Poodle
Pasta3 1/2 cups whole wheat flour
8 ounces beef
liver
3 whole egg
1 tablespoon olive oil
8 tablespoons butter -- optional
Puree beef liver in blender until smooth. Add eggs and
blend for about a minute.Put flour in a large mixing bowl and make a well
in the center of the flour.Pour liver and egg mixture into well along with olive
oil. Mix well until thoroughly combined.Turn dough out on floured board and knead
well for at least 5 minutes or until smooth and shiny.Wrap dough in plastic wrap
and let dough rest in refrigerator for at least 1 hour, no longer than 2 days.
When
ready to make pasta, divide dough into 8 equal portions, approximately 4 oz. each.Form
into desired pasta shapes with hands or use pasta machine.Cook in rapidly boiling
water until al dente. For thin noodles, approximately 10 minutes, for thicker
noodles a few minutes longer.Drain noodles and toss with 1 tablespoon butter per
serving, if desired.Instead of butter, try tossing noodles with 1 tablespoon olive
oil, canola oil or other oil high in omega-3 and omega-6 fatty acids.
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