Parsley pepper pasta^

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
1¼ cup Durum semolina
½ teaspoon To 1 black pepper
1 teaspoon To 2 dried parsley
1 Egg
1 Egg
1 tablespoon Vegetable or olive oil,
Optional
1 tablespoon To 2 water, if and as
Needed
1 tablespoon Vegetable or olive oil,
Optional
1 tablespoon To 2 water, if and as
Needed

HAND

EXTRUDER

Per 1 cup Serving: 277calories 10.2g protein 42.7g carbohydrate 7.2g fat 23.1mg sodium

The Pasta Machine Cookbook Donna Rathmell German ISBN: 1-55867-081-5 Entered by Carolyn Shaw 4-95.

Submitted By CAROLYN SHAW On 04-28-95

Similar recipes