Rating: 4.5 stars
8 Ratings
  • 5 star values: 7
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

The soy flour in this version helps to make a tender pasta without eggs or dairy.

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Recipe Summary

cook:
5 mins
additional:
30 mins
total:
1 hr 5 mins
prep:
30 mins
Servings:
4
Yield:
1 pound pasta
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a medium bowl, stir together the soy flour, whole wheat flour, spelt flour, and salt. Add water, and mix by hand or in a stand mixer with the dough hook attachment. Use more water as needed to form a stiff but pliable dough. Mix or knead by hand for about 10 minutes. Cover, and let the dough rest for 30 minutes, or if you do not have a pasta machine, rest for at least an hour.

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  • Divide dough into four pieces for easier rolling. Run dough through a pasta machine if you have one, or use a rolling pin to roll out very thin, but not transparent on a floured surface.

  • If you are making noodles, allow the pasta sheet to dry for a few minutes. Dust with flour, and roll into a loose tube. Slice the tube into 1/4 inch slices for linguine, or to desired size.

  • To cook: Bring a large pot of lightly salted water to a boil. Add pasta, and cook until al dente, 1 to 5 minutes depending on thickness. Cooked pasta will float to the top of the water.

Nutrition Facts

182 calories; protein 8.5g; carbohydrates 34.7g; fat 2.3g; sodium 438.9mg. Full Nutrition
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