Recipe - Scarborough Fare Pasta

HAND
1 cup Durum semolina
One half teaspoon To 1 dried parsley
One fourth teaspoon Dried sage
One fourth teaspoon Dried rosemary
One fourth teaspoon Thyme
1 Egg
1 tablespoon Vegetable or olive oil,
Optional
1 tablespoon Water, if and as needed

EXTRUDER
1 1/3 cup Durum semolina
One half teaspoon To 1 dried parsley
One fourth teaspoon Dried sage
One fourth teaspoon Dried rosemary
One fourth teaspoon Thyme
1 Egg
1 tablespoon Vegetable or olive oil,
Optional
2 tablespoon Water, if and as needed.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini