INGREDIENTS

INSTRUCTIONS

Add the carrot puree or juice and minced sage to the eggs as they are
incorporated into the flour. Proceed as follows.  Food processor
method: Place the flour in the bowl of the food  processor. With the
motor running, add the eggs, one at a time.  Continue processing for 10
seconds after the last egg has been added.  Add drops of water if the
dough seems too dry. Turn out onto a  lightly-floured work surface and
knead for 6 to 8 minutes or until  the dough is smooth and satiny and
springs back when pressed with a  finger.  Hand-mix method: place the
flour in a mound on a clean work surface.  Form a well in the center
and break the eggs into the well. Mix the  eggs with a fork. Pulling
from the sides of the well, gradually  incorporate the flour into the
eggs. Continue to mix until the dough  forms a ball, adding drops of
water as necessary. Begin kneading the  dough, pushing the dough with
the heel of your hand. Knead until soft  and satiny. Most important,
the dough should spring back when poked  with your finger. This will
take 10 to 15 minutes of continuous  kneading.  Divide the dough into 4
pieces, wrap in plastic wrap, and refrigerate  for at least 45 minutes.
The dough may also be frozen at this point,  thaw in the refrigerator
before proceeding. Roll out by hand or with  a hand-cranked pasta
machine, according to the manufacturer's  directions. This recipe
yields approximately 1 pound of fresh pasta,  serving 4.  Recipe
Source: COOKING RIGHT with John Ash From the TV FOOD NETWORK -  (Show #
CR-9679 broadcast 12-08-1996) Downloaded from their Web-Site -
http://www.foodtv.com  Formatted for MasterCook by MR MAD, aka Joe
Comiskey -  jpmd44a@prodigy.com  12-10-1996  Recipe by: John Ash
Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2191
Calories From Fat: 132
Total Fat: 15g
Cholesterol: 372mg
Sodium: 153.7mg
Potassium: 740mg
Carbohydrates: 430g
Fiber: 15.2g
Sugar: 1.9g
Protein: 70.7g