Banana Pasta

1. 1

   Blend the banana, sugar, vanilla and egg together. Blend in the flour. Knead into a smooth ball. Add flour in small amounts, kneading as you proceed, until the ball is not sticky. Allow to rest wrapped in plastic wrap in refrigerator for half an hour when done.

2. 2

   If done by hand, roll pasta dough into a uniform log and divide into six, equal segments to roll it out thinly without creating a giant pancake of dough. Dust some waxed paper with flour and place just one of six pieces of dough in middle of waxed paper on dusting of flour. Flatten dough on floured waxed paper with the palm of your hand to elongate along length of waxed paper. Sprinkle flour over top of flattened rectangle of dough. Place waxed paper on top of floured, flattened top of dough and use rolling pin to flatten dough until it is thin enough for fettucine. Gently remove top piece of waxed paper and gently confirm that you can lift dough from bottom piece. Cut into fettucine style pasta with a table knife. (If you have a pasta machine, woo-hoo for you. Follow normal procedures per instructions that came with machine for making pasta.)

3. 3

   Don't waste your time letting fresh pasta dry. Use what you need. Freeze the rest.

No additional tips available.