Vegan Homemade Pasta

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* Exported from MasterCook Mac *

 

Vegan Homemade Pasta

 

Recipe By : Bryanna Clark Grogan

Serving Size : 4 Preparation Time :0:40

Categories : Pasta

 

Amount Measure Ingredient -- Preparation Method

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1 2/3 cups flour, unbleached white

1/2 cup full-fat soy flour

2/3 cup water

1/2 teaspoon salt -- optional

1 tablespoon oil -- optional

 

Mix the flour, chickpea flour, and salt, if using, in a medium-sized bowl.

Pour in the water and stir with a fork until the dough comes together in a

ball. Knead the dough on a lightly floured surface for about 10 minutes, or

until the dough is smooth. Place the dough in a plastic, and let it rest for

about 10 minutes. If you are making pasta for ravioli, add 1 tablespoon of

oil to make the dough more flexible.

 

To roll and crank the dough with a hand-crank pasta machine, divide the

dough into eights, keeping the portions you aren't working with in the bag.

Flour the dough well and run it through the first setting of the machine.

Flour it lightly again, fold it into thirds, and run it through the first

setting again. Do this until the dough looks smooth. Then flour the dough

and run it through each successive setting twice, until it is the desired

thickness.

 

Variations:

Green Pasta (Pasta Verde)

Use 1/2 cup pureed cooked spinach (even processed spinach for babies) and

1/3 cup water for the liquid.

 

Pink Pasta

Use 1 tablespoon pureed cooked beets plus enough water to make 2/3 cup

liquid.

 

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Per serving: 76 Calories; 6g Fat (63% calories from fat); 4g Protein; 4g

Carbohydrate; 0mg Cholesterol; 269mg Sodium

 

NOTES : From Nonna's Italian Kitchen: Delicious Home-Style Vegan Cuisine by

Bryanna Grogan Clark.

I use soy-flour or chickpea flour to replace part of the wheat flour and

water as the liquid. The protein, fats, and lecithin in the bean flours

tenderize the dough just like eggs do, coating the gluten in the wheat

flour. The golden color of the bean flours also lend a pleasant golden color

to the noodles.

 

In Liguria, there is a type of pasta made only with flour and white white

wine. This is a very delicate pasta, used primarily for fazzoletti, or

" handkerchiefs, " very thin pasta squares which are either served with a

simple sauce or rolled or folded around a savory filling.

 

Modern chefs make herbed fazzoletti by sandwiching a few whole herb leaves

and edible flours in an artistic arrangementt between two sheets of

fazzoletti, which are then run through the pasta machine once more.

 

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