Monday, June 14, 2010

Homemade Vegan Pasta

Since yesterday turned out to be as un-sunny (is that a word?) as they said it would be sunny, it turned into a kitchen adventure day for me. Luckily the sun did emerge later in the day which meant Noodle Nose wanted to get out in the pool. Still too cold for him, Mama, fantastic that I am, ferried pitchers of hot water outside so he cold play :)

Before the water ferrying though, I was bent on making my own pasta. Honey bought me the pasta rolling attachment set for my Kitchenaid for mother's day and I had yet to try it out. Originally he bought it for me so I could roll out my crackers (which I did more of last night and the roller is great!) but linguini was on my mind so I made a simple animal friendly semolina dough and rolled that baby out. Honey took pictures for me while I worked which was great because I didn't have to take breaks to dirty the camera and he's a much better photographer than I am!

This dough was super easy and the rolling... well, it is a little labor intensive, but not too bad. Labor intensive like, if you were having a dinner party, you would want to do it the day, or a few days ahead... it's an extra step but wow, if you really want to impress your guests, this will do it.

2 cups semolina flour
1/2 teaspoon salt
1/2 plus 1/3 cups warm water
2-3 Tablespoons olive oil

In a bowl, or your Kitchenaid, mix the flour and salt together. Stream in water, starting with the 1/2 cup. Then add 2 Tablespoons olive oil and look at your dough. At this point mine was still crumbly. You want a firm dough.

Stream in more water, I used an additional 1/3 cup. Then stream in another Tablespoon olive oil, if your dough looks like it needs it.

The Kitchenaid mixer kind of got in my way at this point so I did an additional mix by hand. When dough is basically together, turn it out on a pastry mat or floured surface and knead for about 15 minutes.

Note: the dough will be firm and elastic, giving your arms a nice workout, making your cooking a multi-purpose task.

When done kneading, put in a bowl, drizzle with a snitch of olive oil, cover and let rest for about 20 minutes.

After your 20 minutes are up, break your dough ball into four even pieces. Work with one piece at a time, keeping the others in the bowl and covered.

With your first piece, flatten a bit, then fold in half until you get the right length for your pasta roller. Flatten the dough to be about 1/2 inch thick.

Turn your pasta roller on... for my Kitchenaid, I put it on the lowest speed setting. Pop the dough in and watch the pasta come out.

As it comes out, grab it and lay it on your floured surface. You may need to add a bit more flour; I did after the linguini came out, sprinkling it on top. You will also want to cut your linguini in half... it's very long and will be easier to work with if you cut it.

You can cook it straight away, should you choose, or let it dry flat or in little linguini nests. If you let it dry, do this: lay flat and let air dry for only 1 hour before putting it in an airtight container and refrigerating for later use. I let it sit out for about 30 minutes, then arranged them for photographing, then put them in tupperware and cooked them another 20 minutes later. You can also freeze the pasta by following the above steps, then popping in the freezer.

It's super easy and quite impressive. The taste was fantastic too. The noodles are thick and chewy and obviously made by hand based on how they look, which I like... a little unconformity (I'm making up words left and right!!) is good for everyone.



  1. This looks awesome...and fun to make! I've always been a little overwhelmed by homemade pasta, but might just have to give it a shot. Great blog :)

  2. Thank you! You can do it! and it's fun... just plan some time so you're not rushed ;)



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