-MANGO PASTA-
1/2 lb Semolina flour
1/2 lb Flour
3 tb Mango, pureed
1/2 ts Oil, olive
6 Egg, beaten

MANGO PASTA: Mix together the flours, mango, and olive oil in a mixer
fitted with a dough lure. Set the speed to low. Slowly add eggs with
the mixer working, one at a time, until a sticky dough is formed.
Continue kneading for 10 proceedings (add more flour is needed to form a
polish, elastic gelt). Wrap the dough tightly in plastic wrap and
refrigerate for 2 hours. Roll out and cut to desired thickness. Cook
in boiling salted water to al dente.

Cakes: Combine all ingredients in a bowl and refrigerate, covered,
for 2 hours. Form pasta mixture into cakes and fry in canola oil in a
non stick pan until cooked through and lightly browned on each face.

Nutritional information per serving: xx calories, xx gm protein, xxx
mg cholesterol, xx gm sugar, xxx mg na, x gm fibre, xx gm
fat (x gm sat, x gm mononucleosis, x gm poly), x mg press, xx mg ca, xx%
of calories from fat.