Homemade Vegan Pasta
A simple DIY for three-ingredient homemade vegan pasta - that can be dried, refrigerated or frozen and made into a whole variety of delicious vegan dishes.
Servings4 servings
Calories311kcal
- 1 cup flour ’00' pasta flour grade or white flour
- 1 cup semolina flour
- 1/2 cup water
- 1.5 tBsp olive oil
- 1/2 tsp salt
Instructions
- Place the flour (both '00' grade pasta flour and semolina) on your work surface or in a bowl. Add the salt and mix.
- Make a well in the middle of the flour and add the water and olive oil.
- Start mixing with a fork incorporating the wet ingredients with the flour until you obtain a well-combined mixture.
- Transfer the dough onto a lightly floured surface and knead the pasta dough for about 10 minutes, until it becomes smooth and elastic. If it feels too dry, add just a tiny bit more water.
- Place the dough in a bowl and cover it with a damp tea towel or muslin cloth. Refrigerate for 30 minutes so the gluten can develop.
- Next, cut the dough into two equal pieces. It's easier to roll it out in sections. Using a rolling pin, roll out the dough and stretch it into thin sheets. I did this with the pasta layered between two sheets of parchment paper. While rolling the dough, sprinkle lightly with a bit of flour to stop it from sticking.*
- The next step is to cut the pasta. First, choose the shape you want. I like to cut mine into long strips, like Tagliatelle or Pappardelle. For this, you just need to fold the pasta sheet into a roll ( after liberally flouring it, so it doesn't stick) and then cut with a knife, as thin or thick as you'd like. **
- How To Cook The Pasta: Cooking your fresh vegan pasta is super simple and only takes a few minutes. Simply begin by bringing water to a boil and add salt, add the pasta to the pan and cook for around 2-3 minutes. You'll know the pasta is ready, at the perfect 'al dente' point, when it rises to the top of the pan. If you prefer softer pasta ( no judgments here!) then simply cook for an extra minute or two.
Notes
* Rolling the dough - if you happen to have a pasta machine, you can, of course, use it to roll out the dough. First, help yourself with the rolling pin so it's thin enough to pass through the widest setting (level "0"). Then feed it through the machine a few times to make it thinner. ** You can also use the dough for ravioli/ tortellini or even as lasagne sheets or cut the pasta with the pasta machine to make vegan spaghetti.
To Store the pasta:
To Dry It:
To dry your pasta, simply leave it out on your kitchen counter for around 24 hours. The time will vary depending on the climate where you live. Just look out for pasta that snaps cleanly, with no bend. Once dried, simply store in an airtight container for up to a month.I have a pasta hanging apparatus that I use (that I use for this recipe, here) but you can leave it on the counter or hang it from hangers/ homemade hangers. When cooking the pasta, it will take longer than all the other storage methods, as it needs to rehydrate- Around 8-10 minutes usually.In The Fridge:
Storing your homemade vegan pasta in the fridge is best done when you're going to use it quickly. Simply store in an airtight container for around three days maximum.In The Freezer:
This fresh pasta is incredibly freezer friendly. Simply freeze in an airtight container for up to two months. If you've made a massive batch, then you can portion the pasta into individual 'nests' to quickly grab and use, as needed. When cooking your pasta from frozen, there's no need to defrost it either. Simply add to salted boiling water and cook for 3-5 minutes or till tender.Note: The total time does not include 30 minutes resting time.Nutrition
Serving: 100g | Calories: 311kcal | Carbohydrates: 54g | Protein: 9g | Fat: 6g | Saturated Fat: 1g | Sodium: 293mg | Potassium: 112mg | Fiber: 2g | Sugar: 1g | Calcium: 12mg | Iron: 3mg
