Recipe: Vegetable Pasta Dough

Vegetable Pasta Dough
From: Veggie Life, May 1995
Makes 3/4 lb

1 1/2 cups unbleached white flour
1 egg
1/2 tsp. salt
1 tsp. olive oil
pureed vegetable
cooking liquid from vegetables

Spinach Pasta Dough: Add 1/2 cup spinach puree or 3/4 cup very finely chopped fresh spinach.

Beet Pasta Dough: Add 1/2 cup beet puree.

Carrot Pasta Dough: Add 1/2 cup carrot puree.

Tomato Pasta Dough: Add 1/2 cup tomato paste or 1/2 cup minced sun-dried
tomatoes.

Pumpkin Pasta Dough: Add 1/2 cup canned pumpkin.

A couple of tablespoons of finely chopped fresh herbs can also be added to create interesting combinations, such as tarragon with carrot, basil with tomato, or sage with pumpkin. Herb flavors are more apparent than vegetable flavors.