Carrot Peel Pasta Dough
Created by: Dustin Selvaggio
Don't throw those carrot peels away! They have more aPEEL than you realize. Use them to make a colorful and flavor- and nutrient-packed pasta dough instead!
Ingredients
- 1.05 Kg (2 cups) of Semolina Flour 100.00%
- 300 g (2 1/2 cups) of Carrot Flour 28.41% (made with carrot peels, directions follow)
- 216 g (1 dozen) Egg Yolks 20.45%
- 28 g (2 tablespoons) of Extra Virgin Olive Oil 2.65%
- 12 g (2 1/2 teaspoons) of Kosher Salt 1.14%
Directions
- CARROT FLOUR: Dehydrate carrot peels for 18 hours at 90°F in the WDH10 Dehydrator. Use the WSG60 Spice Grinder to grind the dehydrated carrot peels into carrot powder and sift.
- Mix powder with equal parts semolina flour to make carrot pasta flour. Hint: You can use any dehydrated vegetable or fruit leftovers to make powder to flavor your pasta dough.
- PASTA DOUGH: In WFP16S Food Processor with batch bowl, combine all ingredients and mix until dough ball forms.
- On table sprinkled with flour, knead the hell out of the dough, then roll the dough into a ball, coat with a little oil, and rest in fridge (covered with plastic) for at least 30 minutes.
- Roll into desired pasta form and cut.
Waring Solutions
Think about your culinary equipment as a system to create, rather than as individual items with a single purpose. Versatile product sets promote efficiency and provide solutions that will inspire change. Through alternative thinking and new processes, we can implement actions that will measurably reduce food waste and provide inspiration for new ingredients and dishes. The system is the solution!
