Here are two from-scratch pasta dough recipes that I use all the time- one vegan, one vegetarian, both by wonderful chefs. It is easy to experiment with pasta flavors – incorporate flavors that mesh well with the sauce you’re going to use (like garlic, spinach, or basil for a pesto sauce, or red chile for a marinara). Try chopped fresh herbs, like basil and oregano, or powdered spices like garlic and red chile powder. You’ll have to experiment according to your tastes, but I’ve found that if I’m using fresh herbs, I need a few tablespoons at least, whereas if I’m using powdered spices, I’ll use one or two teaspoons or so of all of them combined. It also depends on how fresh your powdered spices are. Fresh spices are obviously stronger, and so you’ll need to use less. Knead your herbs into the dough or, if using spices, premix into the flour before creating your egg well. Keep in mind that fresh pasta, while tasting better, will also fall apart more easily if boiled too long. Remember that pasta continues to cook unless you rinse well with cold water after straining.
Tal Ronnen Vegan Pasta Dough Recipe – Utilizing tofu in place of traditional eggs
From the indispensable the conscious cook
4 ounces silken tofu
1 tablespoon extra-virgin olive oil
1 tablespoon red palm oil
½ teaspoon sea salt
2 cups semolina flour, plus more for dusting
Pasta dough: Place all ingredients except flour in a food processor with 2 tablespoons cold water and process on high for 1 minute.
Gradually add the flour, ½ cup at a time. It may be necessary to add a bit more water to make a smooth dough. Knead the dough on a lightly floured surface for 5 minutes. Wrap or cover, and sit in fridge to rest for 30 minutes.
2 cups all-purpose flour, plus more for dusting
1 teaspoon salt
3 large eggs, plus 1 for egg wash
2 tablespoons extra-virgin olive oil
Cornmeal, for dusting
Combine the flour and salt on a flat work surface; shape into a mound and make a well in the center. Add the eggs and 1 tablespoon of the olive oil to the well and lightly beat with a fork. Gradually draw in the flour from the inside wall of the well in a circular motion. Use 1 hand for mixing and the other to protect the outer wall. Continue to incorporate all the flour until it forms a ball. [Note: Don’t skip the step of making a well with the flour and slowly incorporating the flour into the egg – if you try to combine it all at once, it will not form a smooth, pliable dough.] Continue as directed above. Sprinkle some flour on work surface, knead and fold the dough until elastic and smooth, this should take about 10 minutes. Brush the surface with the remaining olive oil and wrap the dough in plastic wrap; let rest for about 30 minutes to allow the gluten to relax.
Wondering what to do with your dough?
Watch a video about how to use a pasta machine.
Photo Credits:Dan at http://www.freedigitalphotos.net/images/view_photog.php?photogid=1803