Raw Carrot Pasta
|Diced carrots||2 Cup (32 tbs) (Raw Ones)|
|Eggs||3 Large (At Room Temperature)|
|Vegetable oil||1 Tablespoon|
|Semolina flour||3 Cup (48 tbs)|
In a blender container, combine carrots, eggs and oil.
Puree about 30 seconds.
Place flour in a mound on a large flat surface.
Make a well in the center.
Gently add carrot puree and salt.
With a fork, gently start to work flour from the side of the well into the puree.
Continue until dough becomes sticky and difficult to work with the fork.
Knead by hand to make a rough looking dough.
Let dough rest 10 minutes.
If working by hand, knead dough until most of the flour is used and dough is smooth and elastic, about 10 minutes.
Roll out by hand after dough rests in a plastic bag 30 minutes.
If using pasta machine, you can finish kneading the dough and roll out immediately.
Whichever method you use, divide dough into 3 balls.
Roll out 1 ball at a time into desired thickness and cut into desired shape and width.
Variation To make with food processor: Insert the metal blade in processor.
Place carrots, eggs and oil in container.
Process until carrots are pureed, about 30 seconds.
Add 2 1/2 cups flour and salt.
Process until mixture leaves sides of container and forms a ball.
Add remaining flour if needed.
Remove dough and knead by hand until dough is smooth and elastic, about 1 minute.
Add more flour if needed.
Serving size: Complete recipe
Calories 1827 Calories from Fat 272
% Daily Value*
Total Fat 31 g47%
Saturated Fat 6.7 g33.5%
Trans Fat 0 g
Cholesterol 634.4 mg211.5%
Sodium 2324.6 mg96.9%
Total Carbohydrates 313 g104.4%
Dietary Fiber 19.7 g78.7%
Sugars 13.3 g
Protein 71 g142.5%
Vitamin A 869.9% Vitamin C 25.2%
Calcium 16.5% Iron 89.1%
*Based on a 2000 Calorie diet