Please note: I DO NOT have a pasta maker/roller...you really do not need that fancy attachment on your your mixer! We are going old school, people, using a rolling pin and cutting board. And, guess what? With a little love and muscle, this recipe makes one meanie linguine!
Your Cuisinart definitely comes in handy when making the dough! I think this is the step that I have missed in the past when attempting to make pasta dough. Before, I would just use my hands to combine the water, oil and flour. And man, that was a beast of a project! Instead, use the dough blade, add in flour and then slowly pour in water and oil. After a few minutes, a perfect ball of dough will form. Voila! You just saved a good amount of time!
Note: the key to a great, traditional pasta dough is semolina flour. If you don't have this, it is worth making that trip to the grocery store! I typically buy Bob's Red Mill brand.
Vegan Spinach Linguine
1 c semolina flour
1 c all purpose flour
1/2 c water
1 tbsp evoo
pinch of salt
5 ounces blanched spinach pureed
With your food processor, using the dough blade, add in flour and salt and start the machine. Slowly pour in the evoo and then water. The consistency will resemble crumb like texture at first and then will slowly combine into a ball of dough. Once that happens, remove the dough from the machine and just knead with your hands until smooth. Your dough is now ready. With a rolling pin, roll out dough until it is as thin as you can get it. You may need to do this with a quarter of the dough at a time. With a pasta cutter (or a pizza cutter), cut out each piece of linguine. When done, carefully transfer to a pasta rack.
Air dry your pasta for about 20 minutes. Your pasta is ready now! You can either boil it right away or store in air tight package. Note, your fresh pasta will only take about a minute or two to boil.
Serve with your favorite sauce!