Vegan Pasta Dough

1 c. unbleached white flour
2/3 c. wholewheat flour
1/2 cup chickpea flour
1/2 to 3/4 tsp. salt (optional)

Mix the flour, chickpea flour and salt, if using, in a medium-sized bowl. Pour in the water and stir with a fork until the dough comes together in a ball. Knead the dough for about 10 minutes, or until the dough is smooth. Place the dough in a plastic bag and let it rest for at least 10 minutes.

To roll and cut with a hand-crank pasta machine: divide the dough into eighths, keeping the portions you aren't working with in the plastic bag. Run the dough through the first setting of the machine. Now, fold it into thirds, and run it through the first setting again. Do this until the dough looks smooth. Then run it through each successive setting twice, until it is the desired thickness.

FOR RAVOLI OR OTHER STUFFED PASTA:
add 1 T. olive oil to the dough, to make it more flexible.

Buckwheat Pasta:

Use 1/2 c. buckwheat flour and 1 cup plus 3 T. whole wheat flour, as well as the chickpea. Roll the dough as thinly as possible and cut into fettucine, then cut the noodles in half, on the diagonal, to make them shorter. (Traditionally served with cabbage or chard, leeks, potatoes and sage in a "butter" sauce in Northern Italy , but they can be served with any simple vegetable sauce.)

Wholewheat Pasta:

Use 1 2/3 c. wholewheat flour, along with the chickpea. Roll the dough as thinly as possible.

adapted from BRYANNA’S VEGAN HOMEMADE PASTA (CAN BE SOY-FREE)

Fava Beans Three Ways

(from Loon Song Notes)

1)  Steam them 5-7 minutes in the shell and then open and eat like edamame soy beans with salt.

2)  Shell them like shell peas, then steam the small beans on their own, to eat like peas (with butter!!).

3)  We have really liked them steamed longer (about 10 minutes) and then put in the blender with garlic and onion and salt and pepper (or other spices) to make a hummus-like dip.