Hazelnut fettuccine

4 Servings

Ingredients

Quantity Ingredient
1½ cup Ground hazelnuts (filberts)
5 cups All purpose flour
4 tablespoons Water
2 teaspoons Salt
2 tablespoons Oil
4 larges Eggs

Directions

Combine hazelnuts & flour in mixing bowl. In a separate bowl, mix water, salt, oil, & eggs together. Knead egg mixture into hazelnut & flour mixture. Continue to knead until dough forms ball. Remove dough from bowl & knead by hand until soft. Cover dough & allow to relax for 1 hr. under refrigeration. Roll and cut dough into desired pasta shape. Cut pasta may be tossed w/ cornmeal & held under refrigeration for 2 days. Before cooking, gently toss pasta to remove excess cornmeal.

THE TRELLIS

DUKE OF GLOUCESTER ST.;WM'SBURG TO USE W/SAUTEED URBANNA DUCK

From the <Micro Cookbook Collection of American recipes>, downloaded from Glen's MM Recipe Archive, .

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