We hope you enjoyed the elixir blog that showed you how to make four flavorful juices that feed our bodies. Click here to show you step one if you haven’t seen it.
These four homemade pasta recipes with juice pulp are only a sample of the color and flavor you can create. The recipes do not require any special tools or ingredients. Although we demonstrate making pasta with the attachment on a Kitchen Aid, you can also simply roll the dough and use a pizza cutter to create delicious linguini.
The four recipes for elixirs created four colors:
- Red: Beet and ginger
- Green: Kale, broccoli, apple
- Orange: Carrot, turmeric
- Purple: Red cabbage and apple
Details on our blog. Click here for recipes.
These are the ingredients you will need to make the pasta:
- Juice pulp (all colors or the ones you want to try)
- All-purpose flour (This can be gluten-free, but it will likely be more crumbly. It works, though! Becky prefers OO flour)
- Water (filtered water to help soften the dough)
- Oil (olive or flax is preferred)
- Gratitude (We loved Like Water for Chocolate and believe joy transfers into all our food)
Tools from the kitchen you will want to have on hand:
- Rolling pin or jar that is good for flattening the dough
- Flat surface
- Pastry scraper (ideal but not required. A wide spatula will work too)
- Bowls to hold flour and water
- Wrap (plastic or other for cooling the pasta dough)
- Pizza cutter, pasta cutter, or kitchen aid pasta attachment
For cooking the pasta, here are the tools we used:
- Deep pan for cooking pasta
- Sautee pan for sauteeing after it’s cooked
- Pasta fork or strainer
- Spatula
Instructions for making homemade pasta with juice pulp:
Put 1 ¼ cups of flour in a mound on your flat surface. Keep the other ¼ cup on hand to add in later. Using your fingers, put a hole in the center. Add a tablespoon of oil, ¾ cup of pulp, and a teaspoon of water.
Knead the dough using your hands and scraper for 3 minutes. Add the other ¼ cup of flour as needed until the dough is firm but still soft. Shape the dough into a ball, cover it with an airtight material (plastic wrap or other), and store it in the refrigerator for 30 minutes or overnight if you are planning ahead.
Once cooled, roll the dough out on a lightly floured flat surface. You can roll this as thin as possible. From there, use a pasta machine, cookie cutters, or simply cut into linguni with a knife and you are ready to cook your pasta!
Cooking the fresh pasta:
Heat water with a little oil (olive or flax). Put into boiling water for 2 minutes, then remove it using a slotted spoon or strain.
You can put the cooked pasta into any dish you want. We took the pasta and added it to a saute pan with garlic and olive oil to enjoy the flavor the pulp gave it.
The juice pulp will last up to three days in the refrigerator. The pasta dough will last up to three days (with the pulp). It takes 10-20 minutes to make everything after the dough is ready.
This dish is good for you and delicious for the taste buds; it is also filled with extra insoluble fiber that we know our gut loves and needs for our immune systems. And there is a bonus which is we are doing good for our planet by eating all we can and reducing waste. Especially when it comes from delicious produce that is not cheap!
Enjoy the colors and flavors of this pasta. Post in the comments below to ask us questions or visit us on social media, where we have a live demo and more fun ideas for juice pulp and zero waste.
