Pasta Dough

Date: Wed, 04 Aug 93 08:03:46 MDT
From: seb1@bighorn.dr.att.com (131010000-BadianS(DR1510)43)

This recipe is from "The Pasta Machine Cookbook" by Donna Rathmell
German. It is excellent! It has a nice tangy flavor from the yogurt.
I've included both the hand-crank version ( a manual pasta
machine version) and the extruder version. I've used the extruder
version.

PASTA DOUGH

Hand-crank

1 cup durum semolina
1/2 tsp dried oregano or 1.5 tsp fresh oregano
1/2 tsp coarsely ground black pepper
1/4 cup plain nonfat yogurt
1 tbl lemon juice
water, if and as needed to get a nice dough

Extruder

1.25 cups durum semolina
1/2 tsp dried oregano (the fresh tends to get caught in the machine)
1/2 tsp coarsely ground black pepper
3 tbl plain nonfat yogurt
1 tbl lemon juice
water, if and as needed

Mix everything together except the water. If you think it needs a
bit of water to hold together, add a little bit. You have to know
how the dough is supposed to look. I can give no advice for the
hand-crank dough since I don't make it. I think it should be a bit
moister than the extruder. The extruder dough should be a little
crumbly or it sticks in the die.