Hola bromigos, and bromigas, Idriss here with another how-to recipe and this one is a favourite of mine. It’s cheap, it’s vegan, it has Broke Foodies written all over it, it’s my vegan pasta dough recipe!
Seriously it’s so good and so cheap, it might put your local pasta makers out of business. Oopsies!
Let’s debunk one ongoing myth about fresh pasta. It does not need any eggs. In Italy, back in the day, only posh rich people would make egg pasta, for some reason it was more desirable to them.
While the other Italians are just looking them like: “You’ra a crazy!”
All you need is flour, semolina and water.
Why didn’t we just leave it that? Beats me.
Luckily, for us vegans, mostly vegans, and struggling to become vegans, we can just make it like in the good old days.
Techniques and rules:
The main rule to follow is in the ratio. Semolina must always, ALWAYS, be double the flour and water.
The other important thing is to use Tipo 00 flour (as opposed to all-purpose flour). You will find it in most of Italian supermarkets, we’ve also included a link in the recipe.
Your dough must be tough. Resist the urge to add water, it will make your pasta very soggy.
That’s pretty much it.
Check it out.
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Vegan Pasta Dough
- Using a stand mixer: Mix dry ingredients together in the stand mixer bowl.
- Once dry ingredients are integrated, place your bowl in stand mixer. Mix on low speed and start adding your water slowly.
- Increase speed, and let stand mixer work at it for about 8 minutes.
- Shape your pasta into a ball and cut it into 2. (This is specific to the quantity of flour and semolina we are using)
- Pass through your pasta roller and cut in any shape you prefer.
Fresh pasta cooks very fast. When you are boiling it, the moment it starts floating, it's pretty much done.