3 Ingredient Homemade Vegan Pasta Recipe - Bigger Bolder Baking (2024)

FAQs

What is the best flour for homemade pasta? ›

Semolina flour is good for pasta because it's a hard variety of wheat and has a high protein content. Both of these properties give more structure to pasta which provides that elusive 'al dente' quality to fresh pastas.

When made correctly, fresh pasta can be incredibly delicious, but it all depends on who is creating it, what ingredients they're using, and how they are sourcing those ingredients. Many people believe that fresh pasta is better than dried pasta because the ingredients used are, well, fresher.

Shilpa explains that making fresh pasta all comes down to knowing one ratio of flour to water, specifically two parts flour to one part water by weight. For you bread heads out there, yes, that means 50% hydration, or 100 grams of flour to 50 grams of water.

One large-size egg weighs about 2 ounces; one cup of flour weighs about 5 ounces. Use one large-size egg for each full serving you want to make, to that add 1 ½ the egg's weight in flour. (You can do this with a simple kitchen scale.) If you don't have a scale, use 2 eggs per 1 cup of flour to make 1 serving.

Although semolina is the ideal flour for making homemade pasta, other types of flours can be used in its place. Replace the semolina flour called for in the recipe with an equal amount of all-purpose flour, bread flour, or whole-wheat flour.

Eggs – The key ingredient for adding richness and moisture to the dough! Olive oil – Along with the eggs, a splash of olive oil moistens the dough and helps it come together. Salt – Add it to the dough and the pasta water for the best flavor.

In particular, in fresh pasta, the presence of egg proteins enhances the mechanical properties and cooking behavior of the product.

Pasta products contain milled wheat, water, and occasionally eggs and/or optional ingredients. Pasta manufacturers typically use milled durum wheat (semolina, durum granulars, and durum flour) in pasta production, although farina and flour from common wheat are occasionally used.

To be sure that your pasta is cooked correctly, it is enough to follow a few, simple rules. To begin with, you should keep in mind the right quantities. In Italy, the golden rule for cooking pasta is 1, 10, 100 or 1 liter of water, 10 grams of salt for every 100 grams of pasta.

Can you use cake flour for pasta? ›

Remember, too, that much of the stretchiness of a pasta comes from letting the dough rest after kneading it, as much as from the kneading itself. On the other hand, a soft flour like cake flour, or pastry flour, wouldn't make a good pasta.

The ratio of white and yolk in your pasta will give different results. The more egg white, the more pliable the dough; the more yolk, the richer the pasta will be. There are endless variations, but for a dough that works every time use: 1 whole egg plus 2 yolks for every 150g of flour.

Next, lay the strands of pasta in a single layer on a baking sheet or clean cloth towel, or hang them from a drying rack. You will need to let your pasta completely air dry. This can take anywhere from 12-24 hours or longer, depending on the temperature and humidity of your kitchen.

Semola and semolina flour are mainly used for making pasta, couscous, and some rustic cakes. Semolina has a coarse texture similar to polenta, while semola is flour. You might use semolina to make a breakfast porridge or sweet pudding, or under your pizza dough to keep it from sticking.

In cake recipes it can be replaced with plain flour; in bread, pizza and pasta recipes it can be replaced with strong white bread flour. It is often lower in protein than British flours and so produces a much crisper crust in bread, and a finer texture in cakes.

There are different types of 00 flour, depending on whether you want to use it for making pasta or pizza dough. The main difference between these flours is gluten content, as pasta-making requires a slightly lower gluten flour than pizza. They will usually be clearly labelled as '00 pasta flour' or '00 pizza flour'.

Flours with a high protein content create more gluten than flours with a low protein content. Although gluten is important for the structure of all bakes, too much of it will create a chewy, tough texture. So, when baking cakes, cookies, pastry and slices choose a flour that is low in protein – the lower the better.