Spinach Tofu Pasta Dough
2 cups all-purpose flour
3 tablespoons flax seed meal
1 teaspoon salt
3 ounces regular firm tofu (I use lite)
2 handfuls spinach
1 tablespoon olive oil
flour, as needed for dusting
1. Mix together the flour, flax seed meal, and salt. In a blender or food processor, combine tofu, spinach, and olive oil. Pulse a few times to get it started and add water little by little until able to fully blend into a homogeneous mixture.
2. Combine the wet and dry ingredients until fully incorporated. Knead dough for around 5 minutes adding a little bit of flour as needed until dough stops being sticky.
3. Roll out and cut into strips. I recommend you invest in a pasta machine, it just saves so much time and effort! Boil water for pasta.
4. Put pasta into boiling water and cook for 3 to 5 minutes, stirring for the first minute to avoid clumping, and tasting to make sure the doneness is to your liking.
You can top this with just olive oil and garlic and it's amazing, but I like it with a chunky tomato sauce! I know it sounds weird because of the flax seed meal and tofu, but it's really good, and good for you too!
SO HOW'D IT GO?
ok, we made this again tonight. it was waaaaay better than the first time. some tricks we found are to not strain the tofu, put the ingredients in the bread machine on pizza dough cycle & use plenty of flour when cranking it through the pasta machine to prevent the dough from sticking.
this time we also doubled the recipe, and used a combination of half red & half white whole wheat flour. we also substituted 1/8c flour with some green pea flour from Bob's Red Mill (best in the west). it came out really good, well worth the effort. check out the glorious photos to see it just before cooking time! =P
still haven't had a chance to freeze the stuff, because it gets eaten before there's a chance to. thanks a million for this recipe, no more store bought pasta in this house.
thanks, dedeia. this was awesome and we'll be making it on a regular basis.
I plan on making this recipe very soon... does anyone know how long it will keep in the refrigerator? does it freeze well or will the consistency totally change when unthawed??
should keep for a week or so in the fridge (though i have read fresh pasta will keep up to 2 weeks refrigerated).
haven't tried freezing it but it should be fine.. if and when i do freeze it, i'll report back my findings.
I plan on making this recipe very soon... does anyone know how long it will keep in the refrigerator? does it freeze well or will the consistency totally change when unthawed??
I changed this one up a bit per my girlfriends request. I subbed 2 tablespoons of pesto sauce for the spinach and oil. I added about 1/4 cup of warm water during the kneeding process (in my kitchenaid with the dough hook). I used a manual pasta machine, flouring in between. Turned out perfect. Great recipe! Thanks!
Well this turned out wonderful for me! I have the KitchenAid pasta attachment and this recipe worked great. I added a clove of garlic and some fresh oregano in the blending process. Very nice!
This turned out okay, but not great. I think I rolled the dough too thick so the pasta was really chunky. I thought it was so-so but my roommate really liked it. The spinach flavor was good and I added an extra handful of spinach.