Carrot Pasta

4 cups Eagle Mills Semolina for or

Flour 1 Tablespoon Oil

3/4 Carrot Puree*

2 large Eggs

Water to bring liquid to 1 cup

* Prepare carrot puree by cooking 5 medium carrots in water until soft. Drain cooking water and puree carrots in a blender or food processor. Allow puree to cool.

1.) Place dry ingredients into the mixing bowl of your pasta

maker; add oil. 2.) In a bowl, mix carrot puree and eggs until well blended. Add

water, if needed for 1 cup. 3.) Add liquid ingredients through the feed tube in a very slow,

but steady, stream. 4.) At this point, refer to your pasta machine's manual to achieve

optimum dough development and for instructions on how to extrude the dough.

Variations: Add 1/8 tsp. Nutmeg, Ginger, or 1 tsp. dill to dry ingredients

Contents ? 1997 ConAgra, Inc. For more information, contact us at eminfo@eaglemills.com