Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 1½ cup | Ground hazelnuts (filberts) |
| 5 cups | All purpose flour |
| 4 tablespoons | Water |
| 2 teaspoons | Salt |
| 2 tablespoons | Oil |
| 4 larges | Eggs |
Combine hazelnuts & flour in mixing bowl. In a separate bowl, mix water, salt, oil, & eggs together. Knead egg mixture into hazelnut & flour mixture. Continue to knead until dough forms ball. Remove dough from bowl & knead by hand until soft. Cover dough & allow to relax for 1 hr. under refrigeration. Roll and cut dough into desired pasta shape. Cut pasta may be tossed w/ cornmeal & held under refrigeration for 2 days. Before cooking, gently toss pasta to remove excess cornmeal.
THE TRELLIS
DUKE OF GLOUCESTER ST.;WM'SBURG TO USE W/SAUTEED URBANNA DUCK
From the <Micro Cookbook Collection of American recipes>, downloaded from Glen's MM Recipe Archive, .