CARROT PASTA

1/2 pound carrot, peeled and sliced
2 cups unsalted chicken broth
2 cups semolina flour
1 egg
1 teaspoon olive oil

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 and liquid has evaporated (watch carefully towards the end).

Puree carrots in a food processor. Combine flour, carrots, and egg in food processor.

With machine running, add oil, and process until mixture forms a ball knead until pasta is glove-leather soft.

Roll out 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.

Servings: 4
Source: TJ Hill - Appetites Catered