Most people think the idea of an eggless fresh pasta is strange, but it’s not that odd. There are regions of Italy that don’t have many chickens (or at all) so this is how they make their pasta. It comes out to be just as light and beautiful as ever!
As you can see, I made this pasta green, mainly because it’s easier to photograph, but it’s also delicious. You can make this pasta whatever color you like
Homemade Vegan Pasta Dough
3 cups all purpose flour
1 cup warm water
2 tbsp. olive oil
1 1/2 cup fresh spinach (optional)
If you are going to use the spinach, place it and the cup of very warm water into a blender and blend until there are no bits of spinach left.
In a large bowl, place the flour and make a well in the center. Pour the warm water in the center along with the olive oil. Using a fork, begin to stir the liquid, slowly incorporating the flour around it. Take your time with this process. It will make the pasta more tender, I promise.
When it’s too hard to go on with the fork, use your hands to finish incorporating and kneed for 10 minutes. Yes, 10, not 5.
Wrap the dough in plastic wrap and let sit for 30 minutes.
Cut off a piece of the dough to work with. On a floured surface, using a rolling pin, roll out the dough. I used a chitarra I got in Italy (here’s a similar one from sur la tablé) to make the shape of my pasta, but you can use a pasta machine, or hand cut strips.
Cooking homemade pasta is a snap! Drop it into a pot of boiling water. When it rises to the top, about 10 seconds, it’s done! Strain and serve.
I hope you take the time to give homemade pasta a try!