Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 cup | Durum semolina |
| ⅛ teaspoon | Dry mustard |
| OR | |
| ⅛ teaspoon | Ground nutmeg |
| ⅓ cup | Asparagus puree |
| 2 tablespoons | To 3 water, if and as |
| Needed | |
| 1¼ cup | Durum semolina |
| ⅛ teaspoon | Dry mustard |
| OR | |
| ⅛ teaspoon | Nutmeg |
| ⅓ cup | Asparagus puree |
| 2 tablespoons | Water, if and as needed |
HAND
EXTRUDER
Fresh or canned asparagus ma be used for the puree. Knead longer than usual. This seems to dry better dusted with flour and laid flat. Per 1 cup Serving: 217calories
8⅗ g protein
42⅘ g carbohydrate
1.3 g fat
12.9 mg sodium
The Pasta Machine Cookbook Donna Rathmell German ISBN: 1-55867-081-5 Entered by Carolyn Shaw 4-95. Collected from the International Cooking Echoes May 1995
Posted to FOODWINE Digest by Abbott <labbott@...> on Nov 24, 1997