Try this Carrot Fettuccine recipe, or contribute your own.
Suggest a better descriptionPlace carrots, eggs, oil and 1 teaspoon salt in blender. Cover and blend on medium speed about 20 seconds or until smooth. Make a well in center of flour. Mix in carrot mixture thoroughly. (If dough is too dry, mix in a few drops of water. If dough is too sticky, mix in a small amount of flour.) Gather dough into ball. Knead on floured surface about 5 minutes or until smooth and elastic. Let stand 10 minutes. Divide dough into 4 equal parts. Roll one part at a time into paper-thin rectangle on generously floured surface (keep remaining dough covered). Loosely fold rectangle lengthwise into thirds. Cut crosswise into 1/4-inch strips. Unfold strips and place in single layer on towels at least 30 minutes or until dry. (If using pasta machine, pass dough through machine until 1/16-inch thick.) Heat water to boiling. Stir in 1/4 teaspoon salt and the fettuccine. Cook 3 to 5 minutes or until almost tender; drain. 8 SERVINGS (ABOUT 3/4 CUP EACH); 155 CALORIES PER SERVING. NOTES : easy Recipe by: Betty Crockers Cookbook
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Serving Size: 1 Serving (331g) | ||
Recipe Makes: 8 servings | ||
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Calories: 188 | ||
Calories from Fat: 119 (63%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13.3g | 18 % | |
Saturated Fat 4g | 20 % | |
Monounsaturated Fat 5.4g | ||
Polyunsanturated Fat 1.8g | ||
Cholesterol 528.8mg | 163 % | |
Sodium 183.3mg | 6 % | |
Potassium 179.6mg | 5 % | |
Total Carbohydrate 1.4g | 0 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 1.2g | ||
Protein 15.8g | 23 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 188
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