Colored Tagliatelle with carrots

Colored Tagliatelle with carrots, good and genuine, like my grandmother used to prepare. Making fresh pasta takes time and patience, but I think there’s nothing better than a good dish of homemade pasta. And then if it is also colored, with the addition of natural ingredients, it’s the best.

Compared to the traditional recipe, made only of eggs and flour, I added boiled and chopped carrots and I have to say that, despite my sons’ initial skepticism, they are delicious.

Let’s see how to make Colored Tagliatelle with carrots recipe! So let’s get started.

If you love to make your homemade pasta try also my: Home made Tagliatelle Pasta recipeHomemade Potato Gnocchi, Homemade Ricotta and Spinach ravioli

Colored Tagliatelle with carrots

Video recipe of the day

  • DifficultyEasy
  • CostCheap
  • Preparation time10 Minutes
  • Rest time30 Minutes
  • Serving6
  • Cooking methodNo cooking
  • CuisineItalian

Ingredients

11/4 cup flour (7oz 200g)
1 egg
3.5 ounces carrots (100g)

Tools

1 Food processor
1 Pasta Machine

Steps

Colored tagliatelle with carrots recipe is very easy to make. Let’s start cooking the carrots.

Cook carrots

Wash carrots, peel and cut into chunks. Boil them in lightly salted water, drain and let them cool

Finely chop them with the food processor or mixer and set aside.

Make the pasta dough by hand

On a marble or wooden work surface, place flour in a mound. Create a well in the center.

Break the egg into the well and whisk with a fork, incorporating the flour as you whisk; add carrots too.

You may need to add lukewarm water, to make the loosely massed dough. Add the water slowly, one tablespoon at a time.

If the dough is softpliable and dry to the touch, it’s ready. If not and it looks too much dry or crumbly, sprinkle with a bit of lukewarm water (a teaspoon at a time) until it becomes pliable.

But if too sticky, add flour, about a teaspoon at a time, until you can handle it well.

Turn the dough onto a lightly floured surface. Knead for some minutes (4 – 5), until smooth and elastic.

Roll the dough into a smooth ball, cover with a kitchen towel (or plastic wrap) and let it rest for at least 30 minutes.

Make the pasta dough using a stand mixer

In the bowl of a stand mixer fitted with the paddle attachment, mix the flour for 10 seconds. Then add the eggs and carrots, with the motor running. 

Mix on low speed until the eggs are well incorporated. Then increase to medium-high speed, until the dough is smooth and elastic.

You may need to add lukewarm water, to make the loosely massed dough. Add the water slowly.

If the dough is softpliable and dry to the touch, it’s ready. If not and it looks too much dry or crumbly, sprinkle with a bit of lukewarm water (a teaspoon at a time) until it becomes pliable.

But if too sticky, add flour, about a teaspoon at a time, until you can handle it well.

Turn the dough onto a lightly floured surface. Knead for some minutes (4 – 5), until smooth and elastic.

Roll the dough into a smooth ball, cover with a kitchen towel (or plastic wrap) and let it rest for at least 30 minutes.

Rolling the past dough using a pasta rolling machine or attachment

Unwrap the dough and cut into 3 equal pieces. Keep any pasta you are not working with covered with a kitchen towel or plastic wrap.

Flatten one piece of the pasta dough between your hands until it is 1/3 inch (1-2cm) thick.

Dust the roller with flour and pass the flattened dough through the pasta machine on the widest setting.

Then fold it into thirds and pass through again, rotating the side you start with.

Repeat until the dough is smooth then gradually decrease the setting until you achieve a thickness of 1/6inch (1,5 mm).

Place the tagliatelle attachment onto the pasta machine to cut the pasta into strips. If you do not have it, just lay the pasta on the work surface and cut into 1/4 inch (6mm) strips.

Lift them in the air and drop on a paper tray, separated. Repeat with the remaining dough.

Here they are. Colored tagliatelle with carrots are ready.

Colored Tagliatelle with carrots

Enjoy!

Colored Tagliatelle with carrots

Buon appetito!

Colored Tagliatelle with carrots

Storage

Fresh Homemade pasta can be dried, refrigerated or frozen.

1) DRYING PASTA: I think pasta is best used right away. But if you want to store it, this is what I usually do. I dust the cut pasta with flour, then I drape it over a drying rack and let dry for at least 30 minutes. Then I fold the tagliatelle into little nests and put them into an airtight container with parchment paper. In this way, they do not need to be refrigerated and can be stored on the shelf in the airtight container in a dry area that is not exposed to extreme temperatures.

2) REFRIGERATING PASTA: you can refrigerate fresh pasta for about one day, but it’s best enjoyed as fresh as possible. I don’t usually refrigerate pasta.

3) FREEZING PASTA: you can also store homemade tagliatelle in the freezer up to 3 months.

Cook

Home made Tagliatelle pasta cooks quickly: it takes 1 to 2 minutes. It depends on the width. As soon as it rises to the surface of the heavily-salted cooking water, it is likely ready.

Super healthy Carrot

Often recommended as a beta-carotene source, it is an excellent antioxidant: it protects our body from aging. Plus, it helps keep blood pressure under control. For a beneficial action against hypertension, the consume of raw carrots is recommended. The juice, on the other hand, has excellent purifying functions.

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