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