Recipe - Carrot Pasta

Extruder:; (Hand):
1 One fourth cup Semolina Flour; (1 C)
1/8 teaspoon Nutmeg; (1/8 T)
3 tablespoon Carrots; To 5 T, Pureed

1/3 C
Vegetable Oil; Optional,
Note
Water; If And As Needed

I didn't have any durum semolina so I used bread flour, cooked and pureed
the carrots, also used cardamom instead of the nutmeg, and eliminated the
oil completely and did not need any water.

NOTE: Vegetable oil is optional for the extruder and not even mentioned for
the hand method.

The cooked and pureed carrots provide a brilliant orange color and adds
extra flavor and nutrition. The moisture comes from the carrots
themselves, so all the dough to knead prior to adding any additional water.
If you are not in the mood to cokr and puree carrots, simply use a jar of
baby food carrots. Watch the dough and adjust as necessary the flour and
water.

Variations: Susbtitute ground coriander or cardamom for the nutmeg.

This is excellent...

Entered into MasterCook II and tested for you by Reggie Dwork
reggie@reggie.com
Posted to Digest eatlf.v096.n121

Date: Sun, 11 Aug 1996 16:40:35 0500

From: matejka@bga.com (Anita A. Matejka)
NOTES : Cal 126.8
Fat 0.4g
Carbs 25.7g
Fiber 1.5g
Protein 4.4g
Sodium 1mg
CFF 2.8%