The Best Fresh Pasta no eggs needed

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Full recipe below!

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FRESH PASTA
Slow it down and make your own pasta, from scratch! Inspired by our buddy Tal Ronnen from Crossroads Kitchen restaurant in LA & featured in our book Wicked Healthy Cookbook. Usually egg plays a pretty key part in any fresh pasta recipe and we’ve subbed this out for silken tofu and sustainable red palm oil from Nutiva (grown on small organic family farms in Ecuador and partnered with Natural Habitats™ to ensure that no deforestation or habitat destruction results form the growing or harvesting process). Serve up with Nana’s Red Sauce and you’re good to go. Makes for an impressive recipe to prep ahead for dinner parties.

INGREDIENTS

1 block Silken tofu (12 oz / 340 g)
2 tbsp generous red palm oil
1-2 pinches Salt
Semolina flour
00 flour (doppio zero flour)

INSTRUCTIONS

Blend silken tofu, red palm oil and salt to create ‘egg’ cream mixture, keep scraping down sides and blend until silky smooth.

Add semolina flour and oo flour gradually to food processor (still with ‘egg’ inside), small quantities at a time, until it forms a ball of dough.

Flour your work surface and remove the dough ball to the surface to begin kneading. Knead for 8-10 minutes.

Wrap tight in plastic wrap and set aside in room temperature (we waited an hour for the gluten to relax).

Remove plastic wrap, slice a ?x? Piece, laying both sides on a floured board and then running through the pasta maker at 0 - folding in half lengthways and repeating a few times, until smooth with no tears. Square off sides and run through again.

Set pasta maker to 1 and run pasta sheet through, followed by 2 several times until thin, delicate and smooth. Dusting with semolina iif needed.

Cut to size and lay on a baking sheet, lined with parchment, dusting with semolina.

Repeat with the whole block of dough.

For pappardelle: Roll up slices and and cut ¾ of an inch pieces (use ends as a test for cooking). Unravel gently and lightly toss in semolina to coat.

For linguine: Roll up slices and cut thinner ? size pieces. Unravel gently and lightly toss in semolina to coat.

Bring a pan of water to a simmer, gently drop pasta into the water and cook for 2 minutes. Use a strainer to catch pasta (place in pan before pasta) to remove gently once ready.

Serve with Nana’s Red Sauce!

Notes:

If making a few days ahead, finish the kneading stage, wrap in plastic wrap and put in the fridge. Take out of fridge an hour before preparing and ensure it has returned to room temperature.

If you make a big batch, wrap in plastic and put in freezer, when defrosting ensure that it’s completely at room temperature.

Want to add some flavour? If you’re using a puree/pesto, add less liquid in the dough process, or use freeze-dried or dried ingredients, like frozen spinach/bell pepper.

#wickedhealthy #wickedkitchen

[catherinesebek]

Great pasta...smooth and silky. Keeps in the fridge for days. Paired it with Nanas red sauce...yum!

[MakeItDairyFree]

absolutely stunning! It look so soft and so perfect

[bervpamepa]

It’s worth the extra effort of using four ingredients instead of two. I made raviolis using this recipe last Sunday and freeze them for Thanksgiving. I tried a few and OMG so go! My husband couldn’t tell any difference with an egg pasta, and since it looks so cute he loved them. Image sells 😂
I made butternut stuffed raviolis, a few sheets for cannellonis and also some pappardelles. I was able for the first time to take a vegan pasta to setting 6 on my kitchen aid attachment, and not have it ripped, actually it was still very strong. I think it can easily be taken to the last setting.
I never thought a vegan pasta would have such a strength. Now I’m trying to make a pie crust using the same palm oil and vegan butter so it can have the look of a very nice, sweet French pastry dough, Julia Child’s style without eggs. Thank you 😊

[alexanderbertallo]

Thanks for the tutorial and keep up the great work.

[tanyalalonde]

I haven't made pasta since I went vegan... I use to make it all the time. Can't wait to try this recipe!!!!

[ondre]

Love this video. Thanks for making it longer and in depth. I've been making pasta for a while but wish I had this video a couple years ago. Can't wait to try this recipe. I'm going to try to make it with oil colored with anatto seeds. A little trick I learnt in Veitnam at World Food Studio.

[kaetheuken]

This is awesome, thank you! And love the long video too :-)

[theplantlifecanada]

Oh wow! Making fresh pasta is like my dream but it always seems so intimidating! (Long Videos are awesome btw...! We have all finished watching everything on Netflix anyway so... 🤷🏾‍♀️)

[dana]

What a wonderful video! Will definitely make it, and soon :)

[siobhanmurphy-ryan]

thank you for this informative video; fresh pasta is such a luxury. 😊

[jenp]

This looks incredible!! Going to try for date night 😍

[bubienguitars]

Thank you for this!!!! Can't wait to try it!! Did I thank you? I will!

[MGrace-]

Loved this video! I read the recipe in your book, wasn't quite sure I wanted to tackle the recipe until watching this video. Now I'm inspired to make our own ravioli with the mushroom sauce :) Btw, the longer video was great.

[dorothydenise]

Can you use almond or chickpea flour as substitutes?

[mdouble]

I recently bought a manual pasta maker and now I know how to use it - thanks very much for the video. I am wondering if another locally sourced oil would work for pasta. We live in an area where exotic products like red palm oil are hard to find.

[bervpamepa]

One of my favorites things to do in the kitchen is fresh pasta. I just use the most basic recipe: water and flour. If I want flavors I’ll used a tomate purée instead of water for tomato pasta, or blend arugula with water and sub my water in the recipe with that, for a green pasta. That type of pasta is good for short pasta. You can use it for long pasta as long as you don’t roll it too thin. I’ll go for a 4, that is my max. I’m very please with how it turn out. This recipe is far from simple compare to what I do, but the fact the allows you to roll the pasta very thing makes it worth it to try, so I can make other types of pasta like tortellini. It’s a wicked recipe 🥰 good for special occasions.

[vg]

I don't have a food processor so I can use a blender for the tofu process, but approximately how much flour/semolina does the one block of tofu need? I'll have to mix it by hand. Thank you!!...Looks like a great recipe

[ThatGuy-djqr]

Don't worry about the length of your video. It is full of content, and that's why we are following you. I laughed when I looked at the length, because I follow a puzzle-solving channel that has produced two videos a day since the pandemic hit and for them, this would definitely be a short video. Their vids go from 20 min to one hour in length. If the content is good, people will watch the whole video.

[nicoletaborcos]

Omg I’ve always wanted to make pasta but the vegan version, and I can make it one weekend and freeze a load of it for other times. I’m so excited!

[Cl-wxpc]

I actually like the long video! I miss Sunday morning cooking shows instead of the reality tv BS.