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Carrot pappardelle with salmon and cherry tomatoes
Carrot pappardelle with salmon and cherry tomatoes
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Prep Time:
10 minutes
Cook Time:
5 minutes
Total Time:
15 minutes
Elevate kids' dinners with vibrant carrot-infused colored pasta, a fun and sneaky way to boost their veggie consumption!
Ingredients:
  • 83.33 gm pure cream
  • 200g cherry tomatoes, halved
  • 415g can red salmon, drained, flaked
  • 250.00 ml fresh baby basil leaves
  • 150g carrot
  • 250.00 ml wholemeal plain flour
  • 250.00 ml plain flour
  • 2 eggs (see Notes)
  • 2.40 gm salt
  • Plain flour, extra, for dusting
Instructions:
  • Steam the carrots in a basket over simmering water for 15 minutes, or until tender. Drain thoroughly.
  • In a food processor, finely chop the carrot. Combine the chopped carrot, eggs, oil, and salt. Using a fork, gently mix everything together, slowly incorporating flour from the sides. Knead the dough for 5 minutes until smooth and elastic, adding a bit of extra flour if necessary. Cover the dough with plastic wrap and let it rest for 1 hour.
  • Divide the dough into 4 portions, then flatten one portion with your palm until it is 2cm thick. Dust the dough with flour. Set the pasta machine to the thickest setting and feed the dough through while turning the handle. Fold the short ends of the dough into the center to form a smaller rectangle. Repeat this process twice.
  • Adjust machine rollers to the next lower setting. Dust dough generously with flour. Pass the dough through the pasta machine. Continue this process until the dough reaches a thickness of 1.5mm. Gently fold the pasta, sprinkle with flour as needed. Cover with a moist tea towel until you are prepared to use it. Repeat the steps with the rest of the dough portions.
  • Slice the dough into 4cm-wide strips using a large knife.
  • Boil pasta until tender, drain, then return to pan on low heat. Stir in cream, tomato, salmon, and half of the basil leaves. Gently mix together, season with salt and pepper. Serve in bowls, garnish with remaining basil leaves, and a final sprinkle of pepper. Enjoy while hot.

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