Carrot Egg Pasta
Carrot Pasta recipe
Yield
16 servingsPrep
30 minCook
5 minReady
35 minTrans-fat Free, High Fiber, Sugar-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | cups |
durum semolina flour
|
|
| 1 | tablespoon |
vegetable oil
|
|
| ¾ | cup |
carrots
puree* |
*
|
| 2 | large |
eggs
|
|
| 1 | x |
water
to bring liquid to 1 cup |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 946 | ml |
durum semolina flour
|
|
| 15 | ml |
vegetable oil
|
|
| 177 | ml |
carrots
puree* |
*
|
| 2 | large |
eggs
|
|
| 1 | x |
water
to bring liquid to 1 cup |
*
|
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.
lace dry ingredients into the mixing bowl of your pasta maker; add oil.
In a bowl, mix carrot purée and eggs until well blended. Add water, if needed for 1 cup.
Add liquid ingredients through the feed tube in a very slow, but steady, stream.
At this point, refer to your pasta machine's manual to achieve optimum dough development and for instructions on how to extrude the dough.
