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Title: Cornell Pasta^
Categories: Makepasta
Yield: 1 Servings
| HAND | ||
| 1 | c | Durum semolina |
| 1 | tb | Nonfat dry milk powder |
| 1 | tb | Soy flour |
| 1 | tb | Wheat germ |
| 1 | Egg | |
| 1 | tb | Vegetable oil, optional |
| 1 | tb | Water, if and as needed |
| EXTRUDER | ||
| 1 1/4 | c | Durum semolina |
| 1 | tb | Nonfat dry milk powder |
| 1 | tb | Soy flour |
| 1 | tb | Wheat germ |
| 1 | Egg | |
| 1 | tb | Vegetable oil, optional |
| 2 | tb | Water, if and as needed |
Per 1 cup serving: 322 calories 13.9g protein 47.2g carbohydrate 8.6g fat 34.7 mg sodium
This is based on a formula devised by faculty at Cornell University for superior nutrition. The soy flour may be found in health food stores. It has a great nutty taste with a slightly brown color.
The Pasta Machine Cookbook ISBN: 1-55867-081-5 Carolyn Shaw 4-95
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