Homemade vegan pasta

There is something cosy and homely about fresh pasta. Not that it was something often made in my home, but somehow it brings some kind of nostalgia. For simpler life? Italy? Sun and a slower pace of life? When people had time to enjoy cooking and eating meals together. Or maybe it’s a sign of me getting nostalgic? Anyhow, this pasta is easy to make and tastes really good. It’s soft and silky but firm. The addition of semolina is the secret.

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So here’s what you need to make pasta for 3-4 people (depending how hungry they are):
– 150g of plain flour (or 00 Italian flour will work even better)
– 150 g of semolina
– 1 tsp of salt
– 2 tbls of olive oil
– 150 ml of water

Here’s what you do:
1. mix all the dry ingredients (both types of flour and salt)in a bowl
2. add olive oil and water and mix well
3. kneed on a floured surface for about 5 min.
4. wrap in beeswax wrap and put in the fridge for at least 30 min (but no longer than 24 hours)
5. take out of the fridge, cut 1/3 of the dough and the rest wrap back again to avoid drying
6. roll it flat in a rectangular shape to about 2mm (it will become a long strip of dough)
7. fold several times in half, making sure the dough is well floured on both sides until you have a dough folded to a size of your palm (more-less)
8. cut strips with a sharp knife, shape the strips into nests and place on a well floured surface.
10. repeat with the rest of the dough
You can cook the whole lot, dry it or freeze for future use.

This pasta cooks really quickly – about 2 min in boiling water and it’s done.


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