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Title: Carrot Pasta
Categories: Pasta
Yield: 1 Servings
| HAND | ||
| 1 | c | Durum semolina |
| 1/8 | ts | Nutmeg |
| 1/3 | c | Carrot puree |
| Water, if and as needed | ||
| EXTRUDER | ||
| 1 1/4 | c | Durum semolina |
| 1/8 | ts | Nutmeg |
| 3 | tb | To 5 carrot puree |
| 1 | tb | Vegetable oil, optional |
| Water, if and as needed | ||
Allow the dough to knead before adding any additional water. Use baby carrots if you don't feel like cooking them. As the water content of fruits and vegetables vary, add more puree, water or flour as necessary. Watch the dough carefully.
VARIATION:
Substitute ground coriander or cardamom for the nutmeg. Per 1 cup Serving: 215calories 8.1g protein 43.2g carbohydrate 1.0g fat 4.2mg sodium
The Pasta Machine Cookbook Donna Rathmell German ISBN: 1-55867-081-5 Entered by Carolyn Shaw 4-95.
>From z@fybits.com (Z. Pegasus) Mon Jun 26 03:34:26 MST 1995
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