The Best Fresh Pasta no eggs needed
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- Опубликовано: 16 ноя 2024
- Slow it down and make your own pasta, from scratch! This recipe is inspired by our buddy Tal Ronnen from Crossroads Kitchen restaurant in LA (crossroadskitch...) & featured in our Wicked Healthy Cookbook (amzn.to/3mb63Ai). 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 (see link below) and you’re good to go. Makes for an impressive recipe to prep ahead for dinner parties!
Nana Sarno's famous Red Sauce ▶︎ • Nana's Red Sauce ft Ch...
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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
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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 😊
I haven't made pasta since I went vegan... I use to make it all the time. Can't wait to try this recipe!!!!
absolutely stunning! It look so soft and so perfect
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... 🤷🏾♀️)
Yeah - wtf are we going to do when all these Netflix 1st seasons are done!?!
LOL...100% agree! We're here for you when your Netflix queue is tapped out!! 😂 Slow food = slow videos!
so true lol
I actually like the long video! I miss Sunday morning cooking shows instead of the reality tv BS.
Great pasta...smooth and silky. Keeps in the fridge for days. Paired it with Nanas red sauce...yum!
Can you use almond or chickpea flour as substitutes?
Amazing technique! About how much flour was used for 1 block of tofu?
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
I used to make a long 6" wide noodle to a 7-8 thickness and then spread a thin layer of ricotta (before I went vegan), garlic and chopped spinach that I sauteed earlier on about a 2-3 foot long noodle. Then I would start rolling one end up. I would take the roll, wrap it in cheesecloth and then boil it for a few minutes until it firmed up. Then let it cool a little, unwrap it and cover it in a marinara. The green swirl created by the spinach is so bitchin and it tastes amazing, even cold the next day. I haven't tried to make a vegan version yet, but thanks to you Chad, I am feeling inspired. Thank you!
Thanks for the tutorial and keep up the great work.
You're welcome, Alexander! And thank YOU for all of the support!!
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.
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.
Goodness! Why am I finding this recipe THREE years after being aired? I’m gonna give it a go BUT with added nooch that has glutathione (another new discovery👍🏼) that helps relax the dough and gives it more stretch.
This looks incredible!! Going to try for date night 😍
GREAT IDEA!! Hope you like it!
super cute. I should too
This is awesome, thank you! And love the long video too :-)
Awesome, thank you, Kaethe!!
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.
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!
thank you for this informative video; fresh pasta is such a luxury. 😊
omg yesss!!! I've been dying to make homemade vegan pasta. I had made it before I was vegan, but I obviously don't wanna use eggs anymore :)
Keep the dough covered, damp tea towel. Fold like an envelope to square off the ends, each end over the middle. Wide "egg noodles"
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.
Love it! Thank you! 🙏💛
You are so welcome!!! Thanks for watching, Maria!!
Looks wonderful ! Has anyone made it gluten free ?
Is there a substitute for the red palm oil?
What a wonderful video! Will definitely make it, and soon :)
Can you use flaxseed and water instead of tofu and the “egg” ?
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.
I’m loving the video - still watching as I type!!! What pasta roller/cutter do you use?? We are ready to purchase one!! Thanks
It's the Marcato Atlas 150 www.marcato.it/en/product/manual_machines/atlas-150
@@theresan-c6770 thank you so much!!
Thank you for this!!!! Can't wait to try it!! Did I thank you? I will!
Looks awesome! Thanks!❤️
what is the countertop made of?
This is fast becoming a tradition
Totally tradition-worthy...and absolutely delicious! Thanks for watching!!
It's interesting to see that you use silken tofu. I've seen recipes with lupini bean flour.
Silly question but if I'm using gluten free flour, is it necessary to knead as there's no gluten to activate? Xx
This recipe probably won't work with gluten free flour.
Don't mind the long video. Would even like it longer to watch exactly how you cook it so we could see the texture and how much of a simmer is necessary. This would have been helpful. Maybe you cover that in another video.
Noted!
about how much flour??
That's geenius 😍
Would there be an issue if you used Gluten free flour?
i see your reply below. thanks!
Now we just need a croissant recipe ;) you cant tease us with that cross section shot like that!
Small chunk of cooked pumpkin could probably work for the yellow colouring.
Turmeric.......
Yo can also only use water and semolina !
Ah, how much silken tofu & salt (large pinch)??
1 block Silken tofu (12 oz / 340 g) and a good sized pinch or two of salt :)
O m g I just literally looked this up, I'm literally putting some in a pot
I'm going to try your recipe tho
only 20k views??!!!
Did Nutiva pay for the product placement? Defending red palm oil by saying this brand is organic, sustainable, and fair-trade is disingenuous. The more palm oil is used, the more devastation will be wreaked on the environment, the more orangutan habitat will be burned. The ethical goal should be to eliminate palm oil from your recipes, to promote responsible alternatives. What silly reasons for using red palm oil: To add color to the pasta and to have fat that solidifies a little more. Turmeric, annatto, or beta carotene would provide color. Another type of vegan fat (such as Golden Barrel's and Thrive Market's butter-flavored refined coconut oil -- products that do not contain palm oil) would surely do the job satisfactorily. Using palm oil, red or otherwise, is antithetical to the values The Wicked Kitchen professes to hold. You and your brother Derek are creative and resourceful. You can make pasta without palm oil. Make it work! You can do it!
I love this channel, but I have to agree with you completely.
I stopped all Nutiva products, after the owner told me on LinkedIn, how much he HATES vegans!
Will never touch the product again.
a lot of work to make fresh pasta
Most organic palm oil is in fact not organic.
Too much chat when I just want to make pasta! So much better with eggs I'm afraid but thanks