Photo © 2015 by Eva Kolenko
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. THen 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.
Have you made homemade pasta before? If so, tell me how it went for you in the comments!
15-minute rustic pasta from The Homemade Vegan Pantry
Probably the best place to learn how to make pasta is Italy. But if you want some homemade fettuccine tonight and aren’t in Italy and don’t have a pasta machine, here’s the recipe for you. Start to finish, it’s a 30-minute dish, including about 15 minutes of rest time.
Ingredients
- 2 cups semolina flour, plus more for sprinkling
- 1 cup all-purpose flour
- About 1 cup hot water
Instructions
- 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 2 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.
Recipe Notes
Kathryn Grace says
Yes, I have made pasta at home, from 100 percent whole wheat flour, but not in years. We loved it! You’ve inspired me to give it another go. One drawback for me has been that I had no pasta dryer on which to hang the noodles after cutting, as my grand-aunt did when she made pasta. I always thought it a requirement. I’ll try your method, without improvising a drying rack. Just drop those lovelies in the boiling water. Can’t wait to try it again! Thank you.
Tina says
Omg! I have to try it, it looks wonderful! 😀
Ola says
Awesome recipe! Thanks 🙂
Irma says
Making fresh pasta is one of my new year’s resolutions. Thanks for the recipe. I saw yesterday a pasta on the television made of 300 gram all purpose flour and 200 gram spinach. That made me search for more vegan pasta recipes and found yours. My children and I deserve the best, so no more shop bought pasta anymore.
Marcia says
Irma –
How did you prepare the spinach when you use it? I’d love to find out and make it myself. We purchase a variety of pasta’s that use vegetables with the flour and really enjoy them! Thank you, in advance, for taking the time to share your process!
Linda Watson says
Fantastic! Thanks so much. I bought a pasta machine a few weeks before I went vegan, then found all the recipes called for eggs. I buy fresh pasta every week at the farmers’ market. They recommend freezing what you can’t use in a few days. It’s worked for me.
DIANE BASSETT says
This would make a GREAT party theme– gather people, open a bottle of wine, whip up some batches of pasta dough, drink wine while it rests, get everyone rolling theirs out, cutting them up, etc. Sounds like a blast.
Kathy Hester says
That’s a great idea! Don’t forget to invite me 😉
Marcia says
Wonderful idea, thanks for sharing it!!! I can hardly wait to try the recipe. mmmmmmm homemade pasta…I am so there! I will return to rate it after making it.
Jenn says
We make homemade pasta all the time. We use all kinds of veggies, and my daughters favorite is made out of potatoes. The whole process takes less than 30 minutes (We make the dough in our bread machine, then roll it thin with a manual pasta machine)
Kathy Hester says
Another great idea!
Marcia says
When putting the flour & water in the food processor, are we supposed to use the “S” blade? I don’t have a plastic one, just the one that came with the unit originally.
Thanks so much
Kathy Hester says
I use the metal one myself.
Nancy says
Cook the noodles for ?? to 3 minutes? I think something is missing in sentence 4-5.
Kathy Hester says
That’s 2 to 3 minutes.
Kate says
I loved this recipe from the start…but am not a fan of rolling and cutting. So last night I tried running the dough through my Omega juicer, which has attachments for extruding different sized pasta (basically, a large ‘bolt’ pushes the dough through holes to create the pasta). I had been concerned that the dough wouldn’t hang together, but I was totally wrong. It made fantastic spaghetti sized noodles and in half the time of rolling and cutting! Now I love this recipe even more, THANK YOU!
Sofie H Solbakken says
Is there *any* way to make this gluten free and have it work?
Kathy Hester says
Since this isn’t my recipe I can’t really answer you, because I don’t know. However, I have a gluten-free noodle recipe here: https://healthyslowcooking.com/quinoa-flour-and-fax-gluten-free-noodles/
Bella says
I own this book and the good need is she DOES include a gluten feee pasta recipe! It’s a great book.
Ashley Haskings says
Thank you so much for sharing this recipe!
I made it once and loved it, and when I got familiar with the texture and process, I added italian herbs and red pepper flakes to the dough mix and it really made some tasty pasta. I then tossed it in a tiny bit of white truffle oil and Parmesan. Perfection.
I’ve never made pasta before and Gia was very easy, thank you again for sharing!
Ashley Haskings says
Vegan parm, of course!