Homemade Pasta with Market Veggies

This simple vegetable pasta recipe is sure to please anyone who tries it. It is also another way to impress your guests with your pasta making skills!

Print Pin

Course: Main Course

Cuisine: Italian

Keyword: Vegetarian

Prep Time: 30

Total Time: 45

Servings:

Calories: 611kcal

Equipment

pasta machine
1 spatula
1 mixing bowl

Ingredients

11 oz semolina flour
11 oz all-purpose flour
1 Tbsp salt
1 egg
5.5 oz warm water
1 Tbsp oil
beets or spinach
Whichever variety of fresh vegetables Such as kale, fennel, beans, broccoli, etc. sautéed and mixed with pasta.

Instructions

Mix the dry ingredients well on a wooden or other solid surface.
Make a large 5-6” well in the middle with no leaks in the outside “berm” and add the water egg and oil.
Working from the outside in with a fork, bring the dry ingredients into the wet.
As the dry ingredients get soaked up by the liquid, use a bench knife or a spatula, or just your hand to pick it up and begin to knead it.
It will seem like it's too dry and you can't possibly make it come together. That is good. it will come together.
Knead the dough vigorously for 2-3 minutes and chill for at least one hour before rolling out.

Colored Pasta

Use beet juice or spinach to make red and green pasta. Puree the cooked beets or spinach very well in as little water as possible. The puree should make up 75% of the water added. Also reduce the amount of liquid to 5 fluid ounces with veg purees.

Nutrition