Ingredients Jump to Instructions ↓

  1. 3 c Finely ground Semolina flour

  2. 3/4 c Water

  3. 3 minutes, or until the dough appears to be coming together in soft, pea-sized crumbs. Following the instructions given in your owner's manual, begin to extrude the dough. Cut off the first

  4. 2 to 3 inches extruded and discard. As the pasta begins to come out, gently move it away from the maching. Cut with a sharp paring knife or scissors at desired lengths. Place extruded pasta on a wire rack or on a clean kitchen cloth. Let sit for at least

  5. 30 minutes before cooking, or store for later use. Makes four

  6. 4 oz servings. Approximate nutritional analysis per serving without sauce:

  7. 451 Cal,

  8. 16g protein,

  9. 91g carbohydrates,

  10. 86g complex carbohydrates,

  11. 1g fat,

  12. 3 mg sodium,

  13. 233mg potassium. From the book ...The Ultimate Pasta Machine Cookbook by Tom Lacalamita, Simon & Schuster ISBN

  14. 0-671-50102-X Shared by Sandy Gamble <scg

  15. 54 Edt


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