Cornell pasta^
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Durum semolina |
| 1 | tablespoon | Nonfat dry milk powder |
| 1 | tablespoon | Soy flour |
| 1 | tablespoon | Wheat germ |
| 1¼ | cup | Durum semolina |
| 1 | tablespoon | Nonfat dry milk powder |
| 1 | tablespoon | Soy flour |
| 1 | tablespoon | Wheat germ |
| 1 | Egg | |
| 1 | tablespoon | Vegetable oil, optional |
| 1 | tablespoon | Water, if and as needed |
| 1 | Egg | |
| 1 | tablespoon | Vegetable oil, optional |
| 2 | tablespoons | Water, if and as needed |
Directions
HAND
EXTRUDER
Per 1 cup serving: 322 calories 13.9g protein 47.2g carbohydrate 8.6g fat 34.7mg sodium
This is based on a formula devised by faculty at Cornell University for superior nutrition. The soy flour may be found in health food stores. It has a great nutty taste with a slightly brown color.
The Pasta Machine Cookbook ISBN: 1-55867-081-5 Carolyn Shaw 4-95 Submitted By CAROLYN SHAW On 04-26-95