Vibrant Homemade Vegetarian Fresh Pasta
Crafting Egg-Free Yellow Fresh Pasta
As a vegetarian, I’m excited to introduce how to make a vibrant yellow fresh pasta without eggs, designed to stimulate your appetite. This recipe focuses on creating delicious pasta from scratch with a beautiful color and satisfying texture.
Dough Ingredients- 500g Semolina flour (high-quality Italian durum wheat flour for pasta)
- 50g – 100g Kabocha squash powder (adjust for desired color and flavor)
- Pinch of salt
Cooking Instructions
Step 1
First, let’s prepare ‘Durum wheat semolina’ flour, renowned as the essence of Italian pasta. This special flour is key to achieving that wonderfully chewy texture in your pasta strands.
Step 2
Since this is a vegan recipe that avoids eggs, we’ll be adding ‘Kabocha squash powder’ to the semolina. This powder will impart a beautiful yellow hue and a subtle sweetness to your pasta, making it a feast for both the eyes and the palate. Start with 50g and add up to 100g, depending on how deep and rich you want the color and flavor to be.
Step 3
To ensure the pasta isn’t bland, we’ll add a pinch of ‘salt’ for seasoning. With the ingredients ready, you’re already halfway to creating delicious fresh pasta!
Step 4
Combine the semolina, kabocha squash powder, and salt in a stand mixer. Gradually add water while mixing until a dough forms. If you prefer a quicker and softer dough, you can use lukewarm water to create a ‘scalded dough’ (ikbanjuk) for a more pliable texture. Mix until the ingredients come together into a cohesive ball.
Step 5
Once the dough is out of the mixer, knead it by hand for a few more minutes to develop its elasticity, which will result in a chewier pasta. Wrap the kneaded dough tightly in plastic wrap or place it in an airtight container, and let it rest in the refrigerator for at least 2-3 hours, or even longer if time permits (up to half a day). This resting period allows the gluten to relax, making the dough smoother and easier to work with.
Step 6
Take the well-rested dough and feed it through a pasta machine, rolling it to your desired thickness to create pasta sheets. Most pasta machines come with various attachments for different pasta widths and shapes. Select your preferred cutter and pass the dough through to form your fresh pasta strands (e.g., fettuccine, spaghetti).
Step 7
Lightly toss the freshly cut pasta strands with a bit of flour to prevent them from sticking together. This simple step ensures each strand remains separate and cooks evenly.
Step 8
Continue this process with the remaining dough until all of it has been transformed into beautiful pasta strands. It might feel a bit challenging at first, but you’ll quickly get the hang of it with practice!
Step 9
Portion the finished fresh pasta into manageable amounts for drying or immediate use. You can dry them on a pasta rack or spread them out in a well-ventilated area for storage, or simply keep them fresh for cooking soon.
Step 10
Voila! Your homemade semolina fresh pasta, boasting a lovely yellow hue, is now complete. Freshly made pasta pairs wonderfully with any sauce, so toss it with your favorite and enjoy a delicious meal!
