Veggie Flavored Pasta - No Egg

Directions

To make by hand, use a floured pastry cloth, put dry ingredients on cloth, and make a well in the center of flour mixture.

Add liquid ingredients in the well, and knead the dough, working the flour to the center as you knead.

After it forms a ball, knead by hand for several minutes.

To make with a food processor, put all ingredients in the bowl.

Process for 1 minute until dough begins to form.

Adjust liquid or flour if necessary, continue to knead in the machine for 1½ to 2½ minutes.

To make with bread machine, place ingredients into baking pan.

Use the dough cycle, knead for ½ min.

Adjust flour and liquid to form a round ball of dough.

Knead for another 5 minutes, then press stop button.

If you have a pasta machine, continue according to instructions.

To complete the pasta by hand, roll the dough into sheets, as thin as it is possible to roll it on a floured pastry cloth with a rolling pin.

Then shape into long thin spaghetti like strips, or wider for noodles.

Cut with a pie crimper for a fancy edge and twist into bowknots.

Use your imagination.

Allow to dry a minimum of 10 to 20 minutes, or longer, if necessary.

It may be dried for several hours, put into a ziploc bag and refrigerated or frozen.

To cook, drop into boiling water (with a little salt, optional), and cook just until al dente.

Do not overcook. Serve with your favorite sauce.

You can make a white pasta, leaving out the vegetables, or you can use your imagination, be creative, and use any number of other veggies.

Try green, yellow, red, purple, orange pepper puree; yellow summer squash or zucchini; winter squash, pumpkin or sweet potato; broccoli, green beans, vegetarian refried beans.

The list is endless. Just use approximately one-third cup of the one you choose.