posted by lj 10-28-98 9:55 AM
2 pasta measuring cups flour
Liquid mixture:
2 beaten eggs
1 tsp. salt
2 tbs. olive oil and then enough water or juice to bring up to full
load line
Lemon Pepper Pasta:
Add 1 tbl. lemon juice, 1 tsp. lemon zest and 1 tbl. black or white pepper to one load of basic pasta.(for best
results, add these to your liquid measure).
Corn Pasta:
Replace 1/4 of your flour mixture with finely ground cornmeal or corn flour. Mix before adding the liquid
ingredients. Use 3 eggs, oil, and water for full load of pasta, use one of the large dies like fettuccine or rigatoni for extruding your pasta.
Southwest Chili Pasta:
Use either all purpose or semolina flour. For your liquid use: 2 eggs, 1 tsp. oil, 1 tbl. chili powder, 1 tsp. salt, 1 tsp.
onion powder and fill with tomato juice to top of liquid line on pasta measuering cup.
Spicy Cajun Pasta:
To your flour mixture add 1 tsp. red chili powder, 1 tsp. onion powder, 1 tsp. paprika.
French Champange Pasta:
Simply use champagne instead of water when adding the liquid to the egg/oil mixture. Can also be made with port
wine for a stronger taste.
Sour Cream and Onion Pasta:
To you flour add 1 tbl. onion powder. To your liquid add 2 tbl. of sour cream to the egg/oil/water mixture to bring it
to the full load line of your pasta measuring cup. Be sure to add salt.
Garlic Pasta:
Add 2 cloves garlic (crushed or pureed) to the liquid in a full load of pasta.
Spinach Fettuccine:
Make your liquid for the pasta with fresh spinach juice.
Summer Fruit Pasta:
In a blender liquefy or juice fresh fruit such as lemon, strawberries, peaches(peeled) or blackberries. Add 1/2 cup sugar to 2 pasta measuring cups of flour and mix. Them add enough of the fruit mixture to bring the liquid measure to the full load line of the mixing cup. Cook as usual and serve with additional fresh fruit.