Yield: 4 Servings
|1½ cup||Ground hazelnuts (filberts)|
|5 cups||All purpose flour|
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.
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, .