Homemade Vegan Pasta and Lasagna Sheets

Today I made my own pasta from scratch using Semolina Flour, Spelt Flour, Himalayan Salt, spices, water, and a Kitchenaid Mixer with the pasta attachments.

This was too much fun!

First I added 1 cup of Spelt flour and half of cup of Semolina Flour. I poured a half of cup of water (give or take) into the mixing bowl. I added in some curry and cumin for taste, but this is optional.


When the dough is ready, place it on a cutting board with flour and roll it around.





I divided the dough into 6 parts and put each part into the pasta roller. It's very important to start on the setting number 1 then work your way up. I used settings 1-4 for the lasagna sheets, and settings 1-5 for the angel hair pasta and fetticini pasta.





Once the pasta is cut, hang it to dry immediately. I don't have a pasta hanger yet, but a clean hanger works all the same! Be sure to cut the pasta within 15 minutes after you roll it, or it may be too dry to cut. In that case, use those sheets for lasagna.



Enjoy!



Facts:

Spelt Flour can be found at your local natural market such as Trader Joes or Whole Foods. The combination of nutrients in spelt seems to enhance the immune system and to aid in the clotting of blood. Spelt also appears to be helpful for those who suffer from migraine headaches, atherosclerosis and diabetes.

Known for its nutty taste, spelt flour is rich in protein, B vitamins, magnesium and fiber. It is also a reliable source of iron, niacin, thaimin, copper and phoshorous.


Semonlina can also be found at your local nature market. An analysis of the major nutrients found in semolina shows that it is high in protein, very high in complex carbohydrates and fairly high in potassium, phosphorus, magnesium, calcium and fibre, with some iron, zinc, manganese and copper. It is very low in saturated fat, cholesterol and sodium, and contains zero trans fatty acids. It is high in vitamin E and contains a fair amount of the B complex vitamins (especially folic acid).

It is, however, not as high in nutritional value and fiber as whole wheat would be, since the germ and bran have been removed.