Vegan pasta dough

I wrote the other day about a pasta class I was teaching where I found out three of my students were vegan. The pasta recipe I typically teach contains eggs, so I needed to create a new recipe asap.

Enter this vegan pasta dough. It may not be the last vegan dough I experiment with, but I’m pretty happy with the results. It isn’t going to have the exact same ‘toothsome’ feel, but when you can’t eat eggs this is a really good knock off. It does come together quite quickly and rolls quite nicely in the pasta machine – bonus!

There are a couple of key notes that I listed below the recipe, which include don’t over cook the pasta. Honestly, fresh pasta floats in less than a minute and this one is done even quicker. Take it out of the water between 10-30 seconds for a good al dente feel.

If you try this, let me know how it worked out for you and be sure to tag @happyeatshealthy on IG or FB!
Happy eating,
~Monique
~

1/2 cup all purpose flour
1/2 cup semolina flour
1/4 tsp pink salt
1/4 tsp garlic powder
2 tsp olive oil
~1/2 cup water (blend with a couple handfuls of parsley, spinach or other green for a green colored pasta like in my photos.)

In a bowl, whisk together all the dry ingredients. Stir in the olive oil and water to create a dough ball, adding a drizzle or two of additional water if needed to get it to all come together.

Remove dough from the bowl and knead until soft and smooth on a floured surface if the dough is slightly sticky. This doesn’t take as long to knead as an egg pasta.

Wrap in plastic wrap and set in the refrigerator for 20 minutes to rest. Remove from fridge and roll out as you would any dough on the pasta machine for fettuccine or ravioli’s.

Bring a large pot of water to boil, lighten season with a spoon of salt (remember, this pasta already has salt in it), toss in pasta until it floats- less than 1 minute.

NOTES:

This is a softer dough so be careful not to overcook. Take it out sooner than you would an egg-based pasta to avoid getting gummy.
Letting the dough rest in the refrigerator helps to give the pasta just a little more structure.
It’s important to add salt to this dough as it needs it for flavor. The garlic powder adds a hint and is quite delicious.