carrot pasta
- Categories
- Pasta
- Yield
- 1 Servings
| Measure | Ingredient |
|---|---|
| 1 cup | Durum semolina |
| ⅛ teaspoon | Nutmeg |
| ⅓ cup | Carrot puree |
| Water, if and as needed | |
| 1¼ cup | Durum semolina |
| ⅛ teaspoon | Nutmeg |
| 3 tablespoons | To 5 carrot puree |
| 1 tablespoon | Vegetable oil, optional |
| Water, if and as needed |
HAND
EXTRUDER
Allow the dough to knead before adding any additional water. Use baby carrots if you don't feel like cooking them. As the water content of fruits and vegetables vary, add more puree, water or flour as necessary. Watch the dough carefully. VARIATION: Substitute ground coriander or cardamom for the nutmeg.
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