I'm thinking of trying a semolina flour, flour, water dough recipe, and I'm wondering if this might help with the pasta problems? Obviously I'd still need to roll it out properly, but would it make a nicer, better pasta in general? If not, what might?
Also I'm looking for a 'cheese' type filling. But here's the catch, it has to contain only easily accessible ingredients and no brought vegan solid cheeses; I have no problem with vegan cream cheeses and I do have nutritional flakes though. I'm not too concerned with it having a cheesy taste, just a nice creamy cheesy style base which I could herb up to my tastes. As an example, when I make lasagne I do so with a plain white sauce with herbs thrown in for flavour. I'm wondering if a sauce that was a thickened vegan cream cheese would work? I want something that is a bit thicker than a runny sauce, akin to the consistency achieved by the ground seitan/lentils/mashed potato.
I'll probably have an experiment and see what works while I'm on break from uni, but I'm wondering if anyone has any pointers already. No point trying to reinvent the wheel.