Ronco Pasta Maker Manuel d'utilisateur télécharger pdf (Page 9)

CARROT PASTA

Carrot gives pasta a fabulous sunny yellow color, which makes a beautiful palette with

all sorts of green and red sauces. If you wish, add a chopped herb, such as tarragon,

for a lovely, flavorful pasta that needs little more sauce than a little more garlic and oil.

Makes 1 pound: recommended for all pasta shapes.

3 cups all-purpose unbleached flour

½ teaspoon salt

2 “large” eggs

¼ cup pureed cooked fresh carrot or baby food carrots

2 teaspoons olive oil

Water

1. Measure the flour by scooping it into a measuring cup and leveling off with the

back of a knife. Sift it into the mixing container of the pasta machine along with

the spice blend.

2. Break the eggs into liquid measuring cup. Add the pureed carrot, oil and enough

water to make ¾ cup. Use fork or small whisk to lightly beat eggs.

3. Start machine and slowly poor the liquid into the mixing container. Process,

adding additional water by tablespoons if needed and extrude as directed in

machines manual.

4. Spread the pasta out on wax paper or kitchen towels. Let dry for at least 15

minutes or up to 2 hours before using. The pasta can be stored in the refrigerator

for up to 24 hours or frozen up to one month.

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Ronco Pasta Maker Manuel d'utilisateur Page 9