First things first, I'm Italian. So making homemade pasta without eggs is somewhat sacrilegious. However, I also happen to be in love with a delightful little lady who has embraced veganism after 21 year as a vegetarian. I decided if I was going to try my hand at homemade vegan pasta, then I better cross my fingers and hope for the best because it sounded like a hit or miss in my book.
Luckily though, it was a hit! When you make fresh, homemade pasta there are two ingredients: flour and eggs. It's not a difficult process, but yields very delicious results. So, attempting vegan pasta, we needed to find a substitute for eggs. But also, we wanted to make it a tad bit healthier as well. We decided to use 100% organic whole wheat flour as our primary flour source, a little bit of all purpose flour, and some oil and water as our egg substitute. We also made a clever decision to throw in some puréed fresh spinach to give it a boost of vitamins and minerals as well as a nice, green color.
The thing that we love about homemade pasta is that it's fun to make. We don't have any fancy pasta maker or pasta cutter, we have two sets of hands and a pizza cutter. That's it. But there's something about gathering around a table, hands dusty with flour, making your own food that we absolutely adore. Especially if it's a rainy afternoon, and you already have some homemade tomato sauce on tap.
NOTE: Due to the deliciousness and world-renowned appeal of our family tomato sauce recipe, it cannot be shared. Unless you marry in. So, well done Vanessa.
The recipe yielded enough noodles for one tray of lasagna, three layers deep. We also made a killer vegan ricotta from The Simple Veganista that is a MUST-TRY. The base was soaked cashews mixed with a few spices and a splash of lemon juice. So yummy, and extremely healthy. Not to mention the perfect texture.
Homemade vegan pasta is not hard to make. It's fun, and super tasty. You know every ingredient going in, which is awesome. Plus, it's a breeze to prepare on the road.
Homemade Vegan Pasta
Serving Size: 4
Price Per Serving: $1.43
2 cups Organic Whole Wheat Flour
3/4 C.White Flour
1/4 C. Canola Oil
1/2 C. Water
1/2 C. Puréed Fresh Spinach
1. Use a food processor to blend the flours together, mixing throughly.
2. Add the spinach.
3. Combine the oil and water together.
4. Switch that processor on and sloooowwwllyyy add the water/oil mixture. Like-a-few-tablespoons-at-a-time-slow. The dough will start to form, but still be sticky and malleable. This is perfect.
5. Take the dough out of the processor and wrap in some plastic wrap to rest for 10-20 minutes. This process is very important for lighter pasta.
6. On a floured surface, place dough making sure it isn't TOO sticky to handle.
7. Using a floured rolling pin, or a smooth bottle, roll out your pasta to desired thickness. Note: we rolled out some noodles twice because it just wasn't thin enough the first time.
8. Cut pasta as you wish! We did lasagna noodles about 5-6 inches long and 1-2 inches wide. But really, you can make any type of pasta you dang well please.
9. Boil a pot of liberally salted, llightly oiled water.
10. Drop those bad boys in for about 6-7 minutes. Different types of pasta will require different cooking times, so make sure you keep an eye out and test as you go.
Voila! Homemade vegan noodles. Remember, the spinach is optional. You can even sub in other things like canned pumpkin or sundried tomatoes instead of the spinach for different color and flavor.
Hope you enjoy this recipe from The Roamans. Cooking on the road can absolutely be both fun and delicious. Spend a rainy day making some fresh vegan pasta and let us know what you think!
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