Veggie flavored pasta - no egg
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Veggie flavored pasta - no egg
  Pasta    Vegetarian    Low Fat    Eggs  
Last updated 10/4/2011 8:28:39 PM. Recipe ID 63836. Report a problem with this recipe.
]ks۶\ m EQJcqq.&=M$g$JMq .g> ½[^!$&?yzL޶=%~y_8{8S)}ϛy!o2,]bmn7"9ý{I; @s0~LɡRX^p:8$Q",2UyQx(|"2fWeEj($˓m,xQj"lb'&Y#a^Z^'nvl6A[SZ!ZLAyMFF q 0Z"{~rZ=܃Vg4"Y.$dѹI]VN'Va3 V-A4F r1M)(B1HŞ̂ 2gn9#S[=Krr=9&Hi,R eFc#?Vj l;$gSLE.R"iƻZjƴ=d,tld!؛ ԍhU[^? T 7Y OTW~CTp I*$2Kt:TȵdžET @5eL~~8 QkZ^~\/ݏXn&zj"NZkE4ɴu\L^O^Z[i Rd/>DE{6'?[t6{yyyQ|1'|iZGZLL̏.]=y::s|?=|sΞPe‹ow74d S`4|Bdyl H5.TdJXZ_(-}6R\#!.4> \\1,]]2{{oU<'X1 M.VϫistFp<^M/ miqRh,G \]Єˤ:ܬgNߜ=Bc2lX0ۺdFSzY@%u졈E(O9A?sWYWMG"Z0 s FE.O-xF ̭dE'ʁD|F8k\tk*ĂZ [qcg)6r >Y,(qP' XÒ]zO[ɠ4j~۩ϱ'K*<ΜGr7w@F4Ho?z@_@ϱF?!xAtBSymPRe%EBsb"- GR j-[Շ.J~ c1e/" 5 <"Z `!`RQ,Fh3mUv8QM04#UˎRYe0EF:sG/~z>47U CL] Bfu;V[j"=t $ɽǚ.ļQ4;U]WԦtwo19hib\`A&iTqPP1OT\IZX6>O+W^wK5xPsMcWꠇ}N0 Oˮ3$sd9NU{.\7G8\+/* b=L Xa:-3<2ģԯH -=ل 4>1"wu:m.el]3r},q"j~eRZ4kV%+[*Sn\+ J\;"#bLNuGZy|D`=X~bf@ k>j8ZTK }&|(VqgE[u,uf5hu9(j=QJ5dp PVV]> llʗ]XRro5p~& <,gi}UI7f,մbu_$xϧAou~h< nا펳Mmܖ|[g31xo5!_󝲞b 7Zk"jWcvhԦpEz~ F[%U9yH^ 0i@jm}1V̀} $mgy_.B @p :@:@; j;':#ok Z >Hʡ*Ĩ2شÔG̷jx 9mUuAQ aX QoEݿٮJM;4PeHXV4^-3V?&Z+d`B \=ʼN ‡p鮠QSxxg:ã9!/ BMyczv5[/1o,q%['feD\!͌I  MZN&fm9-2"gj% 5>§ |R(W+hd۲QAp6޶(&Cg&m،>M್ɴpL`$PQC_-0c:R`3@m1}/x:1uuLC\Bm}e\B OhboZF]z0&&eMs#+/:INP'@+xm1m1HcZFdOq> i' g&ZFc}W&Ӻvͥ -sxIm_vL,HZFb"1aQN| :hv /տֻALgB&|׶=g6Ԉ|̪V&FbZofqD ,c0mɎ>'lD !c&t MDL̟2D@bģ M$e,"L mBp7-``q@hRCԁ/ M`&i1x72Z[Mt rϦ9g򗌧#aubmBL\Ye׳d9UH˦a:=q/Yzֽ?B!u4eN[T'&PZGe Y'L\ H8x޶ [fsAu?'#6#k.@+©e}Vt[M [Yz?o_BBs}&\]&rilc)G2ѲynQ2%R鴁}Kv! is.r:ó'&V@˩w(4nk;yf}I'Rm-i,3ζ.'L,\"gofeeQ<W8AZMml/.#X-qx@ams.t9ff~ۯi ̈́oZf: nce/A<2:"Q| 2 e\&~.F]2n:j۲9sw⵴& f VlTS*$c=}ݪKܸ/SvT[!߭}Ж[Z vkv2*kߴ/c*s1ڹ@oV<ǟ׆n,Q|R֮$i8&1 Y&; !yȊrSwl agzamv2ǻq#7>Vm-x_L0!



 
      Title: Veggie flavored pasta - no egg
 Categories: Vegetarian, Low-fat, Pasta
      Yield: 4 Servings
 
MMMMM---------------------BASIC INGREDIENTS--------------------------
      1 c  Flour, all purpose
           Preferably durum semolina
    1/3 c  Water

MMMMM--------------------OPTIONAL INGREDIENTS-------------------------
      1 tb Olive oil (optional)
           Use one of following only:
    1/4 c  Tomato Juice (for red)
    1/3 c  Carrot Puree (for orange)
    1/3 c  Beet Puree (for red)
      1 c  Spinach puree (for green)
 
  To make by hand, use a floured pastry cloth, put dry ingredients on
  cloth, and make a "well" in the center of flour mixture, add liquid
  ingredients in the well, and knead the dough, working the flour to
  the center as you knead. After it forms a ball, knead by hand for
  several minutes. To make with a food processor, put all ingredients
  in the bowl. Process for 1 minute until dough begins to form. Adjust
  liquid or flour if necessary, continue to knead in the machine for
  1-1/2 to 2-1/2 minutes. To make with bread machine, place ingredients
  into baking pan. Use the dough cycle, knead for 1/2 min. Adjust flour
  and liquid to form a round ball of dough. Knead for another 5
  minutes, then press stop button. IF YOU HAVE A PASTA MACHINE,
  CONTINUE ACCORDING TO INSTRUCTIONS. To complete the pasta by hand,
  roll the dough into sheets, as thin as it is possible to roll it on a
  floured pastry cloth with a rolling pin. Then shape into long thin
  spaghetti like strips, or wider for noodles. Cut with a pie crimper
  for a fancy edge and twist into bowknots. Use your imagination. Allow
  to dry a minimum of 10-20 minutes, or longer, if necessary. It may be
  dried for several hours, put into a ziploc bag and refrigerated or
  frozen. To cook, drop into boiling water (with a little salt,
  optional), and cook just until al dente.  Do not overcook. Serve with
  your favorite sauce. You can make a white pasta, leaving out the
  vegetables, or you can use your imagination, be creative, and use any
  number of other veggies. Try green, yellow, red, purple, orange
  pepper puree; yellow summer squash or zucchini; winter squash,
  pumpkin or sweet potato; broccoli, green beans, vegetarian refried
  beans.  The list is endless. Just use approximately one-third cup of
  the one you choose.
 




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Recipe ID 63836 (Apr 03, 2005)

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