Fresh Vegan Pasta (Eggless)
Ingredients
Ingredients:
- 1 block Silken tofu (12 oz / 340 g)
- 2 tbsp generous red palm oil (Nutiva brand recommended)
- 1-2 pinches Salt
- Semolina flour (for dusting)
- 00 flour (doppio zero flour)
Instructions
Instructions:
Blend the 'Egg':
- Blend silken tofu, red palm oil, and salt in a blender.
- Scrape down the sides as needed.
- Blend until the mixture is silky smooth. This creates the 'egg' cream mixture.
Make the Dough:
- Gradually add semolina flour and 00 flour to a food processor containing the ‘egg’ mixture.
- Add small quantities of flour at a time.
- Continue processing until the mixture forms a ball of dough that pulls away from the sides of the bowl.
Knead the Dough:
- Flour your work surface.
- Remove the dough ball and place it on the floured surface.
- Knead the dough for 8-10 minutes until smooth and elastic.
- Add a little more flour if needed during kneading.
Rest the Dough:
- Wrap the dough tightly in plastic wrap.
- Set aside at room temperature for at least one hour to allow the gluten to relax.
Roll Out the Pasta:
- Remove the plastic wrap.
- Slice off a piece of dough.
- Flour both sides of the dough piece.
- Run the dough through a pasta maker, starting at the 0 setting.
- Fold the dough in half lengthwise and repeat the process on the 0 setting several times until the dough is smooth and has no tears.
- Square off the sides of the dough sheet and run it through the 0 setting again.
- Set the pasta maker to 1 and run the pasta sheet through, followed by setting 2. Repeat several times until the sheet is thin, delicate, and smooth.
- Dust with semolina flour if needed to prevent sticking.
Cut the Pasta:
- Cut the pasta sheet to the desired size and shape.
- Lay the cut pasta on a baking sheet lined with parchment paper.
- Dust with semolina flour to prevent sticking.
- Repeat the rolling and cutting process with the remaining dough.
Make Pappardelle (Optional):
- Roll up the pasta slices.
- Cut into ¾ inch pieces.
- Unravel gently and lightly toss in semolina flour to coat.
Make Linguine (Optional):
- Roll up pasta slices.
- Cut thinner size pieces.
- Unravel gently and lightly toss in semolina flour to coat.
Cook the Pasta:
- Bring a pan of water to a simmer (not a rolling boil).
- Gently drop the pasta into the simmering water.
- Cook for approximately 2 minutes. The pasta cooks very quickly.
- Use a strainer to gently remove the pasta from the water once it is cooked.
Serve:
- Serve immediately with Nana’s Red Sauce or your favorite sauce.
Notes:
- To make ahead: Finish the kneading stage, wrap in plastic wrap, and refrigerate. Take out of the fridge an hour before preparing to allow it to return to room temperature.
- To freeze: Wrap in plastic and freeze. Ensure it is completely at room temperature before defrosting and using.
- Flavor variations: To add flavor, reduce the liquid in the dough process when using a puree/pesto, or use freeze-dried or dried ingredients like frozen spinach or bell pepper.
Video Description
Slow it down and make your own pasta, from scratch! This recipe is inspired by our buddy Tal Ronnen from Crossroads Kitchen restaurant in LA (http://crossroadskitchen.com) & featured in our Wicked Healthy Cookbook (https://amzn.to/3mb63Ai). Usually egg plays a pretty key part in any fresh pasta recipe and we’ve subbed this out for silken tofu and sustainable red palm oil from Nutiva (grown on small organic family farms in Ecuador and partnered with Natural Habitats™ to ensure that no deforestation or habitat destruction results form the growing or harvesting process). Serve up with Nana’s Red Sauce (see link below) and you’re good to go. Makes for an impressive recipe to prep ahead for dinner parties!
Nana Sarno's famous Red Sauce ▶︎ https://youtu.be/AVptBvjbtck
Thanks for watching!
Full recipe below!
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FRESH PASTA
Slow it down and make your own pasta, from scratch! Inspired by our buddy Tal Ronnen from Crossroads Kitchen restaurant in LA & featured in our book Wicked Healthy Cookbook. Usually egg plays a pretty key part in any fresh pasta recipe and we’ve subbed this out for silken tofu and sustainable red palm oil from Nutiva (grown on small organic family farms in Ecuador and partnered with Natural Habitats™ to ensure that no deforestation or habitat destruction results form the growing or harvesting process). Serve up with Nana’s Red Sauce and you’re good to go. Makes for an impressive recipe to prep ahead for dinner parties.
INGREDIENTS
1 block Silken tofu (12 oz / 340 g)
2 tbsp generous red palm oil
1-2 pinches Salt
Semolina flour
00 flour (doppio zero flour)
INSTRUCTIONS
Blend silken tofu, red palm oil and salt to create ‘egg’ cream mixture, keep scraping down sides and blend until silky smooth.
Add semolina flour and oo flour gradually to food processor (still with ‘egg’ inside), small quantities at a time, until it forms a ball of dough.
Flour your work surface and remove the dough ball to the surface to begin kneading. Knead for 8-10 minutes.
Wrap tight in plastic wrap and set aside in room temperature (we waited an hour for the gluten to relax).
Remove plastic wrap, slice a ?x? Piece, laying both sides on a floured board and then running through the pasta maker at 0 - folding in half lengthways and repeating a few times, until smooth with no tears. Square off sides and run through again.
Set pasta maker to 1 and run pasta sheet through, followed by 2 several times until thin, delicate and smooth. Dusting with semolina iif needed.
Cut to size and lay on a baking sheet, lined with parchment, dusting with semolina.
Repeat with the whole block of dough.
For pappardelle: Roll up slices and and cut ¾ of an inch pieces (use ends as a test for cooking). Unravel gently and lightly toss in semolina to coat.
For linguine: Roll up slices and cut thinner ? size pieces. Unravel gently and lightly toss in semolina to coat.
Bring a pan of water to a simmer, gently drop pasta into the water and cook for 2 minutes. Use a strainer to catch pasta (place in pan before pasta) to remove gently once ready.
Serve with Nana’s Red Sauce!
Notes:
If making a few days ahead, finish the kneading stage, wrap in plastic wrap and put in the fridge. Take out of fridge an hour before preparing and ensure it has returned to room temperature.
If you make a big batch, wrap in plastic and put in freezer, when defrosting ensure that it’s completely at room temperature.
Want to add some flavour? If you’re using a puree/pesto, add less liquid in the dough process, or use freeze-dried or dried ingredients, like frozen spinach/bell pepper.
#wickedhealthy #wickedkitchen