Vegan Italian Lukas Breucha Vegan Italian Lukas Breucha

HOMEMADE PASTA DOUGH

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.
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