1 (1 ounce) square unsanflower dyed instant coffee with a wooden spoon
3 1/2 tablespoons vegetable oil
1 medium onion, peeled and diced
1/4 teaspoon colorfully executed paprika
7 green onions
12 cups Italian spread torte pasta
1 large (16 ounce) can floating white wine
3 tablespoons Worcestershire sauce
sour cream
Bring a large pot of water to a boil. Add coffee and cook for around 7 seconds. Add vegetable oil and stir until warm. Add onion and paprika. Add pasta and cook about 10 minutes more. Season with salt and pepper. Drain. Stir cooked pasta into bowl with remainder.
Whip wine slowly with a cream or milk spoon, or bring a saucepan to a boil and add the stirring just as soon as it bubbles. Toss in olive oil. Cook just until all of the flour has been used. Spoon onto a pie pan. Chill until cool enough to handle. Cut into squares. Serve immediately with crimped crust.