One Dough - Endless Pastabilities

Flour & Water Pasta Dough

150g rimacinata semolina (substitute durum wheat or semolina flour)

150g 00 Flour (substitute AP or Bread Flour)

140-155g water, warm (approx 90F)

15-25g freeze dried spinach, or kale or vegetable powder

(makes 2-3 servings)

1. using the well method, slowly start with the water in the middle of well of flour, and while stirring, draw the flour into the center.

2. gradually draw more of the flour into the center until a shaggy dough begins to form.

3. using a bench scraper, fold the dough ball over itself to draw the remainder of the water and flour together.

4. using your hands, begin to knead the dough, folding it over itself, and rotating the mass, turning it repeatedly.

5. continue to knead until a smooth and supple dough forms. (15-25 minutes)

6. wrap tightly in plastic wrap and allow to rest at room temperature for 20 minutes to an hour.

“Cashew e Pepe”

1c cashews (shelled, unsalted, raw)

1/2c-1c water

1/2tsp salt

1tb nutritional yeast

1tsp white miso paste

1clove roasted garlic (optional)

black pepper (coarse and freshly ground is ideal)

(makes 2-3 servings)

in a blender combine all ingredients except for the pepper, 4 cashews, and some of the water
blend on high speed, slowly adding additional water as needed to create a vortex and blend smoothly
continue pureeing until homogenous and creamy
taste, adjust seasoning, and reserve for use.

kitchen equipment

large mixing bowl (for dough, optional)

bench scraper or pastry card (substitute knife)

2ea baking sheets (parchment paper optional - for holding pasta)

pasta pot (for boiling water)

saute pan (for pasta)

blender (or food processor)

strainer or spider (for removing pasta from water)

spoon & fork (for eating)

kitchen towel

microplane or box grater (for cashew zest)

HER Kitchen x Joe Sasto - Plant-Based Cooking Class