Homemade pasta

mmmmm......pasta, need I say more? oh yeah this recipe is technically vegan and 1/2 tbsp = 1.5 tsp. And one last comment, because this is 100% wheat based, it does have a slightly different taste and texture.

Pasta Dough

1/2 cup whole wheat flour
2.5 tbsp amaranth flour
2.5 tbsp white flour
1/4 tsp salt
2.5 tbsp water (except when making spinach, use 1-2 tbsp)
2 tbsp spinach puree, drained/butternut squash puree/tomato paste
1/2 tbsp olive oil

1. Whisk all the dry ingredients and form into a volcano shape on a floured surface. Add the wet ingreidents and knead with hands until all incorporated.

2. shape into a ball and place in a bowl covered with a towel and let rest for 30 minutes.

3. You can use either a rolling pin or a pasta roller to roll out the dough. Its obviously a hell of a lot easier to use a pasta roller, but use what you have. If using a rolling pin, use popsickle sticks to help make the right thickness and keep the thickness even all a long the length of the noodles. Then use a pizza cutter to cut the pasta into strips.

If using a pasta roller, follow your pasta roller directions and then the cutting directions.


Let the dough dry for 30-60 minutes. Then either cook or refrigerate for later use. You should try to use it within 2 weeks.

The photo is the three versions (L-R: spinach, butternut squash, and tomato).

This makes about 1/2 pound of noodles.