Post by Chuckie on Dec 30, 2018 22:44:39 GMT -5
OK, I found Martha Stewart's recipe for noodles made with carrots. So I (partially) followed her advice, BUT followed the Chambers recipe for the actual noodles. The noodles came out a weak orange, and a nice SAVORY taste, not really "carroty". At any rate everyone enjoyed! Recipe below:
Fresh Carrot Pasta
6 ounces carrots (4 to 6 medium), peeled and cut into 1-inch pieces (about 1/2 cup puree)
Add 2 inches of water to a medium saucepan, and fit with a steamer insert. Bring to a simmer. Add carrots; cover, and steam until softened, about 10 minutes. Puree carrots in a food processor (you should have about 1/2 cup puree). From HERE, I followed the Idlehour ingredients for noodles, and Miss Martha's and a few others' recipe instructions, which I pirated together. Below ingredients from Idlehour, but DOUBLED:
2 large eggs (duck is our preferred egg)
2+ cups all-purpose flour, plus more for dusting
1/2 tsp salt
1 tsp baking powder
Add the two large eggs & salt to the pureed carrots in the food processor. Process until well combined. Add baking powder, pulse just until combined. Add flour one cup at a time, may take a bit more or less to form a nice, smooth dough (ours took MUCH more flour, due to carrot puree I'm sure). Knead dough gently on floured surface 5 minutes or <less until really smooth & pliable, then wrap in plastic wrap. Let rest at least thirty minutes.
CHEERS!
Chuckie
Fresh Carrot Pasta
6 ounces carrots (4 to 6 medium), peeled and cut into 1-inch pieces (about 1/2 cup puree)
Add 2 inches of water to a medium saucepan, and fit with a steamer insert. Bring to a simmer. Add carrots; cover, and steam until softened, about 10 minutes. Puree carrots in a food processor (you should have about 1/2 cup puree). From HERE, I followed the Idlehour ingredients for noodles, and Miss Martha's and a few others' recipe instructions, which I pirated together. Below ingredients from Idlehour, but DOUBLED:
2 large eggs (duck is our preferred egg)
2+ cups all-purpose flour, plus more for dusting
1/2 tsp salt
1 tsp baking powder
Add the two large eggs & salt to the pureed carrots in the food processor. Process until well combined. Add baking powder, pulse just until combined. Add flour one cup at a time, may take a bit more or less to form a nice, smooth dough (ours took MUCH more flour, due to carrot puree I'm sure). Knead dough gently on floured surface 5 minutes or <less until really smooth & pliable, then wrap in plastic wrap. Let rest at least thirty minutes.
Flour work surface again, and flour up surface of rolling pin. Divide dough into fourths, then roll as thin as desired into sheets, turning often as rolling out, adding flour to surface/pin as necessary (ours was rolled VERY thin, could see countertop colour through it!!). Let sheets rest on cookie racks about 15 minutes. Remove sheet from rack, and cut into desired size, repeat. Scatter noodles over table covered w/rumpled up wax paper to dry, or hang on racks/noodle dryer. Bring large pot of water to hard boil, then add salt. Return to hard boil, add noodles, and cook until al dente. Ours were rolled VERY thin, and we only boiled about 3 minutes to desired tenderness. Boiled a handful at breakfast to taste, as I was using the rest in ANOTHER recipe I shall post elsewhere and link back to here. Said handful were delish on their own!!!
CHEERS!
Chuckie