Recipe for Poppy Seed Pasta


2 cup all-purpose flour*
1 tablespoon poppy seeds
1 tablespoon chopped fresh or
1 teaspoon dried herb, crushed, if desired
1/2 teaspoon salt
2 eggs
1/4 cup water
1 tablespoon olive or vegetable oil
4 1/2 quarts water
1/4 teaspoon salt, if desired


*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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