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Carrot Linguine
Course
Main Course
Cuisine
Italian
Prep Time
15
minutes
minutes
Cook Time
5
minutes
minutes
Rest Time
10
minutes
minutes
Total Time
30
minutes
minutes
Servings
2
Ingredients
1/2
cup
semolina flour
1/2
cup
all purpose flour
plus more for dusting
1/2
cup
carrot juice
1
tsp
EVOO
1
pinch
salt
Instructions
Pasta Dough
Combine both flours, salt and EVOO in a bowl.
Pour in carrot juice and knead the dough together for about 8-10.
Once the dough is combined, let it rest in a bowl for about 15 minutes.
Cutting Linguini
Dust the working surface with flour.
Roll the dough out into a thin rectangle. Add flour as needed, to avoid the dough from sticking to the rolling pin.
Flour both sides of the rectangle. Then fold the dough 2 inches from the bottom and loosely roll the dough.
Using a pizza cutter or sharp knife, cut the roll into strips about 1/2 inch wide.
Use your fingers to unwrap the strips into linguini and add more flour for dusting if they start to stick.
Once all of the linguini is cut, bring a pot of water to boiling.
Drop the fresh linguini into the water and cook for about 3-4 minutes. Once the linguini floats to the top of the pot, it is almost done cooking.
Toss the linguini with your favorite sauce and enjoy!