*Quick & Easy* Rustic PICI PASTA in a Tuscan Roasted Beet Sauce! *VEGAN* Made with a FOOD PROCESSOR!
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- Опубликовано: 8 сен 2024
- 15 Minute Rustic Pasta
From The Homemade Vegan Pantry: The Art of Making Your Own Staples
INGREDIENTS
* 2 cups semolina flour plus more for sprinkling
* 1 cup all-purpose flour
* 1 cup hot water , or as needed
INSTRUCTIONS
* Put both flours in a food processor. Put the lid on the food processor, turn it on, and slowly pour the hot water through the spout. The mixture will first look like cornmeal, then form tiny little balls whirling around the work bowl and, finally, after a couple of minutes, form a big ball in the middle.
* Let it go for another 30 seconds to knead the dough, then turn it off. Remove the dough. It will be quite warm and pliable.
* Flatten it out into a 1⁄2 -inch-thick pancake, then cut it into quarters. Cover the dough with a dry towel and let it rest for 10 to 15 minutes.
* Sprinkle some semolina or all-purpose flour onto a clean, dry surface and put one of the four pieces of dough on it. Using a rolling pin, roll it out as thinly as you can (it will expand as it cooks).
* You can make it as thin as an envelope with a card in it, or as thick as 1⁄8 inch, which will create a chewy, rustic, country-style pasta.
* After you’ve rolled out all of the sheets, use a sharp knife or pizza cutter to cut them as desired, one sheet at a time.
* You can cut them into any width that will suit the sauce of the evening, whether spaghetti, fettuccine, pappardelle, or lasagna.
* Get that large pot of salted water boiling (about 8 cups), then cook the noodles for 2 to 3 minutes, until perfectly al dente.
* Serve with a sauce of your choice. To store the pasta, toss it with a little semolina or flour to prevent sticking, then wrap in plastic wrap or put in a covered container and refrigerate for 2 to 3 days.
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Tuscan Roasted Beet Sauce for Pici Pasta Enough for 4 to 6 servings
1 ¼ Ib. beets
6 to 8 cloves garlic
Beet tops
About 1/3 cup olive oil
Salt and pepper to taste
Pasta water walnuts
Roast the beets and garlic at 400 degrees until very soft and wrinkled. Cool then peel. Dice one of the beets very small and set aside. Toast the walnuts briefly, then pulse in a food processor to chop finely.
Put the remaining beets and peeled garlic in a blender or food processor and process with the olive oil.
Cook the pasta.
Sauté the diced beets in a little olive oil to warm up and caramelize slightly. Season with salt and pepper. Sauté the beet tops and season.
Add some pasta water to the sauce, and then toss with hot drained pasta. Place pasta on bed of beet tops. Top with the diced beets and walnuts.
Thank you for letting me participate, Miyoko. It was so much fun! I love cooking with you!
The Martha Stewart of veganism
semplicemente ECCEZIONALE Miyoko! Bravissima! Complimenti direttamente dall'Italia
I made this dinner tonight! It’s amazing!!! We’re new to this journey of veganism! I so enjoyed rolling my noodles! I have also started milling my own grains. So I used some fresh milled grains in my pasta as well. Wish I could add a picture as it’s beautiful!! Thank you Miyoko you are inspiring me to want to continue this journey! I just ordered two cookbooks!
Omg - I’m making this for valentines dinner !!!!!!!! I love watching you cook. I feel like I’m hanging out in the kitchen helping you
❤❤❤
I’m definitely making this! I love your friends Led Zeppelin shirt!
It’s great to use the stone to bruise your cabbage for applying to joints for medicinal use🌿
This pasta dish looks divine! I have semolina so I will be making this for Valentine's Day! Thank you Miyoko for sharing another wonderful creative vegan dish!❤
Hope you like it!
I've got this video saved on my to-do list...🎉❤
Love this 😍😍😍
Thank you, looks great!
Delicious, simple and appealing to look at. Thanks for sharing
Hope you enjoy!
Miyoko. I am SO repurposing my river rocks (gathered from my brother's property on the Potomac) to garlic stones. They have been residing on my living room table for years with no purpose other than being a table 'garnish'. Not any more!
Glad they will now have a reason to be!
❤❤❤ 🎉
In the USA, we have AP (advance placement) high school level. Like honors level.
I think I’m twitterpatted 🥰
Your friend is well …🤔
Ummmm…🧐
Hawt 🔥
❤😂
As a vegan I don't do much gluten. Too much gluten can make you like a flip of a switch angry person. Have a great day.
This is not a fact-based comment.
@@tamcon72 speak for yourself. Too many people know it as truth. I don't put out lies. Thank you. Have a great day..
@@phillipErskine-jk1jt Have you perhaps been eating gluten unawares? LOL.
@@tamcon72 I have several acquaintances that cannot touch it unless they bleed in their intestines. Is that a lie too? Have a great day.
@@tamcon72 oh I am fully aware of what I eat. I very seldom eat gluten. Maybe once or twice in a month for myself if that. Oh with me there is no unawares. Again have a great day