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Name: Pepper Corn Pasta
Prep time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 1 c Durum semolina; 1/2 ts Crushed red pepper; 1 Egg; 1 cl Garlic, minced; 1/3 ts Black pepper, coarsely; 1/3 ts Dried Oregano; 1 cl Garlic, minced; 1/3 ts Dried Oregano; Ground; 2 tb Water, if and as needed; OR; 2 tb Water, if and as needed; 1/4 c Cornmeal; 3/4 c Durum semolina; 1/4 ts Black pepper, coarsley; EXTRUDER; 1/4 c Cornmeal; 1 Egg; Ground; 1/3 ts Crushed red pepper; HAND; 1 tb Vegetable oil, optional; 1 ts Fresh oregano, chopped

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INGREDIENTS

1 c Durum semolina
1/2 ts Crushed red pepper
1 Egg
1 cl Garlic, minced
1/3 ts Black pepper, coarsely
1/3 ts Dried Oregano
1 cl Garlic, minced
1/3 ts Dried Oregano
Ground
2 tb Water, if and as needed
OR
2 tb Water, if and as needed
1/4 c Cornmeal
3/4 c Durum semolina
1/4 ts Black pepper, coarsley
EXTRUDER
1/4 c Cornmeal
1 Egg
Ground
1/3 ts Crushed red pepper
HAND
1 tb Vegetable oil, optional
1 ts Fresh oregano, chopped

Servings

INSTRUCTIONS

Use yellow or blue cornmeal. The blue gives an interesting color. Add some onion powder for extra flavor. Per 1 cup Serving: 222calories 9.1g protein 40.0g carbohydrate 2.8g fat 53.4mg sodium The Pasta Machine Cookbook Donna Rathmell German ISBN: 1-55867-081-5 Entered by Carolyn Shaw 4-95. Posted to MM-Recipes Digest V4 #244 by pickell@cyberspc.mb.ca (S.Pickell) on Fri, 6 Sep 1996.

NOTES

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Nutrition

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Serving Size: 1 Serving (524g)
Recipe Makes: 1 Servings

Calories: 1650
Calories from Fat: 133 (8%)

Amt Per Serving		% DV

	Total Fat 14.8g	20 %
	Saturated Fat 3.8g	19 %
	Monounsaturated Fat 4.4g
	Polyunsanturated Fat 3.4g
Cholesterol 423mg		130 %
Sodium 147.6mg		5 %
Potassium 977.1mg		26 %
Total Carbohydrate 306.7g		90 %
	Dietary Fiber 17g	68 %
	Sugars, other 289.7g
Protein 64.6g		92 %
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: 1650

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