Rosemary pepper pasta^
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Durum semolina |
| ¼ | teaspoon | Black pepper |
| ¼ | teaspoon | To 1/2 dried rosemary |
| 1 | clove | To 2 garlic, minced |
| 1⅓ | cup | Durum semolina |
| ¼ | teaspoon | Black pepper |
| ¼ | teaspoon | To 1/2 dried rosemary |
| 1 | clove | To 2 galic, minced |
| 1 | Egg | |
| 1 | tablespoon | Olive oil, optional |
| 1 | tablespoon | Water, if and as needed |
| 1 | Egg | |
| 1 | tablespoon | Olive oil, optional |
| 2 | tablespoons | Water, if and as needed |
Directions
HAND
EXTRUDER
Liquid garlic juice may be used and I often prefer it, especially if extruding. the rosemary may be adjusted to your taste. Per 1 cup Serving: 277calories 10.2g protein 42.7g carbohydrate 7.4g fat 21.5mg 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
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