We love pasta, but since going mostly vegan and mostly gluten free, it’s been an indulgence that we rarely enjoy, since it’s not quite as healthy as we’d like. One day we wondered if there was a way to make good pasta that was healthy and both vegan and gluten free. We wound up adapting a recipe from Tal Ronnen’s The Conscious Cook, and it came out well! The flavor was great, and the texture was only a little bit more crumbly than run of the mill pasta. Enjoy!
4 oz firm tofu (the recipe called for silken, but all we had was regular and it worked fine)
2 Tbsp olive oil
1/2 Tsp salt
3 cups chickpea flour, plus more for dusting
Place all ingredients, and 3 Tbsp room temperature water, in a food processor and combine. The mixture will become loose and crumbly, and then it will quickly form a sticky ball. Process for a minute or two. If the ball is overly sticky, break it up and add extra flour, 1 Tbsp at a time, until you reach the desired consistency. If it is too dry, add a small amount of water, 1 Tsp or so, at a time and process. Once the ball is formed with the right consistency, wrap it tightly in plastic wrap and refrigerate for at least an hour. You can refrigerate it this way for up to a day, or freeze it for up to a month.
When ready, take the dough out and process it using a pasta machine of your choice. We used our KitchenAid Pasta Extruder to make spaghetti out of half of the dough, and we froze the other half. Once the pasta is made, cook quickly and briefly in salted boiling water, about 3-4 minutes, and serve. We served ours with kale pesto (watch for that recipe tomorrow!) green beans, and spiralized zucchini noodles. Enjoy!