I don’t make a whole lot of pasta, but after reading over the chapter on pasta-making in Mark Bittman’s How to Cook Everything (an aforementioned cooking bible that everyone should own), I realized that as an owner of a food processor, there is little to no reason that I haven’t been trying out more pasta dough recipes, especially ones that don’t require much more than flour, oil, and water.
For once, I had some time on my hands early Sunday evening. Tweaking Bittman’s recipe just a little, I set to work.
For the dough:
– 2 cups flour, plus additional as needed
– 2 tsps salt
– 2 tbsps grapeseed oil (I used garlic grapeseed oil- can substitute olive oil)
– Hot water (1/2 cup, plus additional as needed)
In a food processor, mix flour and salt. Add oil and pulse a few times. Add 1/2 cup of water and process, drizzling in more as needed to make a dry, but workable dough. Remove from processor and knead on a floured surface.
– Roll kneaded dough into a log and divide into five chunks. Wrap up four of the five, then roll out the fifth as thin as possible. Repeat until all dough has been rolled out into thin, flat slabs.
For the filling:
– 1 large sweet potato, peeled and cut into chunks
– 3 tbsp soy milk
– 1 -2 tbsp vegan margarine
– 1 tsp cumin
– 1 tsp cayenne
– Salt and pepper (to taste)
– Boil a pot of water. Add chunks of potato and boil till potato is soft. Drain and mash, adding milk, margarine, and spices. Mash until smooth.
To assemble raviolis:
Laying out a flat slab of dough, cut even squares. Place filling in the center of one square, then using a pastry brush dipped in water, wet the edges of the square. Place another dough square on top. Indent each side of the square with a fork. Flip over and repeat, then flip again and repeat once more.
Set each ravioli aside until ready to cook. Once all are assembled, boil a large pot of water, then add the raviolis. Boil until each ravioli floats to the surface.
(Dough recipe adapted from How to Cook Everything.)