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Name: Orange and Thyme Fettuccine
Prep time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 1 md Egg; 2 tb Water; may be doubled; 1/8 ts Dried thyme; 3/4 c All-purpose unbleached flour; 1/8 ts Dried orange peel; Additional flour; for; 1 tb Cream of wheat

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INGREDIENTS

1 md Egg
2 tb Water; may be doubled
1/8 ts Dried thyme
3/4 c All-purpose unbleached flour
1/8 ts Dried orange peel
Additional flour; for
1 tb Cream of wheat

Servings

INSTRUCTIONS

PASTA: Yields about 7 to 8 ounces. PER SERVING: 112 cals, 1.3 g fat, 10.9%, 0.1 g fiber Insert steel blade in food processor. Put the flour, seasonings, and egg in the work bowl. Sprinkle with 2 tablespoons water. Start he machine and let it run for about 30 seconds; add additional water through the tube, if needed, until the dough forms a ball. You will also notice the smell of wheat gluten. Dust lightly with additional flour, and place the dough in a small (1 cup) bowl; cover; and let rest for 30 mins. Remove. Proceed to roll and then cut the dough into Fettuccine strips. Let rest on the counter for about 10 mins. Cook in plenty of lightly salted boiling water, testing often for doneness. Generally takes 3 to 5 minutes. Drain and serve. Serve with a carrot cabbage vegetable teriyaki. Recipe by: Hanneman (Nov97) Posted to Digest eat-lf.v097.n292 by KitPATh on Nov 17, 1997

NOTES

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Orange and Thyme Fettuccine

1 md Egg 
2 tb Water; may be doubled 
1/8 ts Dried thyme 
3/4 c All-purpose unbleached flour 
1/8 ts Dried orange peel 
  Additional flour; for 
1 tb Cream of wheat

PASTA: Yields about 7 to 8 ounces. PER SERVING: 112 cals, 1.3 g fat, 10.9%,      0.1 g  fiber    Insert steel blade in food processor. Put the flour, seasonings, and egg in  the work bowl. Sprinkle with 2 tablespoons water. Start he machine and let  it run for about 30 seconds; add additional water through the tube, if  needed, until the dough forms a ball. You will also notice the smell of  wheat gluten. Dust lightly with additional flour, and place the dough in a  small (1 cup) bowl; cover; and let rest for 30 mins.    Remove. Proceed to roll and then cut the dough into Fettuccine strips. Let  rest on the counter for about 10 mins. Cook in plenty of lightly salted  boiling water, testing often for doneness. Generally takes 3 to 5 minutes.    Drain and serve.    Serve with a carrot cabbage vegetable teriyaki.    Recipe by: Hanneman (Nov97)    Posted to Digest eat-lf.v097.n292 by KitPATh <phannema@wizard.ucr.edu> on  Nov 17, 1997

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Nutrition

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Serving Size: 1 Serving (58g)
Recipe Makes: 4 Servings

Calories: 173
Calories from Fat: 15 (9%)

Amt Per Serving		% DV

	Total Fat 1.7g	2 %
	Saturated Fat 0.5g	2 %
	Monounsaturated Fat 0.5g
	Polyunsanturated Fat 0.3g
Cholesterol 52.9mg		16 %
Sodium 18.5mg		1 %
Potassium 62.6mg		2 %
Total Carbohydrate 32.7g		10 %
	Dietary Fiber 1.2g	5 %
	Sugars, other 31.5g
Protein 6g		9 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 173

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