Pasta dough

Date:    Wed, 04 Aug 93 08:03:46 MDT
 From:    seb1@bighorn.dr.att.com (131010000-BadianS(DR1510)43)
 
 This recipe is from "The Pasta Machine Cookbook" by Donna Rathmell
 German. 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.
 
 PASTA DOUGH
 
 Hand-crank
 
 1 cup durum semolina
 1/2 tsp dried oregano or 1.5 tsp fresh oregano
 1/2 tsp coarsely ground black pepper
 1/4 cup plain nonfat yogurt
 1 tbl lemon juice
 water, if and as needed to get a nice dough
 
 Extruder
 
 1.25 cups durum semolina
 1/2 tsp dried oregano (the fresh tends to get caught in the machine)
 1/2 tsp coarsely ground black pepper
 3 tbl plain nonfat yogurt
 1 tbl lemon juice
 water, if and as needed
 
 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.