Vegan Pasta

I know it has been a really long time. Just having trouble cooking what with the end of school, graduation and trying to find a new place to live.

But after long last I bring to you another recipe for home made Vegan Fettuccine! I am a huge pasta fan. One of my earliest memories is of standing on a chair with my father making our own home made pasta. Of course at the time I thought it was the coolest thing ever to pour the eggs through the little slot on the electric pasta machine and watch it mix.

These days though I go a little lower tech with a hand crank pasta maker that I got for Christmas. It looks like this and you can find one in a lot of home goods stores what you're looking for. it looks something like this one:

Ingredients:
1+ cups of all purpose flour
1+ cups of semolina flour
2/3 cups of water
1 1/2 table spoon Olive oil
Salt

Start by mixing the two types of flour together, creating a well at the bottom. Set this a side.

Mix wet ingredients and salt together in smaller bowl before pouring it into the well. Mix all of these together, if it is two wet add a bit more flour until it not too wet or too dry.

Take out a manageable piece of dough and run it through the crank that does not have holes. Crank until it is the desired thickness. Switch the crank handle and take the long peice of dough. Carefully crank it through, using your other hand or a friends to hold the pasta coming out on the other side. Place it on a floured baking tray until you are ready to boil it.

Unlike store bought dried pasta, this will only take about three minutes to boil through. Boil water with olive oil and salt in it.

Once drained you can top it with salt but I recommend trying it on its own first. I like to chop up veggies like roma tomato's, onion,and garlic with a touch of fresh basil. But to each his own! Enjoy.


Notes that you can save extra by wrapping it in cling wrap and freezing it.