Rye pasta^
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Durum semolina |
| ¼ | cup | Rye flour |
| 1 | tablespoon | Caraway seeds |
| 1¼ | cup | Durum semolina |
| ⅓ | cup | Rye flour |
| 1⅓ | tablespoon | Caraway seeds |
| 1 | Egg | |
| 1 | Egg | |
| 2 | tablespoons | To 4 water, if and as |
| Needed | ||
| 1 | tablespoon | Vegetable oil, optional |
| 2 | tablespoons | To 4 water, if and as |
| Needed | ||
Directions
HAND
EXTRUDER
Per 1 cup serving: 250 calories 9.1g protein 37.8g carbohydrate 7.1g fat 21.1mg sodium
Don't roll this too thin, as the caraway seeds could cause tearing. If using an extruder, the seeds should be ground or crushed, or a large die used so holes don't become clogged.This is great served with freshly steamed broccoli and butter, corned beef or melted American or cheddar cheese.
The Pasta Machine Cookbook ISBN: 1-55867-081-5 Carolyn Shaw 4-95 Submitted By CAROLYN SHAW On 04-26-95