Hazelnut Fettuccine

Categories: Pasta

Serves: 4 Servings

Ingredients:

1 1/2 c Ground hazelnuts (filberts)
5 c All purpose flour
4 tb Water
2 ts Salt
2 tb Oil
4 lg Eggs

Instructions:
Combine hazelnuts & flour in mixing bowl. In a separate bowl, mix water,
salt, oil, & eggs together. Knead egg mixture into hazelnut & flour
mixture. Continue to knead until dough forms ball. Remove dough from bowl &
knead by hand until soft. Cover dough & allow to relax for 1 hr. under
refrigeration. Roll and cut dough into desired pasta shape. Cut pasta may
be tossed w/ cornmeal & held under refrigeration for 2 days. Before
cooking, gently toss pasta to remove excess cornmeal.

THE TRELLIS

DUKE OF GLOUCESTER ST.;WM'SBURG

TO USE W/SAUTEED URBANNA DUCK

From the , downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.

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