Veggie Flavored Pasta- No Egg

Recipe: Veggie Flavored Pasta- No Egg

Ingredients


BASIC INGREDIENTS

  • 1 c Flour, all purpose Preferably durum semolina
  • 1/3 c Water

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)

Instructions

  1. 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.
  2. After it forms a ball, knead by hand for several minutes.
  3. To make with a food processor, put all ingredients in the bowl. Process for 1 minute until dough begins to form.
  4. Adjust liquid or flour if necessary, continue to knead in the machine for 1-1/2 to 2-1/2 minutes.
  5. To make with bread machine, place ingredients into baking pan. Use the dough cycle, knead for 1/2 min.
  6. 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.

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. The list is endless. Just use approximately one-third cup of the one you choose.

Number of servings (yield): 3

Meal type: breakfast

Culinary tradition: USA (General)

My rating: 5 stars:  ★★★★★ 1 review(s)