Carrot 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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