Poppy Seed Pasta
Yield
8 servingsPrep
30 minCook
5 minReady
35 minLow in Saturated Fat, Trans-fat Free, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
all-purpose flour
|
|
| 1 | tablespoon |
poppy seed
|
|
| 1 | tablespoon |
herbs
chopped fresh or, 1 ts dried herb, crushed, if desired |
* |
| ½ | teaspoon |
salt
|
|
| 2 | large |
eggs
|
|
| ¼ | cup |
water
|
|
| 1 | tablespoon |
olive oil
or vegetable |
|
| 4 ½ | quarts |
water
|
*
|
| ¼ | teaspoon |
salt
if desired |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
all-purpose flour
|
|
| 15 | ml |
poppy seed
|
|
| 15 | ml |
herbs
chopped fresh or, 1 ts dried herb, crushed, if desired |
* |
| 2.5 | ml |
salt
|
|
| 2 | large |
eggs
|
|
| 59 | ml |
water
|
|
| 15 | ml |
olive oil
or vegetable |
|
| 4.5 | quarts |
water
|
*
|
| 1.3 | ml |
salt
if desired |
|
Directions
Mix flour, poppy seeds, herb and ½ teaspoon salt.
Make a well in center of flour mixture.
Mix in eggs, ¼ 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.
Heat 4½ quarts water to boiling. Stir in ¼ teaspoon salt and the pasta.
Cook 3 to 5 minutes or until almost tender; drain.
