We broadened our pasta horizons this week. I’ve been reading about aquafaba for a while, and hoping to put it to good use. This weekend Sarah made a batch of channa masala and she started with dried chickpeas. I asked to to reserve the liquid from the cooking process this past weekend in our Instant Pot.
First, I strained the liquid into a medium saucepan. I didn’t want any discernible floaty bits.
Second, I simmered it in a medium saucepan about 8 minutes over medium heat, to reduce it by half. The result from Sarah’s bean batch and the strained and simmered reduction was just over 240 g (a little more than a cup) of aqufaba. I put that into the fridge for a couple days until ready to experiment with it.
Last night, I set to work following this recipe for the ingredients and using our experiences with homemade egg pasta as a guide for method and resulting dough texture.
It worked! I liked the black pepper flavor embedded in the pasta. The raw dough didn’t taste the same as egg noodles we’ve made in the past, but rather more like the usual dried pasta — just in soft form. I would definitely make these again when there is another batch of aquafaba to be used up. Like all fresh pasta varieties, these cook fast and are less sturdy than store-bought dried pasta — so I don’t expect they would hold up to the vigorous mixing required for a dish like cacio e pepe (for example). But I bet they would work great in all other typical pasta applications.
Aquafaba (vegan) Black Pepper Pasta
Adapted from Egg-Free, Vegan Homemade Black Pepper Pasta for use with our equipment. The original method calls for a food processor with a spinning blade to form a ball. That method worked great for us making dumpling dough back when we had such a machine. For this recipe, we used a stand mixer with a paddle, dough kneading hook, and pasta rolling and cutting attachments.
Ingredients
- 2 cups (250 g) all purpose flour -OR- 00 flour
- 1/2 cup (120 g) reduced aquafaba
- 1 tsp (3 g) sea salt
- 1 tbsp (15 g) extra virgin olive oil
- 1 tsp (2 g) freshly ground black pepper
Method
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Mix together the dry ingredients (Tipo 00 is what we used) with the paddle on a stand mixer.
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Dump in the wet ingredients and continue mixing a bit more until well combined.
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Switch to the dough hook and knead until the dough starts to climb the walls of the mixing bowl and fall back in on itself. Interrupt the kneading and help it if necessary. All of this took no more than a few minutes of kneading time. We did not have to adjust the flour or liquid at all to get the text we needed it. Squish the dough together into a ball shape.
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Let the dough rest in a ball, covered tightly, for 30 minutes. We put a silicone lid over the mixing bowl and let it rest inside that (rather than use plastic wrap).
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Cut the dough ball into three or four pieces. One at a time, flatten them and run them through the pasta roller, doing the usual lather/rinse/repeat of folding the ends in and re-rolling at the widest setting at least three times before rolling progressively thinner. Our tagliatelle came out great on the #5 setting.
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Cut the flat sheets into noodles, dust them with flour and let them rest in nests while you prepare to boil them. They will finish quickly.
