Homemade pasta was another thing that I missed making and eating when we didn’t have a functional kitchen.
It seems to impress people easily, but making pasta at home is not that hard.
The dough looks a bit shaggy at this time right after it was mixed and formed into a ball, but…
Once it rests for 20 minutes or so, the dough becomes smooth and ready to be rolled out.
While my pasta dough is resting, I make sauce.
It’s a creamy tomato type sauce.
I also prepared crumbled tofu (marinated and fried), vegan meat (from a store, and cooked at home), and sauteed king mushrooms x garlic to add to the sauce later.
I didn’t have a rolling pin, so I used my husband’s can of soda (I just wrapped it with a parchment paper), and it worked perfectly (lol).
(I don’t want to buy a lot of kitchen tools if I don’t have to. I’m trying really hard not to clutter my small kitchen.)
The important thing about cooking homemade pasta (or store-bought pasta) is that you don’t want to overcook it.
Especially homemade pasta cooks so fast, and you want to make sure you take it out of the water when it’s still al dente.
Combining everything all together.
I got fresh Italian parsley from my planter.
So happy that I have easy access to a few fresh herbs.
Chopped Italian parsley and quick vegan “parmesan cheese”.
Lunch is ready.
I really should make pasta more often.
