mg
Carbohydrates: 1.7g
Fiber: 0g
Sugar: 1.6g
Protein: 24.7g