You are here

Cooked Carrot Pasta

Fettuccine.Inn's picture
  All purpose flour/Unbleached flour 2 1⁄4 Cup (36 tbs)
  Water 1⁄2 Cup (8 tbs)
  Sliced carrots 2 Cup (32 tbs) (Raw Ones)
  Sugar 1 Tablespoon
  Egg 1 Large (At Room Temperature)
  Vegetable oil 1 Tablespoon
  Water 1 Tablespoon
  Salt 1⁄2 Teaspoon
  Melted butter 2 Tablespoon

Spread flour in a 13" x 9" baking pan.
Place baking pan in cold oven.
Set temperature control at 400°F (205°C).
Toast 15 minutes until flour is light bolden brown, stirring occasionally; set aside.
Turn off oven.
In a 1 quart saucepan, bring 1/2 cup water to a boil.
Add carrots and sugar.
Cover and cook 10 minutes over medium heat.
Drain well.
Puree carrot mixture in blender with egg, oil, 1 tablespoon water and salt.
Place toasted flour in a mound on a large flat surface.
Make a well in the center.
Spoon pureed mixture into the well.
With a fork gently start to work flour from the side of the well into the carrot mixture.
Continue until dough becomes sticky and difficult to work with the fork.
Knead by hand to form a rough looking dough.
Let rest 10 minutes.
Knead dough until most of the flour is used and dough is smooth and elastic, about 10 minutes, adding more flour if needed.
If rolling by hand, place dough in a plastic bag and let rest 30 minutes.
If using pasta machine, you can roll out immediately.
Whichever method you use, divide dough into 9 equal parts.
Preheat oven to 350°F (175°C).
Butter a baking sheet.
Roll out each piece of dough to a 5 inch square about 1/8 inch thick.
Trim edges with pastry cutter.
Set trimmings aside.
Form cornucopias by bringing 2 opposite corners of each pasta square up and overlapping, leaving a wide opening at 1 end and little or no opening at the other end.
Fold edge of wide opening over to form a rim.
Gently turn up the narrow end to make a small curl.
Place cornucopia on the buttered baking sheet with a small crumbled piece of foil holding up the curled end.
Crumble a larger piece of foil and place it inside the cornucopia to prevent it from collapsing.
Make the 10th cornucopia from dough trimmings.
Brush each cornucopia with melted butter.
Bake 5 minutes in preheated oven.
Cool on wire rack before filling.
Cornucopias may be prepared a day ahead.
Variation Cooked Carrot Pasta may be made into any noodle shape, cooked in boiling water and served with butter.

Recipe Summary

Side Dish

Rate It

Your rating: None
Average: 4.4 (12 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1601 Calories from Fat 419

% Daily Value*

Total Fat 48 g73.3%

Saturated Fat 19.4 g97.2%

Trans Fat 0 g

Cholesterol 276 mg92%

Sodium 1216.3 mg50.7%

Total Carbohydrates 253 g84.5%

Dietary Fiber 14.4 g57.7%

Sugars 27.7 g

Protein 38 g75.7%

Vitamin A 835.1% Vitamin C 24%

Calcium 15.7% Iron 81.7%

*Based on a 2000 Calorie diet


Cooked Carrot Pasta Recipe