Recipe - Egg Pasta With Semolina Flour

2 cup Semolina flour
1 teaspoon Salt
1 tablespoon Olive oil
2 lg Eggs
2 tablespoon Water; (up to 3)

Mix ingredients in a heavyduty mixer or food processor. Wrap the dough in
plastic wrap and allow to rest for at least 20 minutes before rolling and
cutting. The dough may seem to be dry and tend to crumble at first, but
after a few passes through the machine it will come together.

*Pasta made with semolina flour is perfect for lasagne and cannelloni. The
texture is firmer than pasta made only from all purpose flour. This pasta
works best when mixed in a heavy duty mixer or food processor, and then
rolled out in a roller machine.

Typed and Busted by Carriej999@AOL.com 4/98

Recipe by: Quick and Easy Pasta Recipes

Posted to TNT Recipes Digest by Carriej999 Carriej999@aol.com on Apr 28,
1998