It occured to me recently that I’d never posted the recipe for the homemade tagliatelle I’d made to accompany the saged carrot pasta sauce. Since Autumn in all its glory is on my mind these days, I figured this would be a good time to add the method for this wonderfully autumnal-hued pasta. If you’d like to recreate the dish pictured above, just top this carrot tagliatelle with the velvety sauce found here.
1/2 cup semolina flour
1/2 cup unbleached flour
1 tsp walnut oil
few tablespoons carrot juice
Place dry ingredients into a food processor. Pulse to mix. Add in oil and then add the carrot juice a tablespoon at a time while the machine is running until the dough pulls off the sides and forms a ball. Move to a floured surface and knead a few times. Shape into a flattened disc and wrap in plastic wrap. Allow the dough to relax for at least an hour before rolling.
Flour the dough and run it through a pasta machine at the highest setting a couple of times. Progressively run it through higher settings until the thickness you wish is achieved. Cut into long strips and lightly dust with semolina flour to prevent sticking. Let pasta rest for 15 minutes or so before cooking.
Fresh pasta takes only a couple of minutes to cook.