Rosa (my pasta machine) needed a work out, she's been in her box for a few weeks now and getting antsy!
Last time Rosa came out to play we made fettuccine, this time, pillowy pockets of goodness - Ravioli.
I had wanted to kick up the dough making it a little, you know, creative. I'd eaten spinach pasta before (shucks, none in the house) but I had never had carrot pasta (WOOT - just happened to have a brand new bunch)
Figuring the sweetness of the carrots would be a good combination with a filling that was either spicy or savory, Rosa and I hand and crank - were ready.
You'd think this might take a while but it was only an extra 10 minutes or so from the "regular" dough recipe and whenever you get a chance to add extra flavor AND veggies what's an extra 10 minutes?
Carrot Pasta Dough
2 large carrots, peeled and cubed (3 if you want extra puree for your filling or baby)
2 1/2 c. flour
1 tbsp. salt
Peel, cut and cube your carrots and boil them in unsalted water for about 10 minutes or until fork tender.
Puree carrots in a blender (or food processor) until smooth. I added a few tablespoons of the carrot water for easier blending (because I do not have a processor).
In your bowl add the puree and eggs and combine. Add in the flour and salt and blend for about 20 seconds until it forms a slight ball (don't worry if you have stragglers - they will incorporate)
Turn out into a lightly floured surface and knead for about 5-10 minutes.
|yes, I had a few chunks - I picked out any large ones as it was being kneaded|
Form a ball and wrap with plastic and let sit at least 45 minutes.
Cut the dough into 6-8 pieces and use one at a time, keeping others wrapped so they do not dry out.