Ingredients
- 1 c. Durum semolina
- 1/8 tsp Dry mustard Or possibly
- 1/8 tsp Grnd nutmeg
- 1/3 c. Asparagus puree
- 2 Tbsp. To 3 water, if and as Needed
- 1 1/4 c. Durum semolina
- 1/8 tsp Dry mustard Or possibly
- 1/8 tsp Nutmeg
- 1/3 c. Asparagus puree
- 2 Tbsp. Water, if and as needed
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Asparagus Pasta
Servings: 1
Directions
- Fresh or possibly canned asparagus ma be used for the puree. Knead longer than usual. This seems to dry better dusted with flour and laid flat. Per 1 c.
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