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- Flour 22 oz.
- Oat / soy milk, 400 ml.
- Sugar oz.4.
- Vegan butter, oz 13.
- A pinch of salt.
- Brewer’s yeast, oz 0,5.
- A bit of turmeric to give the amber color.
We dissolve the yeast in the vegetable milk, then we combine all the ingredients and we work them; the dough will not be very compact but will remain damp. At this point we add the vegan butter and re-knead. If we have a planetary mixer, everything will be simpler. Cover with a damp, detergent-free cloth or cling film and leave to rise for 2 hours.
After two hours, we pulverize the work base of the flour, pour the dough and work a little, with the flour, then cut it into eight parts of about 5 oz, and form balls.
Then with the help of a rolling pin and flour (always to avoid gluing the dough to the base) we spread the dough forming “sheets”. Once the first sheet of pasta has been made, put it on a baking paper that we would have previously greased with oil; spread on a little vegan butter then lay the second sheet and grease again …, until the fourth sheet, repeat the operation for the other four parts, so as to have two stacks of 4 sheets each. Always cover them with greaseproof paper both at the base and above! Let it rise for an hour.
After the hour, with a rolling pin we spread the sheets, then cut into four parts and each slice again in two or three parts, we roll up the triangles, slightly stretching them with the hands. At this point we leave to rise for an hour and a half.
Bake at 180 ° C for about 30 minutes.