Mexican herb pasta^

Yield: 1 servings

Measure Ingredient
1 cup Durum semolina
1 teaspoon Dried cilantro
OR
1 tablespoon Fresh cilantro, chopped
1¼ cup Durum semolina
1 teaspoon Dried cilantro
OR
1 tablespoon Fresh cilantro, chopped
1 tablespoon Olive or vegetable oil,
Optional
¼ cup To 1/3 water, if and as
Needed
1 tablespoon Vegetable or olive oil,
Optional
¼ cup To 1/3 water, if and as
Needed

HAND

EXTRUDER

The amount of cilantro may be adjusted to your taste. Dried cilantro works better in electric extruders, but either may be used with the hand crank machines. Per 1 cup Serving: 250calories 8.0g protein 42.0g carbohydrate 5.7g fat 0.6mg 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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