Homemade Horseradish Pasta
Homemade pasta is easier than you think...and you don't need a pasta roller to make it! All you need is a clean surface, a sharp knife and a rolling pin. To make my pasta special, I added Gold's horseradish into the dough for a kick of heat and flavor.
- Duration
- Cook Time
- Prep Time
- 4 ServingsServings
Ingredients
Horseradish Pasta
- 1 cup spelt flour
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 3 eggs
- 1 teaspoon olive oil
- 2 tablespoon soy milk
- 2 tablespoon Gold's Horseradish
Wasabi Cream Sauce
- 1/4 cup vegetable broth
- 1/2 cup soy milk
- 2 tablespoon Gold's Wasabi Sauce
Extras
- 1/2 cup frozen peas, defrosted
- 1 teaspoon lemon zest
Preparation
Horseradish Pasta
On a clean surface, combine the flours and salt. Form a well in the center.
Separately, whisk together the eggs, oil, soy milk and horseradish. Pour half of the mixture into the flour well.
Using a fork, gradually combine the flour with the egg mixture. As the mixture thickens, add the remaining egg mixture and continue combining with a fork until thick. Using your hands, begin kneading the dough and if it's too sticky, add a bit more flour. Knead for 5 minutes, until smooth.
Wrap the dough in plastic wrap and set aside for 20 minutes. In the meantime, set a pot of water on the stove to boil.
On a heavily floured surface, roll out the dough to 1/8 inch thick or even thinner, if possible. Let the dough sit for 5 minutes to harden slightly then lightly flour the top.
Loosely roll the dough onto the rolling pin then remove the pin and gently press down on the dough. Cut with a sharp knife to the thickness that you desire. Gently unfold the strips.
Once the water on the stove is boiling, gently add the pasta and stir to make sure there is no sticking. Cook for 4-5 minutes, until al dente.
Wasabi Cream Sauce
Heat up a skillet and add the vegetable stock. Cook the stock for 1 minute, whisking constantly. Add the soy milk and wasabi cream and cook for another 2 minutes, stirring constantly.
Add the cooked pasta to the cream sauce and stir to coat all of the pasta. Add in the peas and stir again. Top with fresh lemon zest and serve immediately.
