Ridiculously Good Vegan Pasta – From Scratch

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So I just discovered this recipe for vegan pasta.  I honestly haven’t heard much before now about handmade vegan pasta, and assumed it must have been because pasta made from scratch without eggs must be a disaster of a recipe, right?  WRONG!  Oh sooooo wrong.  I wish I could claim this recipe as my own, but we owe our thanks to Kara Voskien over at Slow Club Cookery:

http://slowclubcookery.blogspot.com/2012/12/vegan-fresh-pasta-dough.html

Fantastic blog, great recipes and lovely pictures.  But on to the recipe!  I’m not going to get too in depth about the actual pasta making but if you have any questions feel free to ask, or check out the original post!

Start with:

2 3/4 C AP flour  (I haven’t tried with WW or GF yet but I will)

3/4 C water

1/4 t turmeric (for color)

1/2 t sea salt

1.5 t olive oil

Generally for pasta dough, the quantities are not necessarily going to be exact.  If you need more flour, add more.  Same with water, but be careful not to add too much.  The dough will be soft and shaggy as it comes together, just keep kneading it till it comes together in a ball.  If there is extra flour left in the bowl that’s fine, but you might want to gradually add fresh flour as you continue kneading to prevent stickiness.  Don’t be afraid of adding enough flour, you won’t dry out the dough unless you add a whole lot!

After 10 minutes of kneading, the dough should be soft and smooth.  Cover with a bit of flour and some plastic wrap, and let rest for 30 min or so.

Now you have a batch of beautifully silky pasta dough ready to go!  It can be shaped by hand, or used with a pasta machine (with ample flour of course).  Here I’m going to show you my favorite shape at the moment.  Simple but a little time consuming.  Well worth it I’d say, at least on a rainy Sunday….

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Ok so imagine you’re working with a bunch of delicate playdough.  This shape is really simple, just cut the pasta into little strips and start twisting!

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Imagine you’re rewrapping a paper straw that’s come undone.  But again really, make any shape you can image!  There are lots of pasta shaping tutorials online.

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Once the pasta is rolled, let it sit and dry a bit (30 min or so).  If you don’t let it firm up a bit, all the pasta will stick together in an unappetizing clump.  Fresh pasta cooks quickly, so PLEASE don’t overcook your pasta! 3 minutes is good. Then kick back with a glass of wine and enjoy :)

Fresh Marinara

Over the past couple years I’ve experimented with all sorts of raw tomato sauce recipes, never finding one I loved.  So, both out of frustration and overly high expectations I give you my take!  This sauce is simple and delicious, so go use up the last of those summer tomatoes!!!

Marinara

Tomato Sauce

1 medium tomato

1/2 c sun dried tomatoes, soaked 10 min

1 large clove garlic

1/4 c white onion ( a good slice is fine)

1 sprig parsley

3-5 leaves basil

1/4  t dried oregano

splash olive oil

salt n pepa

 

Blend everything up in a small food processor and voilà!  As always, adjust the spices to your preferences.

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Spiralize up some zucchini or cook up some pasta and enjoy!  I used zucchini noodles, topped with brazil nut parmesan (recipe coming soon!) as well as basil and parsley microgreens.  Enjoy!

Sprouts n Garlic