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Ingredients

• 1 c. Durum semolina
• 1/8 tsp Dry mustard
•     Or possibly
• 1/8 tsp Grnd nutmeg
• 1/3 c. Asparagus puree
• 2 Tbsp. To 3 water, if and as
•     Needed
• 1 1/4 c. Durum semolina
• 1/8 tsp Dry mustard
•     Or possibly
• 1/8 tsp Nutmeg
• 1/3 c. Asparagus puree
• 2 Tbsp. Water, if and as needed

Description

Fresh Or Possibly Canned Asparagus Ma Be Used For The Puree. Knead Longer Than Usual. This Seems To Dry Better Dusted With Flour And Laid Flat. Per 1 C.

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