Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 cup | Durum semolina |
| ½ teaspoon | To 1 dried parsley |
| ¼ teaspoon | Dried sage |
| ¼ teaspoon | Dried rosemary |
| ¼ teaspoon | Thyme |
| 1 \N | Egg |
| 1 tablespoon | Vegetable or olive oil, |
| \N \N | Optional |
| 1 tablespoon | Water, if and as needed |
| 1⅓ cup | Durum semolina |
| ½ teaspoon | To 1 dried parsley |
| ¼ teaspoon | Dried sage |
| ¼ teaspoon | Dried rosemary |
| ¼ teaspoon | Thyme |
| 1 \N | Egg |
| 1 tablespoon | Vegetable or olive oil, |
| \N \N | Optional |
| 2 tablespoons | Water, if and as needed. |
HAND
EXTRUDER