Asparagus Pasta
- ------------------------------------HAND------------------------------------
- 1 c Durum semolina
- 1/8 ts Dry mustard
- OR
- 1/8 ts Ground nutmeg
- 1/3 c Asparagus puree
- 2 tb To 3 water, if and as
- Needed
----------------------------------EXTRUDER----------------------------------
1 1/4 c Durum semolina
1/8 ts Dry mustard
OR
1/8 ts Nutmeg
1/3 c Asparagus puree
2 tb Water, if and as needed
Fresh or canned asparagus ma be used for the puree. Knead longer than
usual. This seems to dry better dusted with flour and laid flat. Per 1 cup
Serving: 217calories
8.6 g protein
42.8 g carbohydrate
1.3 g fat
12.9 mg sodium
The Pasta Machine Cookbook Donna Rathmell German ISBN: 1-55867-081-5
Entered by Carolyn Shaw 4-95. Collected from the International Cooking
Echoes May 1995
Posted to FOODWINE Digest by Abbott on Nov 24, 1997
1 1/4 c Durum semolina
1/8 ts Dry mustard
OR
1/8 ts Nutmeg
1/3 c Asparagus puree
2 tb Water, if and as needed
Fresh or canned asparagus ma be used for the puree. Knead longer than
usual. This seems to dry better dusted with flour and laid flat. Per 1 cup
Serving: 217calories
8.6 g protein
42.8 g carbohydrate
1.3 g fat
12.9 mg sodium
The Pasta Machine Cookbook Donna Rathmell German ISBN: 1-55867-081-5
Entered by Carolyn Shaw 4-95. Collected from the International Cooking
Echoes May 1995
Posted to FOODWINE Digest by Abbott
