Veggie flavored pasta - no egg
[an error occurred while processing this directive]

[an error occurred while processing this directive]
Veggie flavored pasta - no egg
  Pasta    Vegetarian    Low Fat    Eggs  
Last updated 6/12/2012 1:28:28 AM. Recipe ID 63836. Report a problem with this recipe.
[an error occurred while processing this directive]

      Title: Veggie flavored pasta - no egg
 Categories: Vegetarian, Low-fat, Pasta
      Yield: 4 Servings
MMMMM---------------------BASIC INGREDIENTS--------------------------
      1 c  Flour, all purpose
           Preferably durum semolina
    1/3 c  Water

MMMMM--------------------OPTIONAL INGREDIENTS-------------------------
      1 tb Olive oil (optional)
           Use one of following only:
    1/4 c  Tomato Juice (for red)
    1/3 c  Carrot Puree (for orange)
    1/3 c  Beet Puree (for red)
      1 c  Spinach puree (for green)
  To make by hand, use a floured pastry cloth, put dry ingredients on
  cloth, and make a "well" in the center of flour mixture, add liquid
  ingredients in the well, and knead the dough, working the flour to
  the center as you knead. After it forms a ball, knead by hand for
  several minutes. To make with a food processor, put all ingredients
  in the bowl. Process for 1 minute until dough begins to form. Adjust
  liquid or flour if necessary, continue to knead in the machine for
  1-1/2 to 2-1/2 minutes. To make with bread machine, place ingredients
  into baking pan. Use the dough cycle, knead for 1/2 min. Adjust flour
  and liquid to form a round ball of dough. Knead for another 5
  minutes, then press stop button. IF YOU HAVE A PASTA MACHINE,
  CONTINUE ACCORDING TO INSTRUCTIONS. To complete the pasta by hand,
  roll the dough into sheets, as thin as it is possible to roll it on a
  floured pastry cloth with a rolling pin. Then shape into long thin
  spaghetti like strips, or wider for noodles. Cut with a pie crimper
  for a fancy edge and twist into bowknots. Use your imagination. Allow
  to dry a minimum of 10-20 minutes, or longer, if necessary. It may be
  dried for several hours, put into a ziploc bag and refrigerated or
  frozen. To cook, drop into boiling water (with a little salt,
  optional), and cook just until al dente.  Do not overcook. Serve with
  your favorite sauce. You can make a white pasta, leaving out the
  vegetables, or you can use your imagination, be creative, and use any
  number of other veggies. Try green, yellow, red, purple, orange
  pepper puree; yellow summer squash or zucchini; winter squash,
  pumpkin or sweet potato; broccoli, green beans, vegetarian refried
  beans.  The list is endless. Just use approximately one-third cup of
  the one you choose.

Didn't find the recipe you were looking for? Search for more here!

[an error occurred while processing this directive]
Recipe ID 63836 (Apr 03, 2005)

[an error occurred while processing this directive]