Category: Pasta

HAND



1 cup Durum semolina

1/8 tsp Dry mustard

OR

1/8 tsp Ground nutmeg

1/3 cup Asparagus puree

2 tbsp To 3 water, if and as

Needed



EXTRUDER



1 1/4 cup Durum semolina

1/8 tsp Dry mustard

OR

1/8 tsp Nutmeg

1/3 cup Asparagus puree

2 tbsp 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 <labbott@MHO.NET> on Nov 24, 1997