Scarborough fare pasta^
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Durum semolina |
| ½ | teaspoon | To 1 dried parsley |
| ¼ | teaspoon | Dried sage |
| ¼ | teaspoon | Dried rosemary |
| ¼ | teaspoon | Thyme |
| 1⅓ | cup | Durum semolina |
| ½ | teaspoon | To 1 dried parsley |
| ¼ | teaspoon | Dried sage |
| ¼ | teaspoon | Dried rosemary |
| ¼ | teaspoon | Thyme |
| 1 | Egg | |
| 1 | tablespoon | Vegetable or olive oil, |
| Optional | ||
| 1 | tablespoon | Water, if and as needed |
| 1 | Egg | |
| 1 | tablespoon | Vegetable or olive oil, |
| Optional | ||
| 2 | tablespoons | Water, if and as needed. |
Directions
HAND
EXTRUDER
Per 1 cup Serving: 276calories 10.2g protein 42.5g carbohydrate 7.2g fat 22.2mg 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