Easy Homemade Vegan Pasta (eggless recipe)

Up until a few weeks ago, I thought making pasta at home was super hard but nothing could be farther from the truth. Its actually so easy and simple. The great thing about this recipe is that it can be used to make all kinds of pasta shapes and can be put out to dry for later use.

Fun fact: Most dry pasta in the grocery store is vegan. The majority only include three ingredients: flour, water and semolina. Because of shelf life, eggs are not a common ingredient in mass-produced dry pasta.

Ingredients

• 1 1/2 cup of all-purpose flour or if available “00” flour

• 1 cup of semolina flour

• 1 tsp salt

• 1 cup warm water

• 2 tbs olive oil

Directions

For the dough:

1. In a large bowl, mix in the flour, semolina and salt. Make a well in the middle of the flour and add the water and olive oil. Mix wet and dry ingredients together to achieve a stiff dough.

2. Move the mixture to a flat surface (sprinkle some flour on the surface to keep the dough from sticking) and gently knead for about 3-5 minutes to form a compact dough ball

3. Wrap the dough ball in a reusable plastic bag or bread bag. Chill in the fridge for about 30 minutes.

How to cut the pasta:

1. Cut the dough ball in 2 equal parts. Thinly roll out one of the balls on a lightly floured flat surface. Tip: the thickness of the pasta dough should be about 1/8″ about the thickness of pie dough

2. Trim the edge of the dough to create a rectangle, then roll up from the short end. Using a sharp knife, cut the dough roll into strips.

3. Gently unfurl the pasta strips and create pasta nests.

Lets Cook!

1. Bring a large pot of salted water to boil, add the pasta and cook for about 3-4 minutes.

2. Serve with your favorite sauce.
   

Optional: To Dry

• Simply hang your pasta noodles and leave them out to dry for 24 hours (this will depend on your climate, sometimes more time is required if you’re in a humid environment).