Hi ! Here’s a plant-based version of the classical pasta dough. The egg is replaced by the silken tofu that gives the dough a very soft consistency. The dough can then be used in many fresh pasta recipes (Vegan Cannelloni will be online soon).
1 pack (500 gr) silken tofu
1 tbsp olive oil
1/4 tsp turmeric
1 1/4 cup all-purpose flour
1 1/4 cup semolina
Blend the tofu, oil, turmeric and sea salt in a food processor until smooth. Add the flour and semolina little by little, until the dough begins to form a ball. Remove from the food processor and place on a board that has been sprinkled with flour.
Continue to add more flour and semolina until the dough is not sticking to the board. Knead the dough for about 10 minutes until very smooth.
Wrap tight in plastic wrap and let rest for at least 30 minutes, or overnight in the fridge.
The dough is now ready to be rolled out with a pasta machine or a rolling pin.
If you want to change the colour of the dough, here are some of the many possibilities :
Yellow: add turmeric and yellow pepper powder
Red: add red pepper powder
Green: add spinach and leek powder