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Homemade Vegan Pasta

6/2/2016

24 Comments

 
I know I've said this before (about the schnitzel,) but that was then, and this is now. And in fact, this fresh pasta recipe might just be my crowning achievement, thus far, as a mom-chef. You might think, as a rational person, that attempting to making fresh pasta, without eggs, with a small child, would be nothing more than a catastrophic waste of energy, flour and time. But our daughter was just getting way, way too old I felt (almost 7!) to be half Italian, have roots in Bologna, and have still never tasted fresh pasta. So I was on a mission, and I'm happy to say, it panned out. After buying the old hand crank pasta machine that weighs 50 pounds from Italy, and some online research, I found a vague, ancient recipe to guide us. (One of those, "mix some flour with a little water and if it's too dry add more but not too much" type or recipes, probably right from someone's Nonna's memory). But when we put it to use, and took our time figuring it out, the pasta, surprisingly, turned out perfecto!
Though this is not a quick project, it's totally worth the effort. It tastes incredible, it's easy work, and it's also a ton of fun to make with kids. (If nothing else, bookmark it for your next lazy summer day, or snow storm, because I'm sure you always have a little flour and water on hand.)
As you may note in some of the images, this recipe, my version, also requires some serious patience AND a glass of wine for the adult who will be supervising, and left scrapping dough of the cabinets, windowsills, and ceilings, long after the happy, full child has gone to bed.
You can serve this with your favorite sauce. Here, we ate it with bolognese, how could we not? But that recipe is a beast in itself, and takes several hours to make alone, so I'll link back to that another day, when I'm no longer out of wine. (Note: you don't need a pasta machine to make this, either. Read on below.)
Buon apettito!

Ingredients:
2 cups of all purpose or semolina flour, plus some extra, to keep dough from sticking
1/2 cup warm water
1/2 teaspoon salt
2 tablespoons of olive oil

To prepare:
Mound the flour in a wide bowl or on a large, rimmed flat board or tray.
Make a small hole with kid's fist in the center, like a volcano, and, mixing together by hand, slowly add 1/2 cup of warm water. (Yes, this is HAND made, in the actual sense).
Add salt and 1 tablespoon of olive oil, and keep mixing until well combined, adding a drizzle more water or another tablespoon of olive oil if dough feels too dry. The goal is to form a ball which is no longer sticky to the touch. (See photos). If your dough is too sticky, add another small handful of flour to make it more dry.
Once dough is formed, kneed well for about 10 minutes.

Cover and let stand for 20-30 minutes.

Working with 1/4 of the dough at a time, flour a flat surface and roll it out to about 1/4-1/8 of an inch thick using a rolling pin. (Kids love this!)
Then, feed the dough through the pasta machine several times, working your way to a thinner and thinner strip of dough. Use flour to keep dough from sticking to machine parts. (We did this just once or twice on the first three settings. We did not follow the crazy-making instructions on the machine, because we are only almost 7, and also almost out of wine).
If you don't have a machine, don't worry. Simply roll the dough out to about 1/16 of an inch, and cut it into desired shapes either with a knife or a pizza cutter. (You can also at this point decide to make ravioli.)
Line a baking sheet with parchment paper, and dust the cut pasta with flour as you set it on, in batches, to prevent it from sticking together.
To cook, bring a large pot of water to a boil, add some salt, and toss in pasta for just 3 or 4 minutes, until done.
Drain and toss right into your sauce or over other ingredients, like greens and cheese, and serve immediately.

24 Comments
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2/15/2017 09:49:21 pm

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12/7/2019 07:32:33 am

There is no doubt that Lake Como is one of the best places to see if ever you will get the chance to travel going to Italy. it has been featured on a movie. That very day I saw the film, I have considered it as one of my favorites! If you are panning to have a grand vacation in Lake Como, it's a must for you to try all pasta recipe there. I am sure it sounds a bit expensive, but that is one of the greatest purpose you can do while you are there!

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6/11/2020 07:01:30 am

I am able to bit fit because of all of the advice that you gave me. I am really happy that I found your blog. I used to weigh over a hundred pounds, and it was at that time that I felt the most depressed. I really wanted to be fit, so I decided to commit to it. After discovering your blog, I was able to get tips on how I should do it. I hope that I can maintain this fitness of mine.

