Pasta - Vegan Homemade Pasta

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* Exported from MasterCook *

 

La Pasta Fatta in Casa Vegan

 

Recipe By :Bryanna Clark Grogan

Serving Size : 4 Preparation Time :0:20

Categories : Pasta Vegan

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 2/3 cups unbleached white flour

or 1 cup unbleached white flour and 2/3

cup whole wheat flour

1/2 cup chick-pea flour or full-fat soy flour

2/3 cup water

OPTIONAL:

1/2 teaspoon salt -- (1/2-3/4)

 

To make the dough by hand, mix the flour, chick-pea or soy flour, and salt, if

using, in a medium-sized bowl. Pour in the water and stir with 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. (You can also knead the

dough, especially larger amounts, in heavy-duty kitchen machine with a dough

hook.) Place the dough in plastic bag, and let it rest for at least 10 minutes.

 

To make the dough in a food processor, mix the dry ingredients in a dry

processor bowl, then add any moist ingredients through the top with motor

running. Process for about 30 seconds or until a smooth ball forms (The dough

may seem a bit sticky, but you’ll be flouring it as you work.) Place the dough

in a plastic bag, and let it rest for at least 10 minutes.

 

Author's notes: In this recipe, first developed for an article I wrote for

Vegetarian Times magazine (June 1995), I use soy flour or chick-pea 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.

 

Also the amount of salt in pasta dough is variable. Some Italians never add it

to the dough, but they generally salt the cooking water more heavily than North

Americans do. Eggs also contain sodium, so eggless pasta can taste flat without

a bit more salt added. This is a matter of personal taste, so I have made the

salt optional—however, I do add it myself.

 

It is possible to make noodles using only flour and water, but they don’t hold

up as well or have as much flavor as this version. Commercial pasta makers who

use only flour and water in fresh pasta use high-protein durum semolina wheat

flour, which is much tougher and requires special machines to make properly. You

can also use tofu as an egg substitute, but it’s more expensive, complicated

(you have to blend the tofu first), and does not lend a golden color to the

noodles.

 

Yields about 1 pound (3 to 4 servings).

 

Description:

" Vegan Homemade Pasta "

Source:

" Nonna's Italian Kitchen - Book Publishing Co. "

Copyright:

" Bryanna Clark Grogan, 1998 "

 

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Per Serving (excluding unknown items): 236 Calories; 3g Fat (10.4% calories from

fat); 9g Protein; 43g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 270mg

Sodium. Exchanges: 3 Grain(Starch); 1/2 Lean Meat; 0 Fat.

 

NOTES : Author's note - If you are making pasta for ravioli or other stuffed

pasta, add 1 tablespoon olive oil or neutral cooking oil to the dough, to make

it more flexible.

Nutr. Assoc. : 3313 0 5056 0 0 0