Combine hazelnuts & flour in mixing bowl. In a separate bowl, mix water, salt, oil, & eggs together. Knead egg mixture into hazelnut & flour mixture. Continue to knead until dough forms ball. Remove dough from bowl & knead by hand until soft. Cover dough & allow to relax for 1 hr. Under refrigeration. Roll and cut dough into desired pasta shape. Cut pasta may be tossed w/ cornmeal & held under refrigeration for 2 days. Before cooking, gently toss pasta to remove excess cornmeal.

The Trellis

Duke Of Gloucester St.;Wm'sburg

To Use W/Sauteed Urbanna Duck

From the <Micro Cookbook Collection of American recipes>, downloaded from Glen's Mm Recipe Archive, http://www. Erols. Com/hosey.