Ingredients
- 8 ounces silken tofu
- 1 1/2 tablespoons olive oil
- 1/4 teaspoon turmeric (optional, for color)
- 1/2 teaspoon sea salt
- 1 1/2 cups 00 flour
- 1 cup semolina flour (plus more for dusting)
Instructions
Blend the wet ingredients
In a food processor, combine the silken tofu, olive oil, turmeric (if using), and sea salt. Blend until completely smooth.
Incorporate the dry ingredients
With the processor running on low or using pulse mode, add the 00 flour and semolina gradually, alternating between the two. The dough should begin to clump and form a shaggy ball.
Knead the dough
Turn the dough out onto a lightly floured surface and knead for 8–10 minutes, until smooth, elastic, and no longer sticky. Add flour sparingly, one tablespoon at a time, only if needed.
Rest the dough
Wrap the dough tightly in plastic wrap and let it rest at room temperature for at least 30 minutes. This relaxes the gluten and makes the dough easier to roll.
If refrigerated overnight, bring the dough to room temperature for about 30 minutes before rolling.
Notes
- Storage: Wrapped tightly, fresh dough can be refrigerated for up to 24 hours. Always let it return to room temperature before rolling.
- Rolling tips: If the dough snaps back while rolling, pause and let it rest for 5 minutes before continuing.
- Thickness guide: For ravioli, roll the dough to about 1/16-inch thick or setting #4 on a pasta machine.
- For filling and cooking: Use this dough with your favorite ravioli filling, such as vegan ricotta or plant-based sausage. For step-by-step rolling, filling, sealing, and cooking instructions, see my How to Make Ravioli guide.
- Prep Time: 20 minutes
- Rest time: 30 minutes
- Category: Dinner
- Method: Kneaded
- Cuisine: American, Italian
- Diet: Vegan