Monday, September 13, 2010

Homemade Eggless Noodles!

My Mom's trying out a very restricted diet (see the 'For Mom' section of the site for more info), so I've started scouring through cookbooks and playing around with some recipes. Since eggs is on the forbidden list, and lots of pasta has eggs in it, I thought I'd start with a couple recipes from 1000 Vegan Recipes by Robin Robertson.

This one turned out to be incredibly easy. I made ravioli in a matter of minutes with some of the dough and a little leftover pancetta.

Egg-Free Pasta Dough
2 cups all purpose flour
1 tspn salt
2 Tbspn olive oil
1/2 to 3/4 cup hot water

In a large mixing bowl, combine the flour and salt.

Make a well in the center (to trap the liquids).

Add the olive oil.

Add 1/2 cup of the hot water.

Stirring with a fork, gradually incorporate the flour into the liquid.

Add additional water as needed to make stiff dough. You should err on the side of the dough being a little sticky, as more flour will be incorporated in while kneading.

Knead on a lightly floured work surface until smooth - about 2 or 3 minutes. If the dough is still sticky, sprinkle the surface with a little flour.

Shape the disk and wrap in plastic wrap and let rest unrefrigerated for 15 minutes. Or you can refrigerate the dough overnight (or freeze for up to two weeks), after which you'll want to bring it to room temperature before rolling it out.

And now it's ready to roll out, cut into whatever shape you like and boil for a few minutes.

Soy and dairy are also on her no eat list, so I also found this take on Parmesan cheese that uses sesame seeds and nutritional yeast.

Vegan Parmesan Cheese - Parmasio
1/2 cup sesame seeds
1/2 cup nutritional yeast
1/2 tspn salt

In a dry skillet, toast the sesame seeds over medium heat, stirring, until golden brown - about 4-5 minutes. Immediately remove from the pan to cool so they don't burn. In a food processor, combine the toasted sesame seeds, nutritional yeast and salt and pulse until finely ground. Store in the refrigerator in a dry container with a tight fitting lid.

Here's my homemade ravioli topped with Parmasio.

And a couple nights later, I rolled out the rest of the dough, cut it into strips and paired it with broccoli and salmon.

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