Orange pasta

Yield: 1 servings

Measure Ingredient
3⅓ cup Flour
½ teaspoon Finely shredded orange peel
2 Beaten eggs
1 6 oz can frozen orange juice concentrate, thawed
1 teaspoon Olive oil or cooking oil

Stir together 3 cups of the flour and orange peel. Combine eggs, concentrate, and olive oil; add to flour. Mix well. Sprinkle kneading surface with the remaining ⅓ cup flour. Knead for 10 minutes, cover and let rest for 10 minutes. Roll out and cut into desired shapes. Makes 1-½

pounds.

Origin: Better Homes and Gardens Pasta Book Shared by: Sharon Stevens Oct/91

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