Vegan Pasta Dough
Delicious and simple vegan pasta dough recipe to make spaghetti, tagliatelle, ravioli, tortellini, agnolotti, or any other of your favorite pasta
Equipment
- Weighing scales
- Mixing bowls
- Fork
- Pasta machine
- Saucepan
- Strainer
- Chopsticks or pasta fork
Ingredients
- 250 g Pasta flour (sieve into a bowl )
- 4 g Sea salt
- 0.5 g Turmeric powder (small pinch)
- 5 g Chia seeds (ground to a fine flour)
- 100 ml Water - filtered
- 20 ml Olive oil
Method
Mix the Dry Ingredients
- In a large bowl, combine the flour, turmeric, and salt. Mix well to ensure the salt is evenly distributed.
Add the Wet Ingredients
- Mix the ground chia seeds with the water and olive oil. Leave to activate for 5 minutes.
- Create a well in the center of the flour mixture. Pour the wet mix into the well.
Form the Dough
- Using a fork or your hands, gradually mix the flour into the wet ingredients until a dough forms. If the dough is too dry, add a little more water, one tablespoon at a time. If it's too wet, add a bit more flour.
Knead the Dough
- Transfer the dough to a floured surface and knead for about 8-10 minutes, until the dough is smooth and elastic.
Rest the Dough
- Wrap the dough in plastic wrap or cover it with a damp cloth. Let it rest at room temperature for at least 30 minutes. This helps to relax the gluten, making it easier to roll out.
Roll Out the Dough
- After resting, divide the dough into 4 pieces for easier handling. Using a rolling pin or a pasta machine, roll out each portion into thin sheets. Dust with semolina as needed to prevent sticking.
Cut the Pasta
- Cut the rolled-out dough into your desired pasta shapes (e.g., fettuccine, tagliatelle, or lasagna sheets). You can use a knife, a pizza cutter, or a pasta machine with cutting attachments.
Cook the Pasta
- Bring a large pot of salted water to a boil. Add the fresh pasta and cook for 2-3 minutes or until al dente. Fresh pasta cooks much faster than dried pasta, so keep an eye on it.
- After draining pasta - toss with a little olive oil to prevent pasta from sticking together.
Serve
- Drain the pasta and toss it with your favorite sauce. Enjoy your homemade vegan pasta!
- Feel free to experiment with different flours or add herbs and spices to the dough for extra flavor.
Recipe Notes
Gluten-Free Pasta Dough
- To make the pasta dough gluten-free, you can use a gluten-free flour blend instead of flour and semolina. Also, I recommend adding an additional chia egg (stir 1 tablespoon ground chia seeds + 3 tablespoon water – allow to thicken for 2 minutes).
- For a green pasta, I added spirulina
- For black pasta, I added activated charcoal powder
Nutrition Facts
Serving: 80gCalories: 241kcalCarbohydrates: 48gProtein: 8gFat: 1gSodium: 535mgPotassium: 67mgFiber: 2gSugar: 0.2gVitamin A: 1IUVitamin B1: 0.1mgVitamin B2: 0.04mgVitamin B3: 1mgVitamin B5: 0.3mgVitamin B6: 0.02mgVitamin E: 0.3mgVitamin K: 0.2µgCalcium: 12mgCopper: 0.1mgFolate: 22µgIron: 1mgManganese: 1mgMagnesium: 17mgPhosphorus: 66mgSelenium: 26µgZinc: 1mg
