There’s something romantic about pasta. I fancy it a special meal to be shared with people you love that just so happens to go perfectly with wine.
This fall I attempted homemade pumpkin pasta and it was amazing! I was so surprised by how simple it was to prepare, how delicious it tasted, and how beautiful the color was. I mean, orange pasta? Come on.
As lovely as the pumpkin pasta was, it wasn’t vegan. Challenge accepted.
I did a lot of research on eggless pasta and it’s essentially comprised of 3 ingredients: semolina flour, all purpose flour and water. That’s it!
Semolina flour is made from durum wheat, is sturdier in texture than all purpose, and is fabulous for use in pastas. I didn’t have any on hand for the initial test of this recipe, but have since purchased some and am excited to try it for a more traditional texture and taste.
If you don’t have any semolina you can still make this recipe. Just recognize it will be a bit more tender and a slightly more doughy taste than if using semolina.
Besides requiring three ingredients, this recipe is also incredibly easy and fast! Just throw your ingredients into a food processor (or just use a fork), whirl, and then drizzle in your water. Then wrap your dough in plastic wrap, let it rest for 10 minutes, then roll, cut and cook!
I went with two shapes: Lasagna and linguini – two of my favorites. The lasagna noodles would be perfect for making from-scratch lasagna (talk about impressing house guests). And the linguini was delicious as well. But, I preferred the larger shape as it took a little less time and effort.
To me, pasta is all about the sauce. Vegan pesto with vegan parmesan was a great topping for the linguini style noodles, and a traditional marinara with basil suited the lasagna noodles perfectly. You can find my recipe for boozy, red wine marinara sauce in our 31 Meals Cookbook (p.s. have you checked out the reviews? People kinda love it).
And there you have it! Easy, homemade vegan pasta made with items you likely already have on hand. Stay tuned for more pasta shape and filling experimentation, as well as an update on how the semolina version goes. Cheers!
- 2 cups semolina flour or unbleached all-purpose flour*
- 3/4 cup white whole wheat OR whole-wheat pastry flour
- 3/4 – 1 cup room temperature water
- Place flours in the food processor and pulse to combine.
- While the food processor is running, add water 1 Tbsp at a time through the spout while the processor is running. If you do not have a food processor, refer to this method which only requires a fork!
- My dough took about 3/4 cup water. It will feel like a dough and slightly sticky and moldable when enough water has been absorbed.
- Remove from processor and split into two sections for easy rolling. Let rest for 8-10 minutes.
- Place one ball seam-side down onto a modestly floured clean surface. Dust the top with flour, dust a rolling pin with flour, and roll out into a very thin square or circle.
- If you are making lasagna leave it a little bit thicker. For most other shapes get it a bit thinner – almost like paper.
- To make lasagna noodles, use a lasagna cutter or what I did: Cut out rectangles with a pizza cutter and then use a chopstick or stimilar-shaped object to crimp ridges into the edges of the noodles, applying pressure in the opposite direction with your finger (like crimping pie dough, but smaller). To make linguini, simply use a pizza cutter or knife to cut into small strips. Place on a lightly floured surface and dust with more flour so they don’t stick.
- To cook, prepare a large pot of boiling water, salt liberally and add fresh pasta. Fresh pasta takes less time to cook so watch it closely. My lasagna noodles and linguini only took about 6-7 minutes. This will change depending on how al dente you prefer your pasta.
- Top with desired sauces. Pesto and marinara are both fabulous with this recipe.
- Half of this recipe easily feeds 2-3 people, so halve or quarter the recipe if it’s just for you and one other person, as leftovers don’t really store well.
*Adapted from Mario Batali