Noodles! without a pasta maker!
Mmm homemade pasta. Chunky, rustic, nooooodles of joy. And the best thing about homemade pasta dough, is that you can make it to your preference- in any shape or form your heart desires!
Hi guys, and Happy Wednesday! How is your week going & what's your plans for this weekend? With Halloween upon us, and autumn in full gear, I am loving the holiday spirit (can you say that about a holiday aside from Christmas?) and really feelin' this cool fall weather! With the seasons shifting so abruptly, I'm craving all sorts of comfort food and I just want to stay cozy on my couch allllll day long with a big bowl of soup. Or pasta. This will do too.
So. Pasta. Probably the main dish everyone assumes vegetarians live on. I swear- when I tell someone I don't eat meat or animal products, the first thing I get is, "What do you eat then? Pasta?" Why is that the first assumption?? I really still have no idea! But if I'm going to eat pasta from time to time, I have to do it right.. right?
Which brings me to this super easy and simple pasta. These noodles are so effortless and a bit therapeutic, and you might not believe me when I say I whipped these up on a Monday night. Yes.. Monday! The day of the week where I want to do nothing after work, except zone out in front of the TV with a quick and easy dinner. Never did I think homemade pasta was going to be on the menu, until I found this recipe in my newest Vegan Pantry cookbook. I was eager to give it a try. And yes, it's vegan SO no eggs here! It may not be your Italian Grandma's authentic pasta, but I'd say it's pretty darn great.
Bonus bonus! You don't need and pasta maker AND this pasta dough can simply be formed to any type of pasta shape you like. I just wanted something quick so I sliced up some long nooooodles sauteed some cherry tomatoes with olive oil, garlic & fresh basil, and voila!
Hope you'll enjoy! xx S.
| Vegan|
I N G R E D I E N T S:
- 1 cup of Semolina Flour
- 1/2 cup of All purpose flour
- 1/2 cup of HOT water
DOUGH: In a food processor, add your flours and pulse to combine. Now, keep it running while slowly streaming in your hot water. Once all of your water has been added, keep it running for about 30 seconds more until it's hard to mix and a big ball begins to form. Remove dough from the processor, and knead it on a floured surface for just a minute. Flatten it out to a 1/2 inch thick disk, cut into 4 quarters, and then cover them with a towel for 10-15 minutes.
PASTA: After its been resting, take a quarter at a time and roll out as thin as you can. It can be a litttttle thick if you want, like mine above is about 1/8 inch! It will just be more rustic and chewy. No problem for me! With a pizza slicer, cut long strips out to mimic a long spaghetti type noodle. When you're finished, add to a boiling pot of salted water, and cook for just a few minutes. There you have it! You've officially mastered pasta making ;)
*Notes: Whatever piece of dough you aren't handling while working on another quarter, make sure to keep it covered in your towel & floured well so the pieces won't stick together. If not, it'll dry up and you don't want stale pasta. Yeck.