Sort ingredients
weasel
QR Code
Listen
Pdf
Prepare the carrot purée: Steam or microwave 1 medium carrot until soft. Blend with a splash of water until smooth. Weigh out 60 g for use.
Mix the wet ingredients: In a medium bowl, combine Greek yogurt (80 g), carrot purée (60 g), and olive oil (1 tsp). Stir until uniform.
Combine dry ingredients: In a large bowl, whisk together the flours and salt.
Form the dough: Add wet mixture into the dry. Mix with a spoon or your hands until a shaggy dough forms. Add 1 Tbsp water at a time only if it’s too dry — aim for a firm, slightly tacky dough.
Knead: Transfer to a floured surface and knead for 6–8 minutes until smooth and elastic. (If sticky: dust with bread flour, 1 tsp at a time.)
Rest: Wrap tightly in plastic wrap and rest at room temp for 30 – 40 minutes. This allows full hydration and relaxed gluten for smoother rolling.
Roll & Cut: Divide in two pieces. Using your stand-mixer pasta roller: Roll to thickness 4–5 (approx. 1.5–2 mm). Cut with the fettuccine attachment.