BTW – Half of this recipe easily feeds 2-3 people, so halve or quarter the recipe if it\u2019s just for you and one other person as leftovers don\u2019t store well. You can dry them… but… what’s the point of that?<\/p>\n
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. <\/p>\n
HOME MADE VEGAN PASTA <\/p>\n
INGREDIENTS
\n2 cups semolina flour
\n3\/4 cup white whole wheat OR whole wheat pastry flour
\n3\/4 \u2013 1 cup water – room temp, 1 tbs at a time<\/p>\n
HOW TO DO IT
\n(HINT: secret is great blending and slow water add – and a pause before making pasta)<\/p>\n
Place flours in kitchenaid stand mixer (or food processor) and mix to combine.<\/p>\n
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. <\/p>\n
Remove from kitchenaid and form a ball. Let rest for 8-10 minutes.<\/p>\n
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. <\/p>\n
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. <\/p>\n
HELPFUL TIP: put the pasta on a lightly floured surface and dust with more flour so things don\u2019t stick together.<\/p>\n
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. <\/p>\n
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). <\/p>\n
There’s a wonderful spaghetti sauce recipe here<\/a>… it’s modified from a decades-old family recipe. Always pleases. <\/p>\n BTW – Half of this recipe easily feeds 2-3 people, so halve or quarter the recipe if it\u2019s just for you and one other person as leftovers don\u2019t store well. You can dry them… but… what’s the point of that?<\/p>\n
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