Homemade, No Eggs, Pasta

My favorite way to prep pasta dough is with a food processor. I know I know.. Nonna’s, look away. But as much as I LOVE homemade pasta, I also love making life a little easier.

No food processor? No worries. You can still mix and knead by hand. Watch video here.

Pasta dough:

-1 cup semolina flour

-1 cup 00 flour

-1/2 package (8 oz) silken tofu (trust me)

Directions:

Blend all ingredients together in a food processor until dough comes to a ball. Stop and give the dough a feel. If it’s super sticky, you can add a little more flour (semolina or double zero).

Remove from processor and lightly flour a clean surface. Knead dough for a few minutes until it comes together in a smooth ball.

Wrap in plastic wrap and let rest for 30 minutes to an hour. You can also make ahead and store in your refrigerator for 24 hours or in the freezer for up to a month.

🧊If storing in fridge, pull the dough out an hour before using so it can come back to room temp. If it’s in the freezer, I move to the fridge morning of and then take out a couple of hours before using.

🍝

*P.S - I’ll let you in on a secret that would definitely make my Nonna's eyes roll! Since the dough gets a little kneading from the food processor, it’s not the end of the world if you skip the additional kneading. I still recommend it for optimal pasta, but if you’re in a rush, don’t stress. Pasta is pretty forgiving and a lot of fun to make!