Homemade Pasta Recipe (Vegan)
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Homemade Pasta Recipe (Vegan)
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A big bowl of fresh pasta never gets old. This homemade pasta recipe is vegan-friendly and is perfect with your favorite sauce.
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Ingredients
- 1 ½ cups all-purpose flour
- ¾ cup semolina flour or cornmeal
- ½ tsp salt
- ¾ cup water
- 2 tbsp olive oil
Instructions
- In a medium-sized bowl, stir together flours and salt. Make a well in the middle of the bowl by pushing the flour towards the sides.
- Pour lukewarm water and olive oil into the well. Mix with a wooden spoon until just combined.
- Transfer to a lightly floured surface and knead for about 5 minutes to make a soft and smooth dough. Add more water if the dough is too dry OR add more flour if the dough is too sticky.
- Form the dough into a ball and cover in plastic wrap.
- Chill in the refrigerator for 30-45 minutes.
- After refrigeration, cut the dough in half and place one portion onto a lightly floured surface.
- Use a rolling pin or pasta maker to roll the dough out very thin, approximately 1/8 inch thick.
- Dust the top of the rolled-out dough with more flour, and using a pizza cutter, cut the dough into long, thin strips. This will be about ¼ inch in width.
- Loosely take 10 strands of pasta to form nests and set them aside.
- Continue this process until both dough halves are made into pasta nests.
- To cook, boil a large pot with salted water.
- Add the pasta and cook until floating + tender. This will be approximately 3 – 4 minutes.
- Serve with your favorite sauce, cheese, or pesto!
Notes
- Add any of your favorite herbs or spices into the flour mixture for extra flavor!
- Add any of your favorite herbs or spices into the flour mixture for extra flavor!
- Cut and form pasta dough into your desired shape.
- Cut and form pasta dough into your desired shape.
- If making a baked pasta dish, add the fresh pasta directly to your recipe instead of boiling first.
- If making a baked pasta dish, add the fresh pasta directly to your recipe instead of boiling first.
- Save your pasta nests by allowing them to dry completely for 12 – 24 hours, and storing them in a tightly sealed container. This will last for 2 – 6 months.
- Save your pasta nests by allowing them to dry completely for 12 – 24 hours, and storing them in a tightly sealed container. This will last for 2 – 6 months.
- You can also freeze your fresh pasta, lightly flouring a baking tray, freezing until solid, and then storing in an airtight container for up to 8 months.
- You can also freeze your fresh pasta, lightly flouring a baking tray, freezing until solid, and then storing in an airtight container for up to 8 months.
Nutrition Information
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Serving
4
Calories
283kcal
(14%)
Carbohydrates
58.6g
(20%)
Protein
8.8g
(18%)
Fat
0.8g
(1%)
Saturated Fat
0.1g
(1%)
Polyunsaturated Fat
0.3g
Sodium
291.9mg
(12%)
Fiber
2.5g
(10%)
Sugar
0.1g
(0%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 283 kcal
% Daily Value*
| Serving | 4 | |
| Calories | 283kcal | 14% |
| Carbohydrates | 58.6g | 20% |
| Protein | 8.8g | 18% |
| Fat | 0.8g | 1% |
| Saturated Fat | 0.1g | 1% |
| Polyunsaturated Fat | 0.3g | 2% |
| Sodium | 291.9mg | 12% |
| Fiber | 2.5g | 10% |
| Sugar | 0.1g | 0% |
* Percent Daily Values are based on a 2,000 calorie diet.
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