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Carrot-Sage Pasta

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CATEGORY CUISINE TAG YIELD
Eggs Ckright1 1 servings

INGREDIENTS

1/4 c Fresh carrot puree or juice
2 ts Minced fresh sage
2 c Unbleached all-purpose flour
(or 2 cups durum semolina flour)
2 lg Eggs
Water; as needed

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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