Recipe - Eggless Pasta

2 cup Semolina flour
2 cup Allpurpose flour
1 cup Tepid water, up to 1 One fourth C

Place both types of flour in a large mixing bowl and stir to mix well. Make
a well in the center of the flour mixture and add water a little at a time,
stirring with your hands until a dough is formed. You may need more or less
water, depending on the humidity in your kitchen.

Place the dough on a floured work surface and knead it like bread for 8 to
10 minutes until smooth and elastic. Cover and let stand for 10 minutes at
room temperature.

Yield: 4 servings

Recipe by: Molto Mario MB1D25 Posted to MCRecipe Digest V1 #624 by Sue
suechef@sover.net on May 29, 1997