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Carrot Egg Pasta

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Recipe

Carrot Pasta recipe

 

Yield

16 servings

Prep

30 min

Cook

5 min

Ready

35 min
Trans-fat Free, High Fiber, Sugar-Free, Low Sodium

Ingredients

Amount Measure Ingredient Features
4 cups durum semolina flour
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1 tablespoon vegetable oil
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¾ cup carrots
puree*
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2 large eggs
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1 x water
to bring liquid to 1 cup
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Ingredients

Amount Measure Ingredient Features
946 ml durum semolina flour
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15 ml vegetable oil
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177 ml carrots
puree*
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2 large eggs
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1 x water
to bring liquid to 1 cup
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Directions

Prepare carrot purée by cooking 5 medium carrots in water until soft. Drain cooking water and purée carrots in a blender or food processor. Allow purée to cool.

  1. lace dry ingredients into the mixing bowl of your pasta maker; add oil.

  2. In a bowl, mix carrot purée and eggs until well blended. Add water, if needed for 1 cup.

  3. Add liquid ingredients through the feed tube in a very slow, but steady, stream.

  4. At this point, refer to your pasta machine's manual to achieve optimum dough development and for instructions on how to extrude the dough.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 49g (1.7 oz)
Amount per Serving
Calories 66310% from fat
 % Daily Value *
Total Fat 7g 11%
Saturated Fat 1g 7%
Trans Fat 0g
Cholesterol 106mg 35%
Sodium 37mg 2%
Total Carbohydrate 41g 41%
Dietary Fiber 7g 26%
Sugars g
Protein 49g
Vitamin A 2% Vitamin C 0%
Calcium 4% Iron 43%
* based on a 2,000 calorie diet How is this calculated?
 

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