* Exported from MasterCook * Carrot Pasta Recipe By : The Pasta Machine Cook Book by 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 cook 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 - - - - - - - - - - - - - - - - - -