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Veggie Flavored Pasta - No Egg
Veggie Flavored Pasta - No Egg
- Recipe Submitted by ADMIN on 09/26/2007
Category: Vegetarian, Pasta, Low Fat
Ingredients List
- -----------------------------BASIC INGREDIENTS-----------------------------
- 1 c Flour, all purpose
- Preferably durum semolina
- 1/3 c Water
Directions
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.
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.
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