Recipe - Lemon Pasta

4 One half cup Eagle Mills Semolina for
Pasta or Pasta Flour
1 teaspoon Lemon Zest
1 tablespoon Oil
1/3 cup Lemon Juice
2 lg Eggs
Water to bring liquid to 1
cup

1.) Place dry ingredients and Lemon Zest into the mixing bowl of your pasta
maker; add oil.

2.) Combine Eggs and Lemon Juice in a bowl and mix until blended.

3.) Add liquid ingredients through the feed tube in a very slow, but
steady, stream.

4.) At this point, refer to your pasta machine's manual to achieve optimum
dough development and for instructions on how to extrude the dough.

Variations: Add 1 Tablespoon Oregeno, Dill, Basil, Rosemary or Parsley to
dry ingredients.
Posted to MCRecipe Digest V1 #772 by Diana Stephens
mdstephe@ix.netcom.com on Sep 5, 1997