Tag Archives: homemade pasta

Lemony Pasta with Homemade Noodles

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Lemony Pasta with Homemade Noodles

Lemony Pasta with Homemade Noodles

Last week, Jon and I went for a long walk together. We talked about what to have for dinner, and when I mentioned this option from our weekly “menu” (what we have groceries for), I said “but it takes a really long time.”Jon said he still wanted this rather than the other choices, I said “Ok…but it will be awhile.” We get home from our walk and I start making the pasta…mixing semolina flour, salt, olive oil, and water, and then rolling out the dough, first into large sheets and then cutting it into linguine noodles (helped by the amazing Kitchenaid, but still pretty labor intensive). Quite some time later, Jon wanders into the kitchen and asks “When’s dinner?”  and then looks astonished at the rolled pasta decorating the kitchen.

Turns out, he thought I was talking about the cooking time of store-bought noodles, rather than the time to actually make the noodles from scratch!

Well, I was pretty committed to the homemade noodles at that point! When I was close to finished with the noodles, I started the lemony sauce with about 2 cups of veggie stock, the zest and juice of a lemon, basil, and freshly ground pepper. I let it simmer down a little bit, added some cornstarch dissolved in water to thicken it, and then mixed the sauce with the noodles. Yum!

Homemade Creamy Spinach Ravioli

. Pasta . , ,
Homemade Creamy Spinach Ravioli

Homemade Creamy Spinach Ravioli

Recently I was in the mood to make an “involved” meal, so I decided to make homemade ravioli with a homemade sauce…it certainly qualified as “involved” from a time standpoint!

The filling was inspired by a vegan spinach “feta” phyllo pie I had made about a month ago. I soaked crumbled firm tofu in white vinegar and salt to give it that yummy feta-type taste, then mixed in frozen spinach (after defrosting and squeezing out all the water). Add in a little vegan cream cheese, nutmeg, salt, and pepper, and you have a spinach filling that gets all melty and gooey as if there were real cheese in there.

Next, on to the pasta dough. I used semolina flour, salt, a little olive oil, and enough water to make a dough, then rolled it out using my Kitchenaid mixer. Of course, flour was flying around the kitchen! Then I made the ravioli by placing small amounts of the filling onto the pasta dough, sealing it, and cutting out the ravioli with my rolling dough cutter. Of course, if you didn’t want to make the dough you could use wonton wrappers.

The sauce is just a simple tomato sauce with onions, tomatoes (of course!), basil, garlic, olive oil, salt and pepper.