Flour Ratio

• Because of its elevated lecithin content, soy flour is a bit gummier than wheat-based flour, and because of this, it's not really possible to make soy pasta from only soy flour. There needs to be a balanced combination of soy flour and all-purpose or whole-wheat flour for the pasta to have the correct texture. For this recipe, you'll need to mix 1-2/3 cups of whole-wheat or all-purpose flour and 1/2 cup of soy flour to get the proper balance.

Other Ingredients

• To flavor the dough, add a couple pinches of salt to the flours, up to 3/4 tsp. The only other required ingredient to complete the soy pasta dough is 2/3 cup of warm water. If you'd like flavored pasta, replace 1/3 cup of the water with 1/3 cup of cooked, pureed vegetable (such as carrots, spinach or butternut squash). Add the liquid to the flour mixture and stir it with a fork until it's combined. Knead the soy pasta dough on a floured surface for about 10 minutes, or until it feels smooth.

Cutting

• Before cutting soy pasta dough, let it rest for 10 to 15 minutes. This allows the dough to lose some of the surface stickiness that would make it hard to shape and cut. Soy pasta dough can be cut in the same fashion as traditional pasta. Either roll it out to about 1/8-inch thick by hand, then slice it into noodles with a knife, or run it through and hand-cranked or electric pasta-cutting machine.

Cooking and Storage

• Allow the cut pasta to dry for 15 minutes or so before cooking it to make sure it doesn't get mushy. Throw the fresh pasta into rapidly boiling water and remove after one to three minutes; for best results, soy pasta needs to be serves al dente. Serve immediately after cooking, paired with any desired sauce.

  The best way to store homemade soy pasta it to freeze it in freezer-proof plastic bags while it's still fresh. To cook the frozen pasta, transfer it directly from the freezer to boiling water and remove when al dente.