Veggie Flavored Pasta - No Egg
Homemade coloured vegan pasta.
, preferably durum semolina
|Use one of following only (optional)|
pureed, for orange
pureed, for red
pureed, for green
To make by hand, use a floured pastry cloth, put dry ingredients on cloth, and make a well in the center of flour mixture.
Add liquid ingredients in the well, and knead the dough, working the flour to the center as you knead.
After it forms a ball, knead by hand for several minutes.
To make with a food processor, put all ingredients in the bowl.
Process for 1 minute until dough begins to form.
Adjust liquid or flour if necessary, continue to knead in the machine for 1½ to 2½ minutes.
To make with bread machine, place ingredients into baking pan.
Use the dough cycle, knead for ½ min.
Adjust flour and liquid to form a round ball of dough.
Knead for another 5 minutes, then press stop button.
If you have a pasta machine, continue according to instructions.
To complete the pasta by hand, roll the dough into sheets, as thin as it is possible to roll it on a floured pastry cloth with a rolling pin.
Then shape into long thin spaghetti like strips, or wider for noodles.
Cut with a pie crimper for a fancy edge and twist into bowknots.
Use your imagination.
Allow to dry a minimum of 10 to 20 minutes, or longer, if necessary.
It may be dried for several hours, put into a ziploc bag and refrigerated or frozen.
To cook, drop into boiling water (with a little salt, optional), and cook just until al dente.
Do not overcook. Serve with your favorite sauce.
You can make a white pasta, leaving out the vegetables, or you can use your imagination, be creative, and use any number of other veggies.
Try green, yellow, red, purple, orange pepper puree; yellow summer squash or zucchini; winter squash, pumpkin or sweet potato; broccoli, green beans, vegetarian refried beans.
The list is endless. Just use approximately one-third cup of the one you choose.