When you find the time one day, I highly recommend that everyone try their hand at making their own pasta. I’m positive that you will find the results are bar-none, delicious and out of this world! You may know that there are really two traditional recipes for making pasta-the northern way, and the southern way. The Northern Italian’s add eggs to the recipe, while the Southerners choose to use only semolina and water. Though I’m a Northern Italian, I’m now a vegan. Going southern was the only option I had. I just didn’t know that I’d enjoy it so much! Follow me on this journey to making vegan home-made pasta.
Some of you visiting this site will remember my original pasta post. Though I no longer use this recipe, it’s still a delicious and very traditional Northern recipe which will remain near and dear to my heart. But a vegan must find alternative ways. Throughout this entire vegan journey, I continue to be surprised with the outcome of eggless, butterless, milkless foods. There was no way to tell that this vegan pasta was made with out eggs. Maybe other than the color of the pasta (a bit more yellow in color with eggs) there was no other sign. Both outcomes are equally delicious in flavor, texture and satisfaction.
Semolina vs flour
Let’s revisit Italy’s most cherished flour…semolina or in Italian, semola. It’s the heart and soul of Italian cuisine used in breads but most always used in Pasta. It’s special for a few reasons. First, it’s the wheat of the land and grows beautifully in Italy. Second, it’s a hard-wheat, similar to what we call durum wheat, and it’s high in gluten which prevents the pasta from sticking together. Semolina has a nice earthy flavor and is more of a grainy flour than a powder flour. In this recipe, I use 2/3 semolina to 1/3 wheat. The result was a very nice, pliable workable dough which made the outcome of my dish, molto bene!
Vegan Hand-Made Pasta
- 2 cups semolina flour
- 1 cup whole wheat flour regular flour, can also be white or other
- 1 1/4 cup hot water more or less
- pasta machine
- Such a simple recipe, just combine your dry ingredients in a bowl
- add your 1 1/4 cup of HOT water slowly
- stir with a wooden spoon while adding the water to ensure it's not clotting
- now, get in there with your hands and mix the dough until it's nice and smooth, pliable and not sticky.
- The amount of dough for this recipe gives you 800 grams of finished product. For four people, I did 200 gram balls for each serving, cutting it in half for the machine to work with 100 gram balls of dough.
- Using your pasta machine, roll the first step out until #5, which providea a long thin sheet. Keeping the dough well floured through this process, finish on the desired noodle type.
- have a large stock pot of boiling salted water ready to go. The cooking process is very quick, however you'll need to skim off the 'gluten' which floats on the top of the pasta water
- scoop it off while cooking and reserve in a bowl off to the side
- this step not only ensures less gluten in the final product but allows you to see the noodles when they rise to the top. Reducing the starch in pasta making is always a better end result
- When the noodles rise to the top, they are ready to be drained. This is usually under 5 min. cooking time. Drain, drizzle a bit of olive oil.
- add your sauce
- season with fresh ground pepper, maybe a touch of sea salt and enjoy