Poppy seed pasta

Yield: 8 servings

Measure Ingredient
2 cups All-purpose flour*
1 tablespoon Poppy seeds
1 tablespoon Chopped fresh or
1 teaspoon Dried herb, crushed, If desired
½ teaspoon Salt
2 \N Eggs
¼ cup Water
1 tablespoon Olive or vegetable oil
4½ \N Quarts water
¼ teaspoon Salt, if desired

*if using self-rising flour omit The ½ teaspoon salt Mix flour, poppy seeds, herb and ½ teaspoon salt. Make a well in center of flour mixture. Mix in eggs, ¼ cup water and the oil thoroughly. (If dough is too dry, mix in a few drops of water. If dough is too sticky, mix in small amount of flour.) Gather dough into ball. Knead on floured surface about 5 minutes or until smooth and elastic.Divide dough into 4 equal parts. Roll one part at a time into paper-thin rectangle on generously floured surface (keep remaining dough covered). Loosely fold rectangle lengthwise into thirds. (If using pasta machine, pass dough through machine until 1/16-inch thick.)Heat 4-½ quarts water to boiling. Stir in ¼ teaspoon salt and the pasta. Cook 3 to 5 minutes or until almost tender; drain. 8 SERVINGS (ABOUT ¾ CUP EACH); 140 CALORIES PER SERVING.

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