Pasta Dough

Hand-crank:

1     c  Durum semolina
  1/2 ts Dried oregano -OR-
1 1/2 ts Fresh oregano
  1/2 ts Coarsely ground black pepper
  1/4 c  Plain nonfat yogurt
1     tb Lemon juice
         Water; if and as needed to get a nice dough

Extruder:

1 1/4 c  Durum semolina
  1/2 ts Dried oregano (the fresh tends to get caught in the machine)
  1/2 ts Coarsely ground black pepper
3o    tb Plain nonfat yogurt
1     tb Lemon juice
         Water; if and as needed

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.

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.

Recipe by The Pasta Machine Cookbook by Donna Rathmell German

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