Carrot Pasta<R T>

* Exported from MasterCook *

Carrot Pasta <R T>

Recipe By : The Pasta Machine Cook Book, Donna Rathmell German
Serving Size : 6 Preparation Time :0:00
Categories : Fatfree Main Dishes
Pasta Pasta Machine

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Extruder: -- (Hand):
1 1/4 C Semolina Flour -- (1 C)
1/8 Tsp Nutmeg -- (1/8 T)
3 Tbsp 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

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NOTES : Cal 126.8
Fat 0.4g
Carbs 25.7g
Fiber 1.5g
Protein 4.4g
Sodium 1mg
CFF 2.8%