Recipe - Hazelnut Fettuccine

1 One half cup Ground hazelnuts (filberts)
5 cup All purpose flour
4 tablespoon Water
2 teaspoon Salt
2 tablespoon Oil
4 lg Eggs

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, http://www.erols.com/hosey.