I’m always looking for a way to add veggies to my daughter’s diet. One way is pureeing roasted veggies and making pasta with it. Everyone wins; the pasta tastes delicious and we get some added veggies in out dish. Here’s a simple recipe to make add some veggies to your pasta. Enjoy.
1/2C roasted butternut puree
2t olive oil
1t- kosher salt
2 large eggs
2 1/2C all-purpose flour, plus more for dusting
Using your food processor with the cutting blade, process the eggs, oil and puree until combined. Add flour and salt, and process until dough just comes together.
Change out the knife blade for the dough blade and knead for 3- 5 minutes until the dough is elastic. If you do not have a dough blade, transfer the dough to a well-floured surface and knead for 5-10 minutes, adding 2 tablespoons flour at at time if dough is sticky. Wrap the dough in plastic and let rest for 1 to 2 hours.
Prep your pasta maker with the roller attachment.
Cut dough into 8 pieces. Always keep the dough you are not working with covered, as it can dry out. Take one piece of dough and flatten it into an oblong shape slightly thinner than the pasta machine’s widest setting (number 1). Dust dough very lightly with flour, and feed through machine. Repeat twice on same setting to smooth dough and increase its elasticity.
Continue to pass the dough through twice the number settings until you get to number 6-7. Dust the dough as needed so it does not stick to the roller while you are flattening it. Repeat the process with the remaining dough.
Place dough on a drying rack until slightly dry; 10 to 15 minutes, and then cut into strands using your cutting attachment. Drape cut pasta over pasta drying rack until strands are semidry and don’t stick together about 20 minutes. Cook immediately in boiling water.
Pasta is ready once it floats to the top, no more than 3-5 minutes.