16 ounce can diced carrots, well drained
2 eggs
3 3/4 cups all purpose flour
1/2 teaspoon salt
1 teaspoon olive oil or cooking oil

Preparation Instructions:

Place carrots and eggs in a blender container; cover and blend till pureed.

In a mixing bowl stir together 3 1/4 cups fo the flour and salt. Make a well in the center. Add the carrot mixture and olive oil or cooking oil. Mix well.

Sprinkle the kneading surface with the remaining 1/2 cup flour. Turn dough out onto the floured surface. Knead till th dough is smooth and elastic (8 to 10 minutes). Cover and let rest 10 minutes.

Divide dough into thirds or fourths. On a lightly floured surface roll each third of dough into a 16 x 12 inch rectangle or each fourth of dough into a 12 inch square. If using a pasta machine, pass dough through machine till 1/16 inch thick. Dust with additional flour, as necessary, to prevent sticking. Cut and shape as desired. Makes 1 3/4 pounds fresh pasta.