Lemon Pasta

Recipe Ingredients

• 2.00 c All-purpose flour*
• 2.00 To 3 ts Finely shredded
• lemon Peel
• 1.00 tb Chopped fresh or 1 ts Dried
• herb, crushed,
• If desired
• 0.50 ts Salt
• 2.00 Eggs
• 0.25 c Water
• 1.00 tb Olive or vegetable oil
• 4.50 Quarts water
• 0.25 ts Salt, if desired

Recipe Directions

• *if using self-rising flour omit The 1/2 teaspoon salt Mix flour, lemon peel, 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.

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