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Pasta dough?

TheNavet
TheNavet Posts: 162 Member
edited February 1 in Recipes
Would it be possible to make pasta dough using a similar ratio of zucchini (or another vegetable I guess) and flour? Or would it yield something that is too runny or err... awful tasting :blushing: ?

Replies

  • AprilOneFourFour
    AprilOneFourFour Posts: 226 Member
    It would be too wet. If you've ever made gnocchi, you know that you have to be careful with how wet the potatoes are. Zucchini are far more watery. It's not just getting the dough to cohere, but stick together when cooking. Then there's flavour....

    You could always roast coin sized pieces of zucchini and serve them with a pasta sauce?
  • aquarabbit
    aquarabbit Posts: 1,622 Member
    I agree it would be too wet. If you want to make it a little healthier, you can use different types of flour (there are lots of recipes for different types of flour) and you can make spinach pasta by using some powdered spinach in the mix. There are lots of different pasta dough recipes out there.
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