On Jun 28, 12:43*pm, Dan S.
> wrote:
> Kswck used his keyboard to write :
>
> > "Dan S." > wrote in message
> ...
> >>I made a scratch pasta once with fresh sage, lots of parmasean - those were
> >> the dominate flavors I remember. *It was more like a dumpling when finished
> >> than a pasta. *What am I thinking of.
>
> > Um, sage and cheese ravioli?
>
> No. *I don't remember adding any flour, and it wasn't a wrapped pasta. *
> It was basically the cheese, sage, and bound with egg - probably salt,
> pepper, maybe butter, but I don't remember exactly.

Confusing. Why do you call it "pasta" if it had no flour? -aem