#pasta making

[theroyaltenenblarghs]

Sausage dog shaped ravioli filled with homemade pesto, ricotta and hot honey

[toyastales]

Cheesesteak Tortellini in Rich Provolone Sauce

[squishsquishy]

>> dannylovespasta

<more short and fast gifs under read more, due to eye strain reasons>

[bhloomest]

[thepastisalreadywritten]

The Princess of Wales during a visit to a rural agriturismo to reflect on her experiences during the trip and celebrate the power of intergenerational connection.

Her Royal Highness spent time with families from the surrounding area to explore how whole communities come together to support children as they grow.

She then joined the team at Al Vigneto in preparing lunch.

📸 Andrew Parsons

[morethansalad]

The ULTIMATE Starter Kit for Making Plant-Based Pasta AT HOME

♡ This post contains affiliate links. I may earn a small commission if you purchase through them, at no extra cost to you. I only share things I genuinely use or would choose for myself ♡

i'm more of a newbie to making homemade pasta, but i wish i introduced it into my life earlier. it's easier than i thought. it has helped reduced my grocery costs significantly. and most importantly of all, it allows me to vibe out in the kitchen. and it allows for so much creativity! you can go ahead and create your own kind of pasta shape, pour on a homemade rich pasta sauce, and plate it along a roasted veggie medley and a seitan chick'n cutlet.

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cookbooks both of these cookbooks have just a short portion on how to make homemade vegan pasta, but the methodology is well formulated. and the rest of the cookbook is just as worthwhile to read. these are not as suited for those new to cooking or those seeking simple 20 minute recipes, but these are definitely part of this era of gourmet vegan cuisine.

Vegan Pasta Night by Brianna Claxton  → linked here ♡ (affiliate)

The Wicked Healthy Cookbook by Chad & Derek Sarno → linked here ♡ (affiliate)

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dough mixing/kneading tools

danish dough whisk powdered sugar shaker (for ease of flouring surfaces and dough!) wooden rolling pin + silicone pastry mat

→ the hyperlinks above are affiliate links ♡ 

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pasta shaping tools

pasta making machine ravioli stamp maker small gnocchi board dough scraper dual pastry/ravioli wheel garganelli maker corzetti/croxetti pasta stamp electric pasta maker (more of an investment, but highly convenient if you're committing to homemade pasta + the element of doing by hand isn't too important to you)

→ the hyperlinks above are affiliate links ♡ 

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pasta cooking/drying tools

pasta drying rack spider strainer ceramic soup pot

→ the hyperlinks above are affiliate links ♡

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accessory tools

kitchen tongs apron ceramic saute pan ceramic dinner bowls pasta storage container

→ the hyperlinks above are affiliate links ♡ 

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ingredients

00 flour semolina flour whole wheat flour gluten free flour extra virgin olive oil red palm oil (of west african origin - the more sustainable option) sea salt beet powder: for red pasta! turmeric powder: for yellow pasta! spinach powder: for green pasta! blue spirulina powder: for blue pasta! purple sweet potato powder: for purple pasta! food-grade activated charcoal powder: for black "squid ink"-style pasta!

→ the hyperlinks above are affiliate links ♡ 

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see more: kitchen tools that make vegan cooking feel deeply satisfying

[cottontownphotography]

Pasta Making

I make my own pasta for things like Bolognese Tagliatelle and Mushroom Fettucine. Years ago, my parents bought me an Imperia pasta maker. At catering college, among many other things, I had learned to make pasta in a commercial kitchen (and had come home raving about it). They also bought me a Bialetti Mokka pot. I still have both! Many many years, and a successful catering business behind me, they are still in use. When it comes to batterie de cuisine, it pays to buy the best you can (or get someone else to treat you!).

Making high quality pasta is really easy (and extremely cheap). You need flour and eggs. Yes, that's it! 6ozs of flour to a large (or a couple of small) eggs. I use an 80:20 mix of white and wholemeal flours. If you want green pasta, just add some home made spinach puree. If you want red, just add tomato puree. In both cases you'll need a little extra flour. Put the flour on the counter top and make a well in the centre. When you add the beaten egg to the flour, add only a little at a time and knead with one hand only (less messy). Don't add all the egg at once as you may not need all of it (depending on the absorbency of the flour).

A pasta maker is like an adjustable mangle, enabling you to roll you pasta, thinner and thinner. Once you've got to the finest setting, you use the cutter attachment (I have one for tagliatelle and fettucine). You end up with very long strands of perfectly made pasta.

Unless you want to cook it immediately, you'll need to dry it!

Here's the finished pasta wrapped around my rolling pin. My husband however, rigged me up this drying pole in my quirky, oddly shaped kitchen.

The Bolognese sauce is already on in the pan you can see on the left. I prefer to make my own; I know exactly what goes into it.

Enjoy :-)

Jane xx

Photo notes: Black and white shots made on a gifted Canon 400D in monochrome mode plus an £18 heavily used f3.5-5.6 18-55 IS STM. (My husband shot the photo of me on an EOS 5D)

[foodcravings]

Pumpkin patch ravioli filled with butternut squash filling.