Colorful Veggie Pasta With Egg Recipe

About this recipe

A vibrant, homemade pasta dish infused with the natural flavors and colors of beets, carrots, and spinach. Perfect for a satisfying dinner, this recipe is tailored for solution seekers looking for a wholesome, eggetarian meal.

Ingredients

• 30 Pieces Dr.Hen Table White Egg 30 Pcs
• 2 ltr Figaro Extra Light Olive Oil
• 1 ltr Real Fruit Power Tomato Juice
• 200 g Hydroponic Sweet Bell Pepper (Cocktail)
• 1 Unit Cj Korean Pancake Flour Mix

Instructions

1. 1. On a floured surface, combine 1 cup of Cj Korean Pancake Flour Mix and make a well in the center.
2. 2. In a separate bowl, whisk together 1 Dr.Hen Table White Egg, 1 tablespoon Figaro Extra Light Olive Oil, and 1/4 cup Real Fruit Power Tomato Juice until smooth.
3. 3. Pour the liquid mixture into the well of the flour and gradually incorporate the flour into the liquid, kneading until a dough forms.
4. 4. Knead the dough by hand for 5-7 minutes until it becomes smooth and elastic. If the dough is too sticky, add a little more Cj Korean Pancake Flour Mix.
5. 5. Roll the dough into thin sheets on a floured surface using a rolling pin or pasta machine.
6. 6. Cut the sheets into your desired pasta shapes, such as spaghetti, fettuccine, or bowknots. Use a knife or a pie crimper for decorative edges.
7. 7. Allow the pasta to dry on a clean surface for 20-30 minutes.
8. 8. Bring a large pot of water to a boil. Add the pasta and cook for 2-4 minutes, or until al dente.
9. 9. Drain the pasta and serve immediately with your favorite sauce.