*  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                          Pasta

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                       Vegetable oil (optional)
                       Water -- as needed
                       Extruder:
  1 1/4  c             Semolina flour
    1/8  ts            Nutmeg
  3      tb            Carrots -- up to 5 tb, pureed
                       Hand Extruder:
  1      c             Semolina flour
    1/8  tb            Nutmeg
    1/3  c             Carrots -- Pureed

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 by: Reggie Dwork <[email protected]>


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