A basic formula uses 1/3 cup flour and 1/3 cup liquid per egg.

When very soft, add 1 cup liquid, half the zest, and cranberries.

This should yield about 1 cup liquid.

Yield: 2 cups puree and 1 cup liquid.

Add 2 tablespoons of water and mix; you should have exactly 1 cup liquid.

Soak raisins in reserved 1/2 cup liquid for 15 minutes.

Place chilies in blender with 1/2 cup liquid and blend to a paste.

Add the spaghetti and the reserved 1/4 cup liquid.

Continue reducing until you have one cup liquid (this may take about 45 minutes).

For each serving you will need one-fourth to one-half cup liquid (counting juices released by any vegetables, such as tomatoes or mushrooms).