fresh carrot pasta dough

by Amy on 3 March 2011

i’m aspiring to make our household a little bit healthier, so the other night, rather than just making traditional homemade pasta, i decided to get creative. i saw that we had some fresh carrots in the fridge + wondered if i could make carrot pasta. a quick google search turned up martha stewart’s fresh carrot dough recipe, + conveniently i already had all of the ingredients in the house. carrot pasta it is!

i also whipped up a quick fresh parmesan sauce to toss with the pasta, + at the last minute, added peas (pictured below). my inspiration was the phrase, ‘we go together like peas + carrots.’ a bit cheesy, i know, but it turned out to be a great decision. the pasta was light, slightly sweet + absolutely delicious. it worked beautifully with the parmesan sauce, peas, + some fresh cracked pepper + kosher salt. mmm!

one other note: this recipe makes a pound of dough. i actually made four flavors, each 1/4 of a pound. in addition to the recipe posted below, i improvised a cracked pepper + salt carrot pasta (pictured above), a curried carrot pasta, + a carrot ginger pasta. the other recipes will make an appearance soon!

fresh carrot pasta dough

makes about a pound, adapted from martha stewart


6 ounces carrots (3 to 4 medium), peeled + cut into 1-inch pieces
2 large eggs
1 large egg yolk
2 1/2 cups all-purpose flour, plus more for dusting
coarse salt
semolina flour, for storage


add 2 inches of water to a medium saucepan, + fit with a steamer insert. bring to a simmer. add carrots; cover, + steam until softened, about 10 minutes. puree carrots in a food processor (you should have about 1/2 cup puree).

add eggs + yolk to puree in food processor – process until combined. add flour + 1 heaping teaspoon salt, + process until dough just comes together, about 20 seconds.
transfer dough to a well-floured surface. knead until smooth + elastic, 5 – 10 minutes, adding up to 2 tablespoons flour if dough is too sticky. place on a piece of parchment, + cover with an inverted bowl, or wrap tightly in plastic; let rest for 1 – 2 hours.

cut dough into 8 pieces. working with 1 piece at a time (keep the remaining pieces covered with the inverted bowl), flatten dough into an oblong shape slightly thinner than the pasta machine’s widest setting (number 1). dust dough very lightly with flour, + feed through machine. fold lengthwise into thirds + rotate 90 degrees. repeat twice on same setting to smooth dough + increase its elasticity.

turn the dial to next narrower setting. pass dough through twice, gently supporting it with your palm. continue to press dough, passing it through ever-finer settings, two passes on each setting, until sheet is almost translucent + very thin but still intact (number 5 of 8 on a KitchenAid pasta roller). the dough will stretch to about 16 inches long. if dough bubbles or tears, pass it through again, + dust with flour if the dough is sticking.

for farfalle, lasagna squares, or ravioli: place rolled sheet on a lightly floured surface, + cut out as directed in corresponding recipe, using a dry brush to dust flour off if needed. for ribbon pastas: place dough on a drying rack until slightly tacky, 10 to 15 minutes, + then use a pasta machine or cutting attachment to cut into strands. drape over rack until strands are semidry + won’t stick together, about 20 minutes. cook immediately, or lay flat on a baking sheet dusted with semolina, cover tightly with plastic wrap, + refrigerate overnight.

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{ 18 comments… read them below or add one }

1 Ellie March 3, 2011 at 11:00 am

I love that you put another vegetarian option on the blog. It looks amazing and I can’t wait to see the variations you mentioned too!

2 amy March 3, 2011 at 11:17 am

thank you! i hopefully will put up all three variations in one post within a few weeks. i think you’re going to love this!

3 Caroline @ chocolate and carrots March 3, 2011 at 2:41 pm

I recently got a pasta maker attachment for my kitchen aid and this recipe will be my next to try…I love the addition of carrots! Mmm.

4 amy March 3, 2011 at 5:19 pm

that’s what’s inspiring me to make so much homemade pasta, too – our new kitchenaid attachment. gotta love it! can’t wait to hear how you adapt it (or if you go with the basic recipe) + how you like it!

5 lauren March 3, 2011 at 6:23 pm

this looks so delicious! i’ve made pasta from scratch before but only the basic kind. i never thought about adding flavors or vegetables into the dough. i have to try it!

6 amy March 3, 2011 at 6:29 pm

yes! one of my favorite types of pasta is homemade egg pasta with fresh pepper + kosher salt worked right into the dough. it’s easy + adds a ton of flavor. yum!

7 Nashville Nosher March 3, 2011 at 6:30 pm

Great idea!!!!

8 amy March 3, 2011 at 6:45 pm

thanks, girl! when i heard you were making homemade pasta last night, i thought you’d appreciate this. =)

9 Vivek March 5, 2011 at 2:53 am

What a great and interesting idea! I’ve shaved carrots before to make them look like noodles, but never made a pasta dough with it. This looks TASTY!

10 amy March 5, 2011 at 11:18 am

it is! i love to work other flavors into the dough, too, because then you just toss it with a little olive oil + cheese + you’re good to go! i made a 1/2 pound of the salt + pepper variation yesterday + am aiming to use my last 1/4 lb. of dough to make a version with both fresh ginger + curry worked into the dough. hopefully it turns out great!

11 ErinsFoodFiles March 6, 2011 at 2:52 pm

What an interesting & delicious combo! Very intriguing!

12 amy March 7, 2011 at 10:53 am

it’s definitely an interesting + delicious vegetarian recipe – i especially like the version where the salt + pepper is worked right into the dough. i’ve already made another batch of that!

13 Kelly March 8, 2011 at 4:35 pm

Hm, I may have to try this. I got a super fancy kitchenaid for xmas and may have to buy myself the pasta attachment to make my own!!

14 amy March 8, 2011 at 4:52 pm

i also got a super fancy kitchenaid for christmas, + bought myself the pasta attachment soon thereafter! making fresh pasta is surprisingly easy with it, + i liked the idea of playing around with different flavors in the dough. getting some veggies in there can only be a good thing!

15 laura March 9, 2011 at 11:22 am

wow, yummy and creative!

16 amy March 9, 2011 at 3:24 pm

thanks so much! that’s what i love about making fresh pasta – there’s so much room for creativity in the dough. i’m hoping to try some new veggie-flavored pastas soon.

17 susan March 14, 2011 at 7:14 am

Amy, thanks for the great pasta dough recipe! I made spinach dough the last time I made noodles and it was great. It’s a nice way to slip in an extra veggie into the meal. I think that I’ll try zucchini noodles next, right after your carrot recipe.

18 amy March 14, 2011 at 7:59 am

ooh, spinach pasta dough sounds great, as does zucchini. i am a huge lover of spicy foods, so i actually want to try something spicy next – maybe some sort of chile pasta? can’t wait to play around with more flavors!

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