2 months ago I gave you a sneak peek into Miyoko Schinner’s new book, The Homemade Vegan Pantry, and shared a recipe for her amazing vegan ribs. I noticed that her 15-minute rustic pasta recipe hadn’t made it to the blog tour yet and I knew I had to let you in on it!
(Disclaimer: I organized the blog tour for The Homemade Vegan Pantry and received a complimentary copy of the book. However, I was not paid to write this post and all the opinions are truly my own.)
It’s always a shock when a recipe turns out to be easier than you expect it to be. I think many staples are like this. This pasta recipe is easier than you might think.
I’m not telling you that there’s no work involved in making pasta, but most of the effort is in rolling the pasta out.
I love that Miyoko makes the dough in the food processor since that can be a little hard on my wrists. The food processor makes short work of it.
You can buy a manual pasta machine to roll it extra thin, but the rolling pin you have at home will work just fine.
Serves: 6 to 8 servings
- 2 cups semolina flour, plus more for sprinkling
- 1 cup all-purpose flour
- About 1 cup hot water
- Put both flours in a food processor. Put the lid on the food processor, turn it on, and slowly pour the hot water through the spout. The mixture will first look like cornmeal, then form tiny little balls whirling around the work bowl and, finally, after a couple of minutes, form a big ball in the middle. Let it go for another 30 seconds to knead the dough, then turn it off. Remove the dough. It will be quite warm and pliable. Flatten it out into a 1⁄2 -inch-thick pancake, then cut it into quarters. Cover the dough with a dry towel and let it rest for 10 to 15 minutes.
- Sprinkle some semolina or all-purpose flour onto a clean, dry surface and put one of the four pieces of dough on it. Using a rolling pin, roll it out as thinly as you can (it will expand as it cooks). You can make it as thin as an envelope with a card in it, or as thick as 1⁄8 inch, which will create a chewy, rustic, country-style pasta.
- After you’ve rolled out all of the sheets, use a sharp knife or pizza cutter to cut them as desired, one sheet at a time. You can cut them into any width that will suit the sauce of the evening, whether spaghetti, fettuccine, pappardelle, or lasagna.
- Get that large pot of salted water boiling (about 8 cups), then cook the noodles for
- to 3 minutes, until perfectly al dente. Serve with a sauce of your choice. To store the pasta, toss it with a little semolina or flour to prevent sticking, then wrap in plastic wrap or put in a covered container and refrigerate for 2 to 3 days.