Have you priced packaged vegan pasta? It’s outrageous! I can’t believe they charge that much money for flour and water. This pasta doesn’t require a pasta machine or any special skills and it’s a fun activity for a rainy day. My son loves cutting the dough and making his very own “boodles.” Here’s my favorite recipe and instructions so that you, too, can make your own pasta.
This is a very basic recipe and it’s easily found in countless cookbooks. I can no longer recall where I got the recipe but I didn’t make it up. It is, however, easy to remember and creates an impressive meal with items which are easily kept in the pantry. When funds are low, time is plentiful, and a special meal is in order: homemade spaghetti/fettuccine/linguine/pici is always the right answer.
You will need:
- 2 cups semolina flour
- 2 cups all-purpose flour
- 1 1/4 cups warm water (you may need more or less water depending on the humidity)
- Extra flour for kneading
In a large bowl, stir the flours together and slowly add the water a bit at a time. Stir with your hands or a wooden spoon until a rough dough has formed. Now knead the dough until it is smooth enough to form into a nice dough ball. You will need to sprinkle the workspace with flour to keep the dough ball from sticking. Total kneading time: 6-8 minutes. Wrap the dough in plastic wrap and let it rest for at least 15 minutes.
Now, roll out the dough flat on a surface dusted with flour and cut it into strips. I love this part. Caleb, my son, can cut the dough with his little plastic butter knife and giggles with delight when he sees them lifted off of the cutting board and draped over the edge of my grandmother’s old mixing bowl.
When finished cutting the pasta, place them in a kettle of boiling water and cook until firm but done (al dente). You can also add the fresh pasta to a pan with some sautéed vegetables and then add cold broth to nearly cover them. Then bring them to a boil and serve once they are al dente. However you wish to serve them is just fine. They will be completely delicious and well-worth your time, especially if you are sharing your kitchen with little helpers.
If you are a lucky person who possesses a pasta maker, then I urge you to promptly ship it to me. No? Well, then you are welcome to use it with this recipe.
Also, forgive the cell phone picture below. I have no idea what happened to the nice photos I took of the pasta with my big camera but I’m sure you get the idea.
And honestly, I’m a real person who is cooking in a real kitchen with a real child… so I’m cutting myself some slack. Imperfect pictures aren’t such a bad thing. 😉