Fennel pasta^
1 servings
Ingredients
| Quantity | 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 | ||
Directions
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