Ingredients
Basic Recipe - white pasta
- 115 grams silken tofu (100 - 150g)
- 2 cups semolina, fine (360g)
- 1 Tbsp olive oil (20ml)
- 1 Tbsp water (15 - 20ml)
Extras
- pinch of salt
- flour for dusting
Instructions
- Put all the ingredients, except the dusting flour, into the bowl of a food processor. Process the mixture until it forms a ball.
- Remove the dough from the processor, place it on a lightly floured work surface, and knead a few times until it is smooth and elastic.
- Cover with plastic wrap and rest in the refrigerator for at least 30 minutes. 4.Cut the pasta dough into quarters. Roll one quarter out using a pasta machine or with a rolling pin. Roll it nice and thin, about 1/16th inch in thickness, or on the number 5 setting of a pasta machine.
- Be sure to dust frequently with bread flour. Cut the pasta into the desired shape, using a pasta machine, or cutting it with a sharp knife or pizza wheel. Repeat the procedure using the remaining pasta dough.
- Cook the pasta in a generous amount of boiling, salted water for 2 to 3 minutes, drain, and toss with your choice of prepared sauce.
Notes
- this is a great recipe for homemade pasta, we tend to cut our pasta wide manually and use a mushroom, sage, garlic, and browned vegan butter sauce with some toasted pine nuts.
- If you want a potentially healthier (less blatant carbs) way to enjoy pasta, consider Jamie Oliver's Pici Pasta recipe.
- Silken tofu typically comes in 300g increments here, so usually just decide if i have enough semolina for 2 or three batches and adjust accordingly... its really forgiving.