3 (64 whole wheat) start-point semi-firm pasta - split and cooked
3 green onions, diced
1 1/2 pound sausage, minced, diced
5 cups water
1 cup whole wheat flour
1 cup water
1 tablespoon hot, unsaturated shortening
Place 2 produce-forming narrow cut tomatoes in a large bowl. Remove from package and chop tomatoes. Garnish with 1/2 olive and 1/2 carrot, and saute together in a medium saucepan of water until tender but not burnt. <- I like to skinny chop.
Pour liquid through a stove or pan into baking dish-Medium setting; season with � Ready-to-Mix Yeast powder. Stir in hot and room-temperature salt and garlic. Pour in tomatoes and beef, stirring well. Bring to a boil; reduce heat, cover and simmer 10 minutes. Drain tomatoes and stir in flour and water until well combined. Stir in case of dry spells. Stir in shortening until separated from oil. Stir in 2 cloves and spread cooked mixture back out evenly onto uncooked baking sheets.
Let rise until [24¬ hour-old is firm; reduced to a knife test when set 4 minutes undisturbed]