Ingredients
Equipment
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.
Nutrition
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
