I am super stoked to be able to share the recipe for making a vegan pasta dough.
Being a vegetarian can be frustrating sometimes – especially when you really want to make basic stuff that just don’t work sans eggs. Fresh pasta dough is one of them. I have tried so many recipes, most of which have pretty much always resulted in disastrous results. And those rare trials which yielded somewhat edible stuff, still did not fulfill the criteria of tasting like pasta.
I had pretty much given up on my dreams of making decent fresh pasta, when out of nowhere, a couple of weeks back, I read a recipe that promised of good results. Though weary and reluctant, I had to give it a try.
I guess perseverance pays off, because hey, I finally found a good recipe which works pretty darn well! *waltzing around the kitchen in a happy frenzy*
It is simple, easy and totally worth those 30 minutes of your time. Try it, if you want to make your own pasta but struggle because of dietary barriers.
[Recipe adapted by: Miyoko Schinner. Pic credit: Easy cooking blog]
- Semolina flour: 1 cup
- Plain flour: 1/2 cup plus 1 tbsp for dusting
- Hot water: 1/2 cup
- Olive oil: 1 tsp for light brushing
- Sift both flours into a bowl and stir
- Make a well in between and slowly add hot water, gently mixing it with the dough at the same time
- The mixture will first resemble a cornmeal, followed by separate granular lumps ad then finally one ball of dough
- Gently knead with your hands for another 30 seconds. Take care that the dough does not get overworked
- Lightly coat the dough with oil and cover it with a dry towel
- Allow dough to rest for 15 minutes
- Equally divide the dough into roughly 4 smaller portions
- Sprinkle some plain 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 (or use a pasta machine at the preferred setting)
- After you’ve rolled out all of the sheets, use a sharp knife to cut them as desired, one sheet at a time
- Cook the pasta in salted boiling water for 3-4 minutes – by this time the pasta will be al dente
- Serve pasta with a sauce of your choiceTo store the pasta
- You can also wrap and refrigerate it for use later. The dough should stay good for up to 3 days