Instructions: PASTA: Yields about 7 to 8 ounces.

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.

NOTES : I know this isnt much of a recipe - but adding that tablespoon of cream of wheat to all-purpose unbleached flour produced an stretchy dough and the smell was heady!

The flavor is lighter than I expected from the refrigerated stuff we get in the diary case... I used only half the recipe of pasta with an ordinary stir-fry of veggies and teriyaki. "Carrot and Cabbage Vegetable Sauce" - (yes, diet portions!) The other half well eat tonight. Finding out how well it stores in a square-away.

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