Fresh or canned asparagus may be used for the puree.
Knead longer than usual.
This seems to dry better dusted with flour and laid flat.
HAND::
1 c Durum semolina
1/8 ts Dry mustard
-=OR=-
1/8 ts Ground nutmeg
1/3 c Asparagus puree
2 tb To 3 water; if needed
ELECTRIC::
1 1/4 c Durum semolina
1/8 ts Dry mustard
-=OR=-
1/8 ts Nutmeg
1/3 c Asparagus puree
2 tb Water; if needed
Yield: 1 Servings
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