| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Vegetables |
|
Pasta |
8 |
servings |
INGREDIENTS
| 1 |
cn |
Sliced carrots; (8-1/4 ounces) |
|
|
Drained |
| 2 |
|
Eggs |
| 1 |
tb |
Olive or vegetable oil |
| 1 |
ts |
Salt |
| 2 |
|
Up to; up to, |
| 2 1/4 |
c |
All-purpose flour* |
| 4 1/2 |
qt |
Water |
| 1/4 |
ts |
Salt; if desired |
|
|
*if using self-rising flour; omit |
|
|
The 1 teaspoon salt. |
INSTRUCTIONS
Place carrots, eggs, oil and 1 teaspoon salt in blender. Cover and
blend on medium speed about 20 seconds or until smooth. Make a well
in center of flour. Mix in carrot mixture thoroughly. (If dough is
too dry, mix in a few drops of water. If dough is too sticky, mix in
a small amount of flour.) Gather dough into ball. Knead on floured
surface about 5 minutes or until smooth and elastic. Let stand 10
minutes. Divide dough into 4 equal parts. Roll one part at a time
into paper-thin rectangle on generously floured surface (keep
remaining dough covered). Loosely fold rectangle lengthwise into
thirds. Cut crosswise into 1/4-inch strips. Unfold strips and place
in single layer on towels at least 30 minutes or until dry. (If using
pasta machine, pass dough through machine until 1/16-inch thick.)
Heat water to boiling. Stir in 1/4 teaspoon salt and the fettuccine.
Cook 3 to 5 minutes or until almost tender; drain. 8 SERVINGS (ABOUT
3/4 CUP EACH); 155 CALORIES PER SERVING.
NOTES : easy
Recipe by: Betty Crocker's Cookbook
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