Learn how to make homemade pasta and most of all how to make it vegan.Jump to Recipe
PASTA IS NOT JUST PASTA
As is widely known, it was the early commercial traveller Marco Polo who brought pasta home from China. There is a little ironic fact about pasta. Of all people the Venetians love risotto and gnocchi more than anything else. Nevertheless the Venetian were the ones who made pasta popular in Italy. In northern Italy, homemade pasta is made from flour and eggs (one egg per 100g of flour), and from Tuscany towards the south, the pasta dough is mixed with flour and water.
homemade pasta vegan - pappardelle
Vegan pappardelle - homemade
- 300 g durum flour
- 150 ml water
- Put flour on the work surface and form a hollow in the middle. Pour water into the hollow and mix everything carefully (first with a fork, then with your hands). Knead the dough thoroughly for about 10 minutes. It should not be sticky and still easy to knead. Wrap the dough in plastic foil and let it rest for half an hour.
- Now process the dough in portions. Keep the dough that you are not currently using fresh in the foil. Roll out the dough with a pasta machine to a thickness of about 3 mm and cut into ribbon noodles. Pappardelle are about 13 mm wide, tagliatelle about 5 mm. If you do not have a pasta machine, you can also simply roll out the dough with a rolling pin.
- Cook the pasta in plenty of salted water until al dente. Fresh pasta only needs between 2 and 4 minutes. Cook bought pasta according to the instructions on the packet. Keep some of the pasta water
Calories: 254 kcalCarbohydrates: 53 gProtein: 10 gFat: 2 gSodium: 3 mgPotassium: 323 mgCalcium: 26 mgIron: 3 mg
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