Vegetable Pasta Dough Recipe Made Easy and Delicious

Making your own pasta dough from scratch is a rewarding experience that elevates any pasta dish to new heights. But why settle for plain dough when you can infuse it with vibrant vegetables?

This vegetable pasta dough recipe not only adds a beautiful splash of color but also packs your noodles with extra nutrients and flavor. Whether you want to impress guests or simply enjoy a wholesome homemade meal, this dough is versatile and surprisingly easy to prepare.

Plus, it offers a wonderful way to sneak more vegetables into your diet without compromising on taste or texture.

In this post, I’ll guide you through a detailed step-by-step process to make fresh vegetable pasta dough, share essential tips for perfect results, and suggest delicious ways to serve your creation. Ready to transform your pasta game?

Let’s dive in and bring some garden-fresh goodness to your table!

Why You’ll Love This Recipe

This vegetable pasta dough recipe is a fantastic choice for anyone looking to add a nutritious twist to a classic favorite. By incorporating pureed vegetables like spinach, beetroot, or carrot into the dough, you get vibrant, naturally colored pasta that tastes as good as it looks.

Health-conscious cooks will appreciate the added vitamins and minerals, while foodies will enjoy the depth of flavor these vegetables provide. Plus, it’s completely customizable — swap in your favorite veggies or mix several for a stunning rainbow effect.

Besides being delicious and healthy, this dough is surprisingly easy to work with, making it perfect for beginners and seasoned pasta makers alike. Once you try it, you might never go back to store-bought pasta again!

Ingredients

• 2 cups (240g) all-purpose flour (plus extra for dusting)
• 1 cup (250g) vegetable puree (spinach, beetroot, carrot, or a mix)
• 1 large egg (or flax egg for vegan option)
• 1 tablespoon olive oil
• ½ teaspoon salt

Equipment

• Mixing bowl
• Food processor or blender (for making vegetable puree)
• Rolling pin or pasta machine
• Sharp knife or pasta cutter
• Clean kitchen towel or plastic wrap
• Large pot for boiling pasta
• Colander

Instructions

1. Prepare the vegetable puree: Steam or boil your chosen vegetables until soft. For spinach, blanch briefly; for beetroot or carrot, cook until tender. Drain and blend them in a food processor until smooth. Allow the puree to cool.
2. Mix the dough: On a clean surface or in a large bowl, pile the flour and make a well in the center. Add the egg, olive oil, salt, and the vegetable puree. Using a fork or your fingers, gradually combine the flour with the wet ingredients.
3. Knead the dough: Once the mixture starts coming together, knead it with your hands for about 10 minutes until you have a smooth, elastic dough. If the dough is too sticky, dust with a little more flour. If too dry, add a teaspoon of water at a time.
4. Rest the dough: Wrap the dough in plastic wrap or cover with a damp towel. Let it rest for at least 30 minutes at room temperature. This relaxes the gluten and makes rolling easier.
5. Roll out the dough: Divide the dough into smaller portions. Using a rolling pin or pasta machine, roll each portion out to your desired thickness (usually about 1-2 mm for most pasta types).
6. Cut the pasta: Use a sharp knife or pasta cutter to slice the dough into shapes like fettuccine, tagliatelle, or even stuffed pasta like ravioli.
7. Cook your pasta: Bring a large pot of salted water to a boil. Add the fresh pasta and cook for 2-4 minutes, depending on thickness. Fresh pasta cooks much faster than dried.
8. Drain and serve: Drain the pasta using a colander. Toss with your favorite sauce or simply drizzle with olive oil and fresh herbs.

Tips & Variations

“For vibrant colors and flavors, use fresh vegetables and avoid overcooking your puree to retain nutrients and brightness.”

• Vegetable options: Try spinach for green pasta, beetroot for pinkish-red, pumpkin or carrot for a hint of orange. You can also mix different purees for a marbled effect.
• Vegan adaptation: Replace the egg with a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water, mixed and rested for 5 minutes) or use aquafaba.
• Herbs and spices: Add finely chopped fresh herbs like basil, parsley, or oregano to the dough for extra flavor.
• Storage: Fresh pasta dough can be refrigerated for up to 24 hours or frozen for up to 1 month. Let it thaw before rolling out.

Nutrition Facts

Serving Suggestions

Vegetable pasta dough pairs beautifully with a variety of sauces and accompaniments. Here are some ideas to inspire your next meal:

• Toss with a light garlic and olive oil sauce sprinkled with fresh herbs for a simple, elegant dish.
• Serve with a hearty vegan chipotle sauce to add smoky spice and depth.
• Top with a fresh tomato basil sauce and sprinkle with nutritional yeast for a dairy-free cheesy flavor.
• Fill the dough to make homemade ravioli stuffed with ricotta and spinach or mushrooms.

For more wholesome vegetarian meal ideas, check out our A to Z Vegetarian Recipes for Every Meal and Occasion or explore Ancient Grains Vegetarian Recipes for Healthy Delicious Meals.

Conclusion

Making vegetable pasta dough at home is a delightful way to add color, flavor, and nutrition to your meals. This recipe is both accessible and adaptable, allowing you to experiment with different vegetables and techniques to suit your taste and dietary preferences.

The process itself is therapeutic — kneading and rolling the dough connects you to a timeless culinary tradition, while the results are sure to impress family and friends.

Whether you’re aiming for a vibrant meal to brighten up your weeknight dinner or crafting an elegant dish for a special occasion, this dough is a versatile canvas ready to bring your pasta creations to life.

Don’t forget to explore other vegetarian recipes on our site to complement your pasta dishes and inspire your kitchen adventures.

Happy cooking and buon appetito!

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