The Best Fresh Pasta no eggs needed

Ingredients

• 200 g Silken Tofu (drained and cubed)
• 2 Tbsp Red Palm Oil (organic, sustainably sourced (e.g., Nativas brand))
• 1 tsp Sea Salt (fine)
• 200 g 00 Flour (fine, low‑gluten Italian flour)
• 200 g Semolina Flour (coarse, helps prevent sticking)

Instructions

1. Blend Wet Ingredients

   Place the cubed silken tofu, red palm oil, and sea salt into the food processor. Blend on high for about 2‑3 minutes until the mixture is completely smooth and creamy.

   Time: PT5M

2. Incorporate Flours

   With the processor running, slowly add the 00 flour and semolina flour together, in equal parts, until the dough begins to clump into a ball and pulls away from the sides of the bowl.

   Time: PT5M

3. Knead the Dough

   Transfer the dough onto a lightly floured surface. Knead for 8‑10 minutes, folding and turning the dough, sprinkling a little extra flour as needed, until the surface feels smooth and elastic.

   Time: PT10M

4. Rest the Dough

   Shape the dough into a smooth ball, wrap tightly in plastic wrap, and let it rest at room temperature for 1 hour (or refrigerate for up to 2 days). This relaxes the gluten.

   Time: PT1H

5. Roll the Dough

   Divide the rested dough into 2‑3 portions. Lightly flour each piece and feed it through a manual pasta machine set to the thinnest setting (0). Fold the sheet in half and run it through again, repeating until the dough is smooth and no tears appear.

   Time: PT10M

6. Thin the Sheets

   Gradually increase the machine setting (1, 2, 3, …) until you reach the desired thickness (usually setting 5‑6 for linguine or papadelle). Run the dough through each setting once, dusting with semolina as needed.

   Time: PT5M

7. Cut the Pasta

   Lay the sheet on a lightly floured surface. Using a sharp knife, cut into desired shapes – linguine strips, papadelle ribbons, or square sheets for lasagna. Toss the cut pasta lightly with semolina to keep pieces separate.

   Time: PT5M

8. Cook the Fresh Pasta

   Bring a large pot of water to a gentle simmer (not a rolling boil). Add a generous pinch of salt. Gently drop the fresh pasta and cook for 2 minutes, or until al dente. Use a strainer to lift the pasta directly into your sauce; do not rinse.

   Time: PT2M

   Temperature: Simmer

Nutrition Facts

Calories

350

Protein

12 g

Carbohydrates

60 g

Fat

9 g

Fiber

3 g