Let's say you just made soy milk. That means you have okara (soy pulp). Now what? You can make pasta! But hold on. Let's talk about this for a minute. Making pasta takes a little bit of time so you really want to make the right pasta. To determine if okara pasta is the right pasta for you, let me tell you what it tastes like. It's soft, smooth, and mild. It's like a cross between a standard Italian flour-egg noodle and an Asian rice noodle. Given that, I think a nice soupy sauce makes a lot of sense, maybe something with a little meat or vegetable. Or even soup. I haven't tried it, but this might make a nice soup noodle.
Don't get me wrong. I ate this pasta with pesto, and I was satisfied. Thing is, for pesto, I'd prefer the more traditional dough. After eating it, I thought, this would be good wrapped around some meat with a runny sauce, like one of those dim sum rice noodle rolls. Just an idea...
Update: I had this with a mapo-type sauce (sans tofu), and it was delicious!
Ingredients
- 3/4 King Arthur all-purpose flour
- 1/2 cup okara*
- * This flour-to-okara ratio depends upon how moist your okara is. I make soy milk by hand--I don't use a machine--so I imagine my okara is particularly wet. Depending on how much pasta you want to make, you may need more flour or less okara. You gotta trust your instincts here.
Directions
In a standing mixer fitted with a paddle, combine flour and okara. Add more flour or okara to get a nice ball. The dough should not be sticky.
Remove the dough. On a floured surface, knead the dough for about a minute. Form it into a disk and cover with a damp towel that has been vigorously wrung. (The wet towel should be as dry as possible, if that makes any sense.) Let rest for 30 minutes.
Divide dough in half. Run each through a press, starting at setting 1. For the first few runs, fold the dough in half length-wise. Flour the dough and rollers liberally to prevent sticking.
Start to move the setting up. I like to end at 5 and handcut my noodles into thick strips. Hang noodles or dust them to prevent sticking.
(If you intend to make lasagna, you can stop here; no need to pre-boil the noodles before constructing the dish.)
Boil in a large pot with salted water until al dente. It'll only take a couple minutes before they're ready to drain.
Once drained, rinse them. Now you're ready to go!
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Comments
Mapo Tofu! http://en.wikipedia.org/wiki/Mapo_doufu
"Ma po" is Chinese for "pockmarked-face lady," and I guess she was famous for this style of tofu. At least that's what I hope it refers to.
mapo? what mapo?