Asparagus pasta

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

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