About Me

Here at Sensei Cooks I write about my adventures in the kitchen and sometimes in the dojo.

I have a love for cooking and want to explore all the possible facets of it. Leave no stone unturned so to speak.

I am Vegan and love all types of vegan cooking.

I love the process of cooking. Being in the moment. Sort of Zen and the Art of Cooking.

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Vegan Home-Made Pasta

Well I said yesterday I should make some Vegan home-made pasta and so this morning I did. Not bad at all. It was easy to make and tastes great. Dylan said it tastes the same as the egg pasta I usually made. I put everything in the food processor out of habit but I am sure I could just as easily just mixed everything together in a bowl by hand. I also rolled this one out by hand instead of the pasta maker but you could do either. You can have the pasta ready by the time your water is boiling, that easy! Next up will be Vegan Gluten-Free pasta, maybe tomorrow.

Serves 2
Vegan Home-Made Pasta

1 cup Semolina Flour
1/2 cup water
2 tsp olive oil

  1. Combine the ingredients in a food processor and process.
  2. Dump out the dough (don’t worry if it has not all come together, you will finish by hand anyway) on a lightly floured surface.
  3. Kneed the dough together, adding more flour if the dough seems to wet
  4. Divide the dough into 4 balls.
  5. Roll out a ball on a floured surface as thin as possible.
  6. Lightly flour the top of the rolled out dough, fold in half and cut into strips any size you like.
  7. Shake the strips out so they don’t stick.
  8. Repeat with the other 3 dough balls.
  9. Place half the strips into the pot of boiling water for 2 1/2 – 3 minutes (test at 2 1/2 minutes).
  10. Remove the cooked pasta, strain and sprinkle in some olive oil or EVOO.
  11. Repeat with the other half of the strips.
  12. Serve with whatever sauce you like or shred some vegan cheddar or Italian style cheese on and enjoy.

HomeMade Vegan Pasta

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