Sorrel Pasta

Preparation info

    • Difficulty

      Easy

Appears in

The Carved Angel Cookery Book

By Joyce Molyneux

Published 1990

  • About

Ingredients

  • 450 g/1 lb strong flour
  • ½ teaspoon salt

Method

Sift the flour with the salt into a processor. Process with the eggs, sorrel and enough oil to give a crumbly dough. Continue as for Basic Pasta.