Easy Whole Wheat Semolina Dough Recipe Eggless
This homemade vegan pasta noodle recipe is easier than you might think.
I'm not telling you that there's no work involved in making pasta, but most of the effort is in rolling the pasta out.
Looking for Vegan Pasta Recipes that Aren't Homemade Noodles?
Check out some of these recipes that use vegan dried pasta!
- Butternut Squash And Kale Lo Mein With Crispy Tofu
- Air Fryer Bow Tie Pasta Chips
- Easy Avocado Lemon Basil Pesto
- Slow Cooker Lentil Bolognese
What Are Pasta Noodles Made Of Anyhow?
Pasta dough recipes are typically made with wheat flour, usually semolina flour, water, plus eggs in non-vegan pasta.
In this homemade vegan pasta recipe we use a combination of semolina flour, all-purpose flour, water and absolutely no eggs.
You can also use whole wheat flour in this recipe if you want. I am working on a gluten-free vegan pasta recipe and I will link to it here once I post it.
Does All Fresh Pasta Contain Eggs?
You may be wondering if vegans can eat pasta. Most of the time fresh pasta is made with eggs, so if you're buying it pre-made be sure to read the label carefully. But there is eggless pasta.
On the other hand most dry pasta is traditionally made without eggs, but I've noticed that some fancier dried pasta also has eggs, so read the ingredients carefully no matter what type you buy.
Is Any Pasta Vegan?
Check out dry pasta if you are looking to grab some at the store. You can also make egg-less pasta using the recipe at the bottom of this post!
Can You Make Gluten-Free Vegan Pasta?
It's possible to make gluten-free pasta, but not with this recipe. Try my recipe for Quinoa Flour and Flax Gluten-free Noodles if you're allergic to gluten.
How Do You Make Homemade Vegan Pasta?
It's really the same process as egg pasta dough, but I love that Miyoko makes the dough in the food processor since that can be a little hard on my wrists.
The food processor makes short work of it.
Do You Have to Have a Food Processor to Make Vegan Pasta Recipes?
If you don't have a food processor you can make it the old-fashioned way by mixing the flours together in a pile on a cutting board.
Then make a well in the middle of the flour, add the water, then gradually mix together with your hands.
You can buy a manual pasta machine to roll the vegan pasta dough extra thin, but the rolling pin you have at home will work just fine.
Pasta Sauce Recipes to Try
Once you've gone through all the trouble to make homemade egg-free pasta, you need to make an equally wonderful sauce to show it off!
If you are in a hurry to get dinner on the table after a long day of posts making this Pasta Cheese Sauce for Mac and Cheese can be used here and call it a vegan alfredo and add some herbs to it, or if you are in a pinch make a quick oregano or kale pesto.
If you have a little more time make my Lentil Quinoa Vegan Bolognese Sauce or this tasty spaghetti marinara – they are awesome on homemade pasta too!
Handmade Vegan Pasta
Reprinted from The Homemade Vegan Pantry: The Art of Making Your Own Staples with permission. Probably the best place to learn how to make pasta is Italy. But if you want some homemade fettuccine tonight and aren't in Italy and don't have a pasta machine, here's the recipe for you. Start to finish, it's a 30-minute dish, including about 15 minutes of rest time.
- 2 cups semolina flour plus more for sprinkling
- 1 cup all-purpose flour
- 1 cup hot water , or as needed
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Put both flours in a food processor. Put the lid on the food processor, turn it on, and slowly pour the hot water through the spout. The mixture will first look like cornmeal, then form tiny little balls whirling around the work bowl and, finally, after a couple of minutes, form a big ball in the middle.
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Let it go for another 30 seconds to knead the dough, then turn it off. Remove the dough. It will be quite warm and pliable.
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Flatten it out into a 1⁄2 -inch-thick pancake, then cut it into quarters. Cover the dough with a dry towel and let it rest for 10 to 15 minutes.
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Sprinkle some semolina or all-purpose flour onto a clean, dry surface and put one of the four pieces of dough on it. Using a rolling pin, roll it out as thinly as you can (it will expand as it cooks).
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You can make it as thin as an envelope with a card in it, or as thick as 1⁄8 inch, which will create a chewy, rustic, country-style pasta.
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After you've rolled out all of the sheets, use a sharp knife or pizza cutter to cut them as desired, one sheet at a time.
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You can cut them into any width that will suit the sauce of the evening, whether spaghetti, fettuccine, pappardelle, or lasagna.
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Get that large pot of salted water boiling (about 8 cups), then cook the noodles for 2 to 3 minutes, until perfectly al dente.
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Serve with a sauce of your choice. To store the pasta, toss it with a little semolina or flour to prevent sticking, then wrap in plastic wrap or put in a covered container and refrigerate for 2 to 3 days.
WHOLE WHEAT PASTA Substitute 1 cup whole wheat bread flour (not whole wheat pastry flour) for the all-purpose flour.
Calories: 277 kcal Carbohydrates: 56 g Protein: 9 g Sodium: 3 mg Potassium: 126 mg Fiber: 2 g Calcium: 13 mg Iron: 3.4 mg
Let us know how it was!
Source: https://healthyslowcooking.com/15-minute-rustic-pasta-from-the-homemade-vegan-pantry/