Vegan Pasta Dough

When it comes to the versatility of pasta, the possibilities are endless with options available for even limited diets. Twain’s Brewpub & Billiards Executive Chef Savannah Haseler puts a healthy spin on pub food, including this vegan recipe for pasta dough. The restaurant uses this as the base for its Vegan Tagliatelle Pasta dish adding marinated heirloom tomatoes, vegan cheese, arugula and smoked lemon oil for a tasty plate of buon cibo.

Twain's Brewpub - BSA 0916

Ingredients:

4 cups semolina flour

1 1/2 cups white whole wheat OR
whole wheat pastry flour

1 Tbsp salt

1 1/2 cups water at room
temperature

2 Tbsp minced parsley

1 Tbsp minced tarragon

1 Tbsp extra virgin olive oil

2 tsp minced oregano

Directions:

Blend flours in food processor. Add minced herbs. With food processor running, add water slowly until dough is malleable and slightly sticky. Rest dough for at least 10 minutes before rolling.

Details: twains.net

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