Egg pasta

Yield: 1 Servings

Measure Ingredient
4 cups Eagle Mills Semolina for Pasta or Pasta Flour
1 teaspoon Salt
2 tablespoons Oil
4 larges Eggs
\N \N Water to bring liquid to 1 cup

1.) Place dry ingredients into the mixing bowl of your pasta maker; add oil.

2.) Break eggs into a liquid measuring cup. Add water to the one cup line, if needed. Using a fork, beat eggs (and water, if needed) until eggs are broken up.

3.) Add liquid ingredients through the feed tube in a very slow, but steady, stream.

4.) At this point, refer to your pasta machine's manual to achieve optimum dough development and for instructions on how to extrude the dough.

Recipe by:

Posted to MC-Recipe Digest V1 #772 by Diana Stephens <mdstephe@...> on Sep 5, 1997

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