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Fresh Herb Sauce

  • Chop herbs very fine. Bring water to a boil in a small saucepan;
  • add herbs then return to boil. Reduce mixture over heat to 2 T.
  • Process the flour, eggs, salt, heavy cream, and herb mixture in
  • a food processor until it has a coarse meal texture. Knead on a
  • floured surface unti smooth. Quarter the dough and run through
  • a pasta machine until very thin. Cut into fettuccini and cook
  • in boiling, salted water for about 3 minutes.

1 T fresh rosemary leaves. 1 t fresh sage. 1/4 c water. 2 c flour. 2 small eggs. 1/2 t salt. 1 T heavy cream. Drain, rinse, and toss with butter. Sprinkle with salt & pepper. Makes 10 servings. Serve with the following sauce: Saute one medium chopped onion with 2 cloves chopped garlic. Add in one to two cans of stewed tomatoes, or several chopped fresh. Add a small handful (4 T) dried oregano or some chopped fresh. Add 1-2 teaspoonfuls salt. Add 1 t sugar (if you like a sweeter sauce). Simmer for 20 minutes. Other herbs such as basil or bay can be added for extra flavor.

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