INGREDIENTS
300 G all purpose flour
½ tsp salt
2 eggs
¼ cup vegetable juice (You could use any Vegetable or Fruit you like) *See Note if you do not have a juicer*
METHOD
1 On a clean work surface mix the flour and salt. Then make a well in the middle and crack in the two eggs and carefully pour in the vegetable juice. Using a fork, start to mix the eggs and juice together, slowly adding in the flour that surrounds it until a rough dough is formed. Then start using your hands to form and knead the dough until it become a smooth ball (About 2-3 minutes of kneading). You may need to add more flour if too sticky or more juice if too dry. Wrap in plastic wrap and refrigerate for at least an hour.
2 Once chilled, cut the dough into four chunks and using one at a time, keeping the other pieces wrapped when not using. If you have a pasta machine, then go to town! Starting with the larger setting and working your way thinner and thinner. If you do not have a pasta machine, you can roll out the dough very thin, being careful to always add flour to both sides of the dough as needed, then cut into ¼ inch strips. Dust the pasta strands with plenty of flour to keep them from sticking together and let them rest in small heaps on a clean dish towel while finishing the other chunks of dough.
3 Meanwhile bring a large pot of water with salt to a boil. Also, in a large saucepan, melt 3 Tablespoons of butter with 3 Tablespoons of olive oil. Add in some salt and pepper and any fresh herbs that you have such as thyme or rosemary.
4 When your dough is formed into beautiful pasta strands, drop it into the boiling water, give it a quick mix, and set a timer for 2 minutes. When the noodles have cooked for 2 minutes, scoop them out of the cooking water and toss them into the butter/oil/herb pan along with a few ladles of the pasta cooking water. Pour it all into a serving bowl and top with freshly grated parmesan cheese and a few more sprinkles of olive oil and salt and pepper.
NOTE
Use a fine grater, like a lemon zester, to shred carrot and beet into a sieve set over a bowl and then pressed them through to collect their juice in a bowl. The kale I blended with a bit of water until it was juice-like.
CHEAT
Cook any hard vegetable or any vegetable and just puree. Mix with the egg and add to flour and salt.
I have also made prawn pasta by pureeing cooked prawns with the eggs.
