Directions

• Combine the Semolina, all-purpose Flour, and Salt: Mix together the flour and salt with a fork in a bowl.
• In a food processor add the mix of the flour, the eggs, and the carrot juice and Mix it. Pulse until combined
• Take the dough out of the food processor. Begin gently folding the dough on itself, flattening, and folding again. Once it’s firm enough to knead, begin kneading the dough. Add flour as needed to prevent the dough from sticking to the counter.
• If you find a lot of air bubbles, continue kneading. The dough is kneaded when it forms a smooth elastic ball and has very few air bubbles when cut.
• Let the dough rest for at least 30 minutes
• It could be refrigerated for up to 24 hours.
• Before you roll it, it should come back to room temperature.
• Take a ball of the dough Set your pasta machine to Number 1 which is the thickest setting. Flatten one piece of dough into a thick disk between your hands.
• Roller it in the machine. Repeat once or twice. Fold this piece of dough like folding a letter, and press it between your hands again. With the pasta machine still on the widest setting. Feed it through once or twice more until smooth. If desired, repeat this folding step. This helps to strengthen the gluten in the flour, giving it a chewier texture when cooked.
• Once you’ve folded the dough, roll it out to your desired thickness. I am using the Kitchen Aid attachment, I roll it through the pasta roller three times on level 2, three times on level 3, and one time each on levels 4, 5, and 6.
• Do the same steps with all the remaining dough
• The Last step: Cut and cook the pasta. Run the pasta sheets through your desired pasta cutter attachment. Cook the noodles in a pot of boiling salted water for 1 minute, and enjoy!