Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 1 cup | Durum semolina |
| ⅛ teaspoon | Dry mustard |
| \N \N | OR |
| ⅛ teaspoon | Ground nutmeg |
| 1¼ cup | Durum semolina |
| ⅛ teaspoon | Dry mustard |
| \N \N | OR |
| ⅓ cup | Asparagus puree |
| 2 tablespoons | To 3 water, if and as |
| \N \N | Needed |
| 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 8.6g protein 42.8g carbohydrate 1.3g fat 12.9mg sodium
The Pasta Machine Cookbook Donna Rathmell German ISBN: 1-55867-081-5 Entered by Carolyn Shaw 4-95.
Submitted By CAROLYN SHAW On 05-02-95