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Poppy seed pasta

Yield: 8 servings

Ingredients:

• 2 c All-purpose flour* 2 Eggs
• 1 tb Poppy seeds 1/4 c Water
• 1 tb Chopped fresh or 1 tb Olive or vegetable oil
• 1 ts Dried herb crushed
• 4 1/2 Quarts water -If desired 1/4 ts Salt if desired
• 1/2 ts Salt

Instructions:

*if using self-rising flour omit The 1/2 teaspoon salt Mix flour poppy seeds herb and 1/2 teaspoon salt. Make a well in center of flour mixture. Mix in eggs 1/4 cup water and the oil thoroughly. (If dough is too dry mix in a few drops of water. If dough is too sticky mix in small amount of flour.) Gather dough into ball. Knead on floured surface about 5 minutes or until smooth and elastic.Divide dough into 4 equal parts. Roll one part at a time into paper-thin rectangle on generously floured surface (keep remaining dough covered). Loosely fold rectangle lengthwise into thirds. (If using pasta machine pass dough through machine until 1/16-inch thick.)Heat 4-1/2 quarts water to boiling. Stir in 1/4 teaspoon salt and the pasta. Cook 3 to 5 minutes or until almost tender; drain. 8 SERVINGS (ABOUT 3/4 CUP EACH); 140 CALORIES PER SERVING.

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