A simple and easy vegan pasta dough recipe to make at home in a few simple steps. There’s nothing better than pasta, except probably homemade pasta and in Italy we know that very well: from north to south, every region of Italy has its typical pasta dishes and they’re all made with fresh pasta just like “nonna” taught us. Today we’re taking a different approach, making fresh pasta without eggs: this recipe is perfect for anyone this recipe is perfect for anyone who is intolerant to eggs and for those who follow a vegan diet.
To make eggless pasta, you only need some warm water and durum semolina flour. Durum, a hard wheat variety, is coarsely ground to make a flour. In case you’re unable to procure any kind of semolina flour, all-purpose flour can be used as an alternative but you should expect a different result. Of course eggless pasta won’t be as yellow as pasta made with eggs: if you want to achieve the characteristic yellowish look you can add a pinch of Turmeric or Saffron, rest assured the flavor won’t be affected.
You should consider, that unlike classic homemade pasta made with eggs, this vegan variation requires longer cooking times: indicatively 6 to 8 minutes as compared to the 2-4 minutes required by “classic” egg pasta. You should cook handmade pasta (both with or without eggs) in plenty of boiling salted water.