fennel pasta^

Categories: Pasta
Yield: 1 servings

Measure	Ingredient
1 cup	Durum semolina
1½ teaspoon	To 2 fennel seeds
1	Egg
1⅓ cup	Durum semolina
1½ teaspoon	To 2 fennel seeds
1	Egg
1 teaspoon	Olive oil, optional
1 tablespoon	To 2 water, if and as
	Needed
1 tablespoon	Olive oil, optional
1 tablespoon	To 2 water, if and as
	Needed

HAND

EXTRUDER

Fennel seeds may be used whole in a hand machine or an extruder as long as the die is not too small, which could cause tearing. If desired, measure and grind the seeds with a mortar and pestle first.

Per 1 cup Serving: 252calories 10.2g protein 42.8g carbohydrate 4.4g fat 22.0mg sodium

The Pasta Machine Cookbook Donna Rathmell German ISBN: 1-55867-081-5 Entered by Carolyn Shaw 4-95.

Submitted By CAROLYN SHAW On 04-27-95