Pepper chive pasta^
1 servings
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Durum semolina |
| ½ | teaspoon | Dried chives |
| 1 | teaspoon | Black pepper |
| 1 | Egg | |
| 1¼ | cup | Durum semolina |
| ½ | teaspoon | Dried chives |
| 1⅓ | teaspoon | Black pepper |
| 1 | Egg | |
| 1 | tablespoon | Vegetable oil, optional |
| 2 | tablespoons | Tb to 4 water, if and as |
| Needed | ||
| 1 | tablespoon | Vegetable oil |
| 1 | tablespoon | Water to 2 water, if and as |
| Needed | ||
HAND
EXTRUDER
The pepper should be coarse and freshly ground. Per 1 cup Serving: 277calories 10.1g protein 42.7g carbohydrate 7.2g fat 21.4mg 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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