After a beautiful collaboration with Cambridge Center for Adult Education and with very talented chef Ploy we had possibility to create a vegan version of our lemon pasta, here you will find all directions to make yourself. Let’s start.
Vegan Lemon Tagliolini Pasta
Ingredients for Pasta:
- Cups Semolina Flour
- 150 ml Water (5-5.5oz)
Directions:
We will do the lemon pesto first and then we will make our Tagliolini, a shape of pasta made with Flour and Water typical in the south of Italy.
- Make the Vegan Cashew Pesto: In a pan, add 5 tablespoons extra virgin olive oil and zest the lemon zest on top. Set aside. In a blender, add 2 oz. of cashew nuts, a pinch of salt, garlic, basil, and lemon juice. Blend well to combine and transfer to the pan. Sprinkle some red pepper flakes on top. Set aside.
- Make Tagliolini Pasta: In a medium bowl, add 2 cups semolina flour. Then, make a well and gradually add water until it forms a dough. Once you get the dough, transfer the dough and the semolina flour to a flat surface and keep kneading until the dough is smooth. Use a knife to cut the dough in half to check the readiness. The dough should not have a lot of holes inside. Once the dough is ready, start to roll out the dough into a flat sheet. Then, fold the dough and use a knife to cut the dough into pasta. Tagliolini should be about 3 mm. thick (1/8 – 1/4 of an inch thick).
- In a medium pot with water, bring water to a boil and add salt. Then, add pasta in and stir a bit. Once the pasta is floating, the pasta should be done. Taste the pasta for al dente doneness.
- In the meantime, heat up the pesto pan. Once the pasta is done cooking, transfer the pasta to the pesto pan. Mix well to combine and sprinkle salt and pepper. Taste for salt. Once it’s ready, serve on a plate, we will have our Lemon Pasta Vegan Version