Carrot Pasta
pasta
1/2 lb carrot; peeled and sliced
2 cup chicken broth; unsalted
1 egg
1 teaspoon olive oil
2 cup semolina
Recipe by: TJ Hill - Appetites Catered COMBINE CARROTS AND BROTH IN A SAUCEPAN, OVER A MODERATE FLAME BRING TO A BOIL, REDUCE HEAT, AND SIMMER FOR 25-30 MINUTES, UNTIL TENDER AN LIQUID HAS EVAPORATED (WATCH CAREFULLY TOWARDS THE END) PUREE CARROTS IN A FOOD PROCESSOR COMBINE FLOUR, CARROTS, AND EGG IN A FOOD PROCESSOR WITH MACHINE RUNNING, ADD OIL, AND PROCESS UNTIL MIXTURE FORMS A BALL KNEAD UNTI PASTA IS GLOVE-LEATHER SOFT ROLLOUT TO DESIRED THICKNESS CUT INTO STRIPS OR SHAPES COOK IN BOILING-SALTED WATER FOR 2-3 MINUTES, UNTIL BARELY TENDER DRAIN WELL SERVE HOT, GARNISHED AS DESIRED
Yield: 4 servings
