I love making fresh pasta, and I get excited when I discover new ways to make it. My spinach pasta was a hit, so I wanted to try making carrot pasta - sneak in those veggies where you can! It's even more delicious paired with my creamy garlic parmesan sauce!
Here's how to make it:
Ingredients
3-4 large carrots, peeled and cut into 2" pieces
3 large eggs
3-4 cups all-purpose flour, plus more for work surface
1 TSP kosher salt
Instructions
Bring water to a boil in a medium saucepan, add the carrots, reduce the heat, and simmer until fork tender, about 8-10 minutes.
Drain the carrots and puree them in a food processor. Reserve 1/2 cup of the carrot puree and discard any excess, or keep it to use in another recipe (I'm not a fan of wasting food).
Add the carrot puree and eggs to the food processor and mix until fully combined.
Add 3 cups of flour and salt and pulse until a dough forms. If the dough is too sticky, add 1/2 cup more flour at a time until you have the desired consistency.
Remove the dough, wrap in plastic wrap, and let rest at room temperature for 30 minutes (or you can refrigerate it overnight if you want to make it the next day, but be sure to let it sit at room temp for 20-30 minutes before using).
Dust a large baking pan with flour and set aside.
Slice the dough into two even pieces. Using your hands or a rolling pin, gently flatten one at a time into an oval disk. Run the first disk of dough through the pasta roller attachment three times on level 8 (the widest setting - this is the setting on my attachment). If you don't have a pasta roller, you can use a rolling pin to roll it out instead.
Fold both short ends in to meet in the center, then fold the dough in half to form a rectangle.
Run the dough through the pasta roller three times on level 7 (or next level), three times on level 6, and one time each on levels 5, 4 and 2.
Lay half of the pasta sheet onto the floured baking sheet and sprinkle with flour before folding the other half on top. Sprinkle more flour on top of the second half. Every side should be floured so that your final pasta noodles won't stick together.
Repeat with remaining dough. You should end up with two separate layers of dough (2 disks of dough each) on the baking pan.
Take each layer of dough and fold according to #9 in the instructions.
On a cutting board, using a sharp knife, slice the folded dough to desired thickness. If you have a pasta cutter attachment, use that according to its instructions.
Separate the pasta ribbons and cook in a pot of salted boiling water for 2 minutes until desired texture. Two minutes makes it al dente, which is perfect for me!
Add sauce, veggies, meatballs or seafood and enjoy! You can store the pasta in the fridge wrapped in plastic wrap for up to two days.
Did you make it? Share pics in the comments!