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Sunday, December 13, 2009

homemade pasta

Nothing beats homemade pasta! And here is a great vegan dough recipe.  The garbanzo flour adds protein and fat, replacing the bird embryo that is sometimes  unnecessarily used for pasta doughs.

Another staple in my kitchen that is used for a variety of shapes of different noodles as well as ravioli and dumpling dough.

1 2/3 cups semolina flour
1/2 cup garbanzo flour
 1/3 cup white flour
1/2 tsp sea salt
1  cup water

mix together and knead for 20 minutes. Let the dough rest a half hour before rolling out into noodles or dumpling/ravioli wrappers.

Once you make the dough, only your imagination limits you as to what to do with it. Get your hands on a pasta roller to make life easy.  I use the pasta roller attachment for my (not mentioning the name of the brand since they are not paying to advertise here) stand mixer and it works out really great.

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