aem brought next idea :
> 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

Found it. Nevermind.

Best stuff ever, if you're feeling ambitious.

http://www.alacartetv.com/html/lidia...st_chokers.htm