Vegan pasta has always seemed tough to make – until now. This great recipe makes it easy… and wonderful. You can add veggies and other unique ingredients, but we’ll start with the basics.
HOME MADE VEGAN PASTA
INGREDIENTS
2 cups semolina flour
3/4 cup white whole wheat OR whole wheat pastry flour
3/4 – 1 cup water – room temp, 1 tbs at a time
HOW TO DO IT
(HINT: secret is great blending and slow water add – and a pause before making pasta)
Place flours in kitchenaid stand mixer (or food processor) and mix to combine.
While the mixer is running, add water 1 tablespoon at a time. I tend to use closer to 1 cup of water, you’ll have to be the judge. The dough should be sticky and moldable, but might appear grainy before you put it together with your hands.
Remove from kitchenaid and form a ball. Let rest for 8-10 minutes.
Knead just a bit prior to making pasta. I use the Kitchenaid pasta attachment, so that’s what is reviewed here. You can use this recipe for any pasta roller or cut by hand.
Because the Kitchenaid attachment is so wonderful… you just put plum sized balls in the feed tube and pasta comes out ready to cut. Note – if you’re making smaller pasta (spaghetti) you can run the machine pretty high – as high as 10 once the dough is in the tube)… but cut the speed to about 5-6 for bigger pasta. Can even do slower.
HELPFUL TIP: put the pasta on a lightly floured surface and dust with more flour so things don’t stick together.
Cooking couldn’t be easier… and the time depends on what pasta you made (thinner is quicker). It generally breaks apart pretty nicely…. just watch it and stir often with a pasta tool.
Boil water. Add some salt and possibly a little Olive Oil (not EVOO – that’s not for heat). Add your fresh pasta. IT COOKS FASTER THAN DRIED or BOXED… so watch it. 6-10 minutes (depending on the thickness and whether you want al dente or less firm).
There’s a wonderful spaghetti sauce recipe here… it’s modified from a decades-old family recipe. Always pleases.
BTW – Half of this recipe easily feeds 2-3 people, so halve or quarter the recipe if it’s just for you and one other person as leftovers don’t store well. You can dry them… but… what’s the point of that?
