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Red Pasta

The proportions are similar to those for green pasta:

1 pound flour
10 ounces carrots
3 eggs
A tablespoon of tomato paste
A pinch of salt

Peel the carrots, dice them, and simmer them
until soft in lightly salted water.
Drain them well, blend them, add the tomato paste to the mixture, and heating it pot, stirring constantly, until it has
become quite firm.
Combine the mixture with the other ingredients when you
make the dough.
If you want the pasta really red you can dispense with the
carrots and simply cook down a tube of tomato paste, though in this case the resulting pasta will be rather acidic and will require something along the lines of a cream sauce to balance it.
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