Soy pasta doesn't have much elasticity and bite -- it tends to crumble at the edges and doesn't plump like pasta made from wheat flour. You won't get a wheat-pasta texture and consistency without gluten or a comparable additive, such as xanthan gum. Available in health food stores, xanthan gum is an emulsifier. It binds the soy flour with the eggs, creating a moist, cohesive dough, and helps the pasta swell with water during cooking, producing a plump noodle that doesn't crumble.
- 2 cups natural soy flour, plus more for dusting
- 1 teaspoon of salt
- 1 teaspoon of xanthan gum
- 3 large eggs
- 1 tablespoon of vegetable oil
Making the Dough
Add the soy flour, salt and xanthan gum to a food processor. Pulse the ingredients 2 or 3 times in 1-second bursts.
Add the eggs and oil to the processor. Process the ingredients on high until a cohesive ball of dough forms, 45 seconds to 1 minute.
Dust the work surface and your hands with soy flour. Knead the pasta dough until smooth, about 3 to 5 minutes.
Add a teaspoon or so of cold water to the dough while kneading it if you find it a bit crumbly.
Rolling the Noodles
Line a baking sheet with parchment paper and dust it with soy flour. Cut the dough into 4 pieces of about the same size.
Flour the work surface and the dough balls. Set one ball on the floured surface and cover the others with a kitchen towel.
Roll the dough ball as thin as possible using a floured rolling pin. You might be able to get the dough as thin as a nickel coin by hand. Turn the dough over and dust the work surface and rolling pin with flour as needed when rolling.
Slice the rolled pasta into noodles of the desired width and length. For fettuccine, aim for 1/4-inch wide and 4-inch-long strips. Separate each noodle with a bench scraper or thin metal spatula. The noodles will stick to each other after slicing them, so separate them by hand.
Lay the noodles on the floured parchment paper. Roll and slice the remaining dough into noodles. Cook the noodles as soon as possible.
- Mix this pasta dough without a food processor. Whisk the dry ingredients in a large mixing bowl using a whisk or fork. Make a well in the center of the mound of dry ingredients and add the eggs and oil to it. Stir the eggs and oil, starting in the center and moving outward into the flour, until a rough dough forms.
- You can substitute 1/2 cup of vital wheat gluten for xanthan gum in this recipe. Add 1 tablespoon of water and let the dough rest for 30 minutes to 1 hour at room temperature before you roll it if you use gluten instead of xanthan gum.
- If you take pasta-making seriously, or you plan on making it regularly, invest in a pasta machine. If you have a pasta machine, explore this tutorial on rolling and this video on extruding from eHow Food.