2 cups semolina flour or unbleached all purpose flour* - we used 10 oz 3/4 cup white whole wheat OR whole wheat pastry flour - we used 180 g 3/4 – 1 cup room temperature water
Place flours in the food processor and pulse to combine.While the food processor is running, add water 1 Tbsp at a time through the spout while the processor is running. If you do not have a food processor, use a large bowl. My dough took about 3/4 cup water. It will feel like a dough and slightly sticky and moldable when enough water has been absorbed. Remove from processor and split into two sections for easy rolling. Let rest for 8-10 minutes. Place one ball seam-side down onto a modestly floured clean surface. Dust the top with flour, dust a rolling pin with flour, and roll out into a very thin square or circle. We used a pasta machine at 1 until smooth, then 3, then 5, then the wider noodles. To cook, prepare a large pot of boiling water, salt liberally and add fresh pasta. Fresh pasta takes less time to cook so watch it closely. Lasagna noodles and linguini only take about 6-7 minutes. This will change depending on how al dente you prefer your pasta. Top with desired sauces. Pesto and marinara are both fabulous with this recipe. Half of this recipe easily feeds 2-3 people, so halve or quarter the recipe if it’s just for you and one other person as leftovers don’t really store well. * NOTE: Semolina flour is made from durum wheat, is sturdier in texture than all purpose, and is excellent for homemade pasta. If you don’t have any you can still make this recipe. Just recognize it will produce a bit more tender pasta that will have a slightly more doughy taste.
Tomato Sauce for a crowd
2 cans (28 oz each) unsalted crushed tomatoes 1 Tbsp. olive oil 2 large garlic cloves, chopped 1 leek, quartered (remove after cooking) ¼ - ½ tsp. hot pepper flakes 4 tsp. chopped fresh oregano or 2 teaspoons dried oregano 1 -2 T Tomato paste 2tsp. salt, freshly ground pepper to taste
In a saucepan, combine all of the ingredients and simmer, stirring frequently, until reduced, 10 to 12 minutes. Taste for seasoning, and cool. Puréeing the sauce a bit with an immersion blender gives the sauce a smoother texture.
1 package Tofurky DIY vegetarian beef substitute 1/3 cup bread crumbs 1/4 cup soy milk or other non-dairy milk substitute ¼-½ onion, grated 3/4 tsp. salt 1 tsp. garlic powder 1 tsp italian seasoning or ½ t each thyme and oregano 2 tsp. vegetarian Worcestershire sauce ¼ c aguafaba, whipped slightly with a whisk
First, pre-heat the oven to 400 F and lightly grease a baking sheet, baking pan or cookie sheet. Whisk the aguafaba in a large bowl. Separate the vegetarian beef substitute into several chunks, and place in the large bowl. Next, using a large fork, or your (clean!) hands if needed, mash the beef substitute together with the bread crumbs, soy milk, onion, salt, garlic powder, dried herbs vegetarian Worcestershire sauce and the aguafaba until fully combined. Next, shape the mixture into individual balls about 1 1/2 inches round. Bake your vegetarian meatballs in the pre-heated oven until lightly golden brown, about 20-25 minutes.