Handmade Vegan Pasta
Reprinted from The Homemade Vegan Pantry: The Art of Making Your Own Staples with permission. Probably the best place to learn how to make pasta is Italy. But if you want some homemade fettuccine tonight and aren’t in Italy and don’t have a pasta machine, here’s the recipe for you. Start to finish, it’s a 30-minute dish, including about 15 minutes of rest time.
Servings: 6 servings
Calories: 277kcal
Ingredients
- 2 cups semolina flour plus more for sprinkling
- 1 cup all-purpose flour
- 1 cup hot water , or as needed
Instructions
- Put both flours in a food processor. Put the lid on the food processor, turn it on, and slowly pour the hot water through the spout. The mixture will first look like cornmeal, then form tiny little balls whirling around the work bowl and, finally, after a couple of minutes, form a big ball in the middle.
- Let it go for another 30 seconds to knead the dough, then turn it off. Remove the dough. It will be quite warm and pliable.
- Flatten it out into a 1⁄2 -inch-thick pancake, then cut it into quarters. Cover the dough with a dry towel and let it rest for 10 to 15 minutes.
- Sprinkle some semolina or all-purpose flour onto a clean, dry surface and put one of the four pieces of dough on it. Using a rolling pin, roll it out as thinly as you can (it will expand as it cooks).
- You can make it as thin as an envelope with a card in it, or as thick as 1⁄8 inch, which will create a chewy, rustic, country-style pasta.
- After you’ve rolled out all of the sheets, use a sharp knife or pizza cutter to cut them as desired, one sheet at a time.
- You can cut them into any width that will suit the sauce of the evening, whether spaghetti, fettuccine, pappardelle, or lasagna.
- Get that large pot of salted water boiling (about 8 cups), then cook the noodles for 2 to 3 minutes, until perfectly al dente.
- Serve with a sauce of your choice. To store the pasta, toss it with a little semolina or flour to prevent sticking, then wrap in plastic wrap or put in a covered container and refrigerate for 2 to 3 days.
Notes
WHOLE WHEAT PASTA Substitute 1 cup whole wheat bread flour (not whole wheat pastry flour) for the all-purpose flour.
Nutrition
Calories: 277kcal | Carbohydrates: 56g | Protein: 9g | Sodium: 3mg | Potassium: 126mg | Fiber: 2g | Calcium: 13mg | Iron: 3.4mg