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CARROT PASTA
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Pasta Machine
Amount Measure Ingredient -- Preparation Method
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4 cups Eagle Mills Semolina for Pasta or Pasta
Flour
1 Tablespoon Oil
3/4 Carrot Puree*
2 large Eggs
Water to bring liquid to 1 cup
* Prepare carrot puree by cooking 5 medium carrots in water until
soft. Drain cooking water and puree carrots in a blender or food
processor. Allow puree to cool.
1.) Place dry ingredients into the mixing bowl of your pasta
maker; add oil.
2.) In a bowl, mix carrot puree 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.
Variations: Add 1/8 tsp. Nutmeg, Ginger, or 1 tsp. dill to dry
ingredients
Contents © 1997 ConAgra, Inc.
For more information, contact us at eminfo@eaglemills.com
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Per serving (excluding unknown items): 247 Calories; 22g Fat (81% calories from
fat); 11g Protein; 1g Carbohydrate; 366mg Cholesterol; 107mg Sodium
NOTES : www.eaglemills.com
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