Fennel pasta^

Yield: 1 servings

Measure Ingredient
1 cup Durum semolina
1½ teaspoon To 2 fennel seeds
1 Egg
1⅓ cup Durum semolina
1½ teaspoon To 2 fennel seeds
1 Egg
1 teaspoon Olive oil, optional
1 tablespoon To 2 water, if and as
Needed
1 tablespoon Olive oil, optional
1 tablespoon To 2 water, if and as
Needed

HAND

EXTRUDER

Fennel seeds may be used whole in a hand machine or an extruder as long as the die is not too small, which could cause tearing. If desired, measure and grind the seeds with a mortar and pestle first.

Per 1 cup Serving: 252calories 10.2g protein 42.8g carbohydrate 4.4g fat 22.0mg sodium

The Pasta Machine Cookbook Donna Rathmell German ISBN: 1-55867-081-5 Entered by Carolyn Shaw 4-95.

Submitted By CAROLYN SHAW On 04-27-95

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