Poppy Seed Pasta Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
2 cup: All-purpose flour*,
1 tbsp: Poppy seeds,
1 tbsp: Chopped fresh or,
1 tsp: Dried herb, crushed, If desired
1/2 tsp: Salt,
2: Eggs,
1/4 cup: Water,
1 tbsp: Olive or vegetable oil,
4 1/2 Quarts: water,
1/4 tsp: Salt, if desired
Directions:
*if using self-rising flour omit The 1/2 teaspoon salt
Mix flour, poppy seeds, herb and 1/2 teaspoon salt. Make a well in
center of flour mixture. Mix in eggs, 1/4 cup water and the oil
thoroughly. (If dough is too dry, mix in a few drops of water. If
dough is too sticky, mix in small amount of flour.) Gather dough into
ball. Knead on floured surface about 5 minutes or until smooth and
elastic.Divide dough into 4 equal parts. Roll one part at a time into
paper-thin rectangle on generously floured surface (keep remaining
dough covered). Loosely fold rectangle lengthwise into thirds. (If
using pasta machine, pass dough through machine until 1/16-inch
thick.)Heat 4-1/2 quarts water to boiling. Stir in 1/4 teaspoon salt
and the pasta. Cook 3 to 5 minutes or until almost tender; drain. 8
SERVINGS (ABOUT 3/4 CUP EACH);
140 CALORIES PER SERVING.
Source from luhu.jp
Mix flour, poppy seeds, herb and 1/2 teaspoon salt. Make a well in
center of flour mixture. Mix in eggs, 1/4 cup water and the oil
thoroughly. (If dough is too dry, mix in a few drops of water. If
dough is too sticky, mix in small amount of flour.) Gather dough into
ball. Knead on floured surface about 5 minutes or until smooth and
elastic.Divide dough into 4 equal parts. Roll one part at a time into
paper-thin rectangle on generously floured surface (keep remaining
dough covered). Loosely fold rectangle lengthwise into thirds. (If
using pasta machine, pass dough through machine until 1/16-inch
thick.)Heat 4-1/2 quarts water to boiling. Stir in 1/4 teaspoon salt
and the pasta. Cook 3 to 5 minutes or until almost tender; drain. 8
SERVINGS (ABOUT 3/4 CUP EACH);
140 CALORIES PER SERVING.
Source from luhu.jp