Fresh Vegan Pasta

November 2, 2020
Wicked
Pasta

Updated: February 03, 2022

1 pound
0.0

Slow it down and make your own fresh vegan pasta, from scratch! Inspired by our buddy Tal Ronnen from Crossroads Kitchen restaurant in LA & featured in our book Wicked Healthy Cookbook. Usually, egg plays a pretty key part in any fresh pasta recipe and we’ve subbed this out for silken tofu and sustainable red palm oil from Nutiva (grown on small organic family farms in Ecuador and partnered with Natural Habitats™ to ensure that no deforestation or habitat destruction results from the growing or harvesting process). Serve up with Nana’s Red Sauce and you’re good to go. Makes for an impressive recipe to prep ahead for dinner parties.

[Please note, the below recipe is from the Wicked Healthy Cookbook and you may notice subtle differences in the video – you’ll get the same great result from following either!)

Ingredients

́MAKES 1 POUND

1⁄2 (14-ounce) package firm silken tofu, drained
11⁄2 cups “00” pasta flour, plus more as needed
11⁄2 cups semolina flour, plus more as needed
3 TBSP red palm oil
2 TBSP filtered water, plus more as needed
1⁄2 tsp sea salt

Instructions

Combine the tofu, flours, oil, water, and salt in the bowl of a food processor and process until the flour is evenly moistened and crumbly, about 10 seconds. Continue to process until the dough comes together to form a loose ball and feels moist but not sticky, about 2 minutes. Pinch the dough to test its consistency: If the dough seems excessively sticky, add more “00” flour, 1 tablespoon at a time, processing until just incorporated. If the dough is too dry, add a teaspoon or so of water. Dough is all about feel.
Remove the ball of dough from the food processor and wrap tightly in plastic wrap. (The food processor heats up the dough and makes it too soft to work with right away.) Refrigerate the dough for at least 1 hour to firm it up. The dough can be refrigerated for up to 1 day or frozen for up to 1 month.
Flour a work surface and your hands. Cut the dough into 4 equal pieces. Working with one piece at a time (cover the others to prevent them from drying out), roll or press the pasta out on a lightly floured work surface into a rough rectangle. Feed the dough through the widest setting of a pasta machine; catch the sheet of dough in the palm of your hand as it emerges from rollers. Lightly dust both sides of the pasta with a little flour. Run the dough through the machine two more times, then fold it into thirds. The dough will start to feel silky smooth. Then reduce the setting by one and crank the dough through again two or three times. Continue reducing the dial setting and rolling the dough through until the machine is at the second-to-narrowest setting (number 2 on most machines); the sheet should be about 1/16 inch thick.
Cut the long sheet into two workable pieces, put them on a baking sheet dusted with flour and semolina, and cover with a damp towel. Repeat with the remaining pieces of dough.
The dough should be cut or shaped shortly after being rolled out so it won’t dry out. Or, to store the sheets of pasta, stack between pieces of wax paper, tightly wrap in plastic wrap, and freeze for up to 1 month.