*  Exported from  MasterCook  *

                     VEGGIE FLAVORED PASTA - NO EGG

Recipe By     :
Serving Size  : 4    Preparation Time :0:00
Categories    : Vegetarian                       Low-fat
               Pasta

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                       -----BASIC INGREDIENTS-----
  1       c            Flour, all purpose
                       Preferably durum semolina
    1/3   c            Water
                       -----OPTIONAL INGREDIENTS-----
  1       tb           Olive oil (optional)
                       Use one of following only:
    1/4   c            Tomato Juice (for red)
    1/3   c            Carrot Puree (for orange)
    1/3   c            Beet Puree (for red)
  1       c            Spinach puree (for green)

 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 1-1/2 to 2-1/2 minutes.
 To make with bread machine, place ingredients into baking pan. Use the
 dough cycle, knead for 1/2 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 10-20 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.



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