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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Pasta / Number of Servings: 1 |
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Directions: Put flour in the pan and crack the eggs into the center of the flour. Start
the machine and check to make sure it isn't working too hard. If so, add a
tablespoon of cold water at a time until it is kneading without trouble.
Remove the dough as soon as the kneading has stopped. Check the dough
before rolling by inserting a finger into the center; if it comes out
almost dry, then it is ready to use. Take small pieces of dough at a time
and roll it to the thickness of the noddle you want and slice it
lenghtwise. Flour the noodles and set them aside. You can hang them on a
drying rack. To cook fresh noodles, bring to a boil 2/3 large pan of
salted water. Add pasta and bring water back to boil, cooking uncovered for
5 to 20 seconds after the water returns to a boil. DO NOT OVERCOOK PASTA!
If your pasta is more than a day old, it requires longer cooking.
From Donna German's The Breadmachine cookbook III.
Posted on GEnie Food & Wine RT Jun 02, 1993 by L.DIAZ [LAURA]
Nutritional Information per serving: xx Calories, xx grams Fat, x%
Calories from fat, x mg Cholesterol, xx mg Sodium, x g Dietary fiber.
MM by MMCONV and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT
Cookbook echo moderator at net/node 004/005
| Ingredients:
6 Eggs
4 1/2 Cup(s) Whole kernel canned corn; drained |
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