HOMEMADE PASTA DOUGH
SERVES 4 TO 6 PORTIONS
1/2 cup silken tofu
2 tbsp. olive oil
2 tbsp. water
1 tsp. sea salt
1 cup semolina flour
1 cup all-purpose flour, plus extra for dusting
NUTRITIONAL VALUES
Calories: 270kcal
Fat: 6.7g (1g S.Fat)
Carbs: 43.8g
Protein: 8g
Sugar: 0.3g
Sodium: 381mg
METHOD
Combine all ingredients in a food processor and process until a ball of dough forms. Knead for a few minutes on a lightly floured work surface. Refrigerate for at least 30 minutes, wrapped tightly in plastic wrap.
Divide the dough into four equal parts and work with one at a time. Roll out the pasta dough with a pasta machine, dusting it with flour frequently to keep it from sticking. Continue rolling it until it is very thin, or until it reaches the number 5 pasta setting.
Using a sharp knife, pizza cutter, or pasta machine cutter, cut the dough into the desired shape. Cut the pasta dough into 3/4-inch wide strips for pappardelle.
Divide the dough into four equal parts and work with one at a time. Roll out the pasta dough with a pasta machine, dusting it with flour frequently to keep it from sticking. Continue rolling it until it is very thin, or until it reaches the number 5 pasta setting.
Using a sharp knife, pizza cutter, or pasta machine cutter, cut the dough into the desired shape. Cut the pasta dough into 3/4-inch wide strips for pappardelle.
