Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 cup | Durum semolina |
| ½ teaspoon | To 1 black pepper |
| 1 teaspoon | To 2 dried parsley |
| OR | |
| 1 tablespoon | To 2 chopped fresh parsley, |
| Chopped | |
| 1 | Egg |
| 1 tablespoon | Vegetable or olive oil, |
| Optional | |
| 1 tablespoon | To 2 water, if and as |
| Needed | |
| 1¼ cup | Durum semolina |
| ½ teaspoon | To 1 black pepper |
| 1 teaspoon | To 2 dried parsley |
| 1 | Egg |
| 1 tablespoon | Vegetable or olive oil, |
| Optional | |
| 1 tablespoon | To 2 water, if and as |
| Needed |
HAND
EXTRUDER