Recipe by Nyteglori
My twins are starting to eat soft solid foods and noodles are easy for them to eat. I decided to try making some pasta with some leftover pureed baby food for a more nutritious and egg-free pasta. One 4 oz baby food jar is 1/2 cup. Cooking time is resting time.
Top Review by Linorama
I'm having such fun with this recipe! I'd never made fresh pasta before and loved the idea of using baby food veggies instead of eggs. My first attempt was carrot, and when rolling it out I embedded fresh parsley into it. It was delicious and beautiful! I've also made "mixed veggie" pasta with black pepper embedded. The possibilities are endless, thanks to your brilliant idea of using baby food puree. The more I make it, the better I'm getting at getting the texture just right -- it just takes practice. Thanks for the great idea!
Directions See How It's Made
- By Hand: Put flour into a mixing bowl making a well in the center for the baby food. Incorporate flour into baby food by mixing in the well slowly pulling in the flour. If using a Kitchen aide mixer use the dough mixer and it will do this for you. You should get a ball after a while. It should feel like play dough. If it does not start to ball you may need to add more water. If it is too sticky add more flour.
- By Food Processor: Put flour into a food processor bowl add the wet ingredients and 1 tsp oil to the flour in the food processor. Turn on the processor and mix until ingredients are evenly distributed. Mixture will be sandy and crumbly. With the processor running, add another 1 Tbsp cold water through a feed tube. At this stage the mixture should start coming together into a ball. If you are not getting a ball after 30 seconds of mixing, open the processor and squeeze a chunk of dough with your fingers. If it comes together and feels like play dough, it's done. If not, restart the processor and drizzle in a little more water, 1 tsp at a time.
- Turn the dough out onto a work surface and gather into a ball. Knead for 8 minutes. The dough should be soft, pliable, and slightly tacky, but not sticky. It should not stick to the work surface or your hands. If it sticks, add a little flour and continue kneading. Don't short cut this step. Kneading is what develops gluten and makes your dough elastic and workable later.
- Let dough rest 1 or more hours.
- If you have a pasta machine divide the dough into thirds and follow the directions for your pasta machine.
- If you are making it by hand roll out very thin and cut as desired.
- Dry. Remember when you go to cook it, fresh pasta only takes a couple minutes to cook. The longer it is dried the longer it needs to cook.