Veggie Flavored Pasta - No Egg Recipe - Cooking Index
Veggie Flavored Pasta - No Egg Recipe - Cooking Index
| Basic Ingredients | ||
| 1 cup | 62g / 2.2oz | Flour - all purpose |
| Preferably durum semolina | ||
| 1/3 cup | 78ml | Water |
| Optional Ingredients | ||
| 1 tablespoon | 15ml | Olive oil - (optional) |
| Use One Of Following Only | ||
| 1/4 cup | 59ml | Tomato juice - (for red) |
| 1/3 cup | 78ml | Carrot puree - (for orange) |
| 1/3 cup | 78ml | Beet puree - (for red) |
| 1 cup | 237ml | 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 ed ge 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.
Source:
Michele Urvater
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