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6/15/2020 11:15:21 pm

Why did I wait so long to try this!!! Delicious, and the half recipe is perfect if married to a vegan👊

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6/23/2020 10:44:47 pm



Spinach and bacon are not the things that I would really think of combining. The taste that both bacon and spinach is really different from one another. To tell you the truth, I am not really a fan of vegetables, more so of spinach. However, I do love eating bacon and I am not really closed to new things. I think that I would probably try this original spinach and bacon recipe of yours, I hope that I made the right choice doing it.

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6/28/2020 06:35:58 am

Sad part is, the part of thefood Mixer body containg the poo sac is the most flavorful! We ust the neck and tough parts for chowder....the whits "soft" part is for other dishes (like pasta). Next time you come to the coast to clam...take that bit of extra ytme to carefully disect the colored material from the soft body. Great recipe though. THANKS!

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6/28/2020 09:12:27 am



This is a great way to use tofu and bumps up the protein in the pasta dish. Thanks for posting this.

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6/28/2020 10:47:06 am

Hi, Spinach and bacon are not the things that I would really think of combining. The taste that both bacon and spinach is really different from one another. To tell you the truth, I am not really a fan of vegetables, more so of spinach. However, I do love eating bacon and I am not really closed to new things. I think that I would probably try this original spinach and bacon recipe of yours, I hope that I made the right choice doing it.

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6/28/2020 11:33:42 am


Just watching the picture of vegan chickpea “tuna” has brought water in my mouth. All pictures of this chickpea are looking very delicious and mouthwatering that are compelling me to make this recipe.

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6/28/2020 11:40:47 am

Hi,

When I want to make cake style doughnuts, I usually make them with biscuit dough. I learned to love these because my mom made them when I was a child.

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7/20/2020 10:47:43 pm

This is a great way to use tofu and bumps up the protein in the pasta dish. Thanks for posting this.

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7/27/2020 09:37:50 am


I am not really a sandwich guy, so I have no frame of reference to give you. No offense, but I feel like a sandwich is just too bland. If you want to ask what snack, I want, then I would suggest that you go and try grilled bacon. Not only is bacon delicious, but it is also very easy to prepare. I feel like people are underestimating it too much, and I do not want it to be like that.

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8/26/2020 04:16:06 am

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8/28/2020 12:43:49 am

It looks like you had a great weekend with so many tasty recipes. I am glad to hear you loved the salad. The dressing is definitely the best part. Thanks for sharing!

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8/28/2020 01:05:43 am

Hi It looks like you had a great weekend with so many tasty recipes. I am glad to hear you loved the salad. The dressing is definitely the best part. Thanks for sharing!

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10/15/2020 12:19:29 pm

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12/22/2020 07:16:58 am



This may be a silly question…. do i make the bouillon as it says on the box.. and then just use 1/4 of that broth??? Also i accidently bought huge bok choy should i just chop it up or go back and get baby??

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12/22/2020 09:25:51 am

Hi, Spinach and bacon are not the things that I would really think of combining. The taste that both bacon and spinach is really different from one another. To tell you the truth, I am not really a fan of vegetables, more so of spinach. However, I do love eating bacon and I am not really closed to new things. I think that I would probably try this original spinach and bacon recipe of yours, I hope that I made the right choice doing it.

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12/27/2020 10:28:10 pm

Unfortunately I am not an Instant Pot user and the directions do not reference Instant Pot or pressure cooker instructions. I wish I could help out with your question, but since I don’t have experience with Instant Pots or their conversations with recipes I don’t feel comfortable providing guidance.

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3/7/2021 03:56:48 am

If you are lucky to have a vineyard nearby and get fresh leaves that’s even better! In Egypt they actually sell fresh leaves in the market. The best time of the year to pick them up are in the spring season, you can pick extra leaves and freeze them in batches. In autumn season the leaves became bitter and too hard.

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3/7/2021 03:57:23 am



I can see why you would like this so much – it sounds wonderful. I would definitely add protein to this, simply because I can’t survive on high carb/low protein meals. I’m looking forward to trying it.

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    About the Author

    I'm Lorraine Allen, and when our daughter was diagnosed with multiple severe food allergies in infancy, a decade ago, I decided to freelance from home so that I could also care and cook for her. Because I grew up all around the world, it's important to me that she be able to enjoy all sorts of international food.  I've learned, throughout this process, that even a large number of severe allergies and restrictions does not stop a person from eating well. On the contrary, by forcing us to focus so much attention on what we consume, we've gained a whole new appreciation for good food, and ironically, we all enjoy a healthier diet than before this diagnosis. This site is where we share some of our delicious egg-free, nut-free, shellfish-free (and often vegan and gluten-free) experiments and successes in the kitchen. Guten Appetit and thanks for reading!

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