Recipe - Asparagus Pasta

HAND
1 cup Durum semolina
1/8 teaspoon Dry mustard
OR
1/8 teaspoon Ground nutmeg
1/3 cup Asparagus puree
2 tablespoon To 3 water, if and as
Needed

EXTRUDER
1 One fourth cup Durum semolina
1/8 teaspoon Dry mustard
OR
1/8 teaspoon Nutmeg
1/3 cup Asparagus puree
2 tablespoon 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: 1558670815
Entered by Carolyn Shaw 495. Collected from the International Cooking
Echoes May 1995
Posted to FOODWINE Digest by Abbott labbott@MHO.NET on Nov 24, 1997