realized that she did not like the texture of white flour pasta. After the initial trials, she watched more pasta-making videos online and read more articles. She learned and tested different techniques until she developed her own technique and recipe. And it became a form of therapy. One day, she randomly watched a video where a chef put food coloring in their pasta to obtain amazing patterns. “I wanted to try it, but I didn’t want to use chemicals,” she says. “I ran new experiments, testing all- natural ingredients from flowers to spices to vegetables.” Vegan foods are often thought of as flavorless or unsatisfying, and she wanted to make a statement that vegan pasta can be delicious, beautiful, healthy, and satisfying. These two factors led her to play with a long list of ingredients for effects. Some were more basic; for example, spinach for green, beet
juice for purple, and turmeric for yellow. While others were more obscure, like using zinc to create black color. An important detail she learned was that some additives do not affect the flavor, but others strongly impact the taste. These differences all factor into the flavor profile of each final dish that she creates at home and in the teaching workshops at Cheffa, Israel’s vegan cooking academy. Speaking from experience, she shares a few tips for making the best-tasting pasta. Make the sauce first and add a little oil to the pasta- cooking water. These steps help prevent the pasta from getting sticky. Also, putting salt in the water will make the pasta more flavorful.
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