Jan 26, 2013

FRESH VEGAN FETTUCINI


this was my first attempt at homemade vegan pasta - requiring a good dusting off of the ol' pasta machine, which had been tucked away since the days of having chooks roaming around our backyard (it has been a while!!). i really love the process of pasta making - it amazes me how you can create something so fancy from something so basic!


how?

1/2 cup of plain flour
1/2 cup of semolina
1 tablespoon of evoo
pinch of salt
1/4 cup of water (you may need a little extra or less depending on your flour)

combine flour, semolina and salt in a medium sized mixing bowl. drizzle in the evoo and add the water. bring together with your finger tips and begin working your pasta dough. keep working until your dough is nice and pliable.

start running your dough through your pasta machine (as per the directions on your machine). continue to run the pasta dough through the machine to the desired thickness. i then ran my dough through the fettucini attachment and spread it out on a large wooden chopping board to dry.


 to cook your fresh pasta, bring a large pasta pot of salted water to the boil. add your fresh pasta and cook for 2-3 minutes or until al dente (the pasta will float to the top). drain and serve with the sauce of your choice - enjoy!

serves 4

2 comments:

  1. can i make a large batch of this and freeze it? or would you recommend to only eat right away? =)

    ReplyDelete
    Replies
    1. Hi Hilda,

      Yes you definitely can freeze the pasta once rolled out into your desired shapes. Separating it into portions is also a good idea, so that when you want to use it you can grab out the amount you need. I have frozen filled ravioli on many occasions and it always works out great - you wont want to defrost it tho as it may get a little sticky and be difficult to get into the pot ;)

      Thanks for your comment!

      Delete