Homemade VEGAN Pasta

Yeah, you heard me right, I’ve made pasta from scratch AND it’s 100% vegan. Don’t worry, it doesn’t have a load of crazy ingredients or take days to make, this recipe from a blog called Bigger Bolder Baking only uses 3 ingredients and takes about an hour to prepare overall.

I couldn’t believe you only needed water, oil, and plain flour to make pasta; I know alot of recipes use egg but obviously, as this is vegan we won't be using that, the dough came together very quickly, but it was VERY messy (which is great if you’re trying to get your kids into cooking/baking). It’s a simple enough recipe and paired with some vegan meatballs you’ve got yourself an incredible meat/dairy-free dinner! 


Ingredients 
Serves 2-3

170ml Water 
2 tbsp Olive Oil 
426g Plain Flour 


To start with, whisk the oil into the water and set it aside. 


Now, pour out your flour on a clean, flat surface. Pile it up into a small mound and make a well in the middle. 


Pour a small amount of the water and oil into the well of flour and gently lift some of the flour on top. Continue doing this with all the water and oil mix until you have a loose, scraggy dough (you can add more water if you want to but only do it about a tbsp at a time, I didn't need to use any more so just keep working with it). 


Once you have your scraggy dough, knead it for about 5 minutes until it changes to form a soft smooth dough.


When the dough forms a soft, smooth ball cover it with a tea towel/ foil and put it in the fridge for at least 30 mins but it can stay there a maximum of 18 hours, we’re doing this to let the dough rest and the gluten form before shaping the pasta. 


After the dough has rested cut it into 4 equal parts; when you aren’t using the spare parts cover them with a tea towel so they don’t dry out! 


Now for shaping, flour your work surface and rolling pin and using one dough ball at a time, roll the dough out as thin as you can make it (no more than half an inch) the dough is very tough and flexible so you will be able to roll it very very thin.  



Once you’ve rolled the dough out as thin as you can, start folding the dough over itself at least 3 times so you build up a good amount of layers, don’t press the layers together just fold the pastry over like a sheet. 


Start to carefully cut strips into the dough about 1/4 inch thick, dust some flour on top once you’ve finished and you’ll be able to gently peel away the individual pasta strands! Start again by rolling out your dough on the other 3 dough balls. 


I then arranged my pasta into small nests on a baking tray. If you aren’t planning to use them right away then leave them out overnight to dry or put them in a cupboard/fridge for 3 days at most, you can also prepare the pasta in batches and freeze it for up to 8 weeks! 


To cook the pasta simply boil a medium-sized pan of salted water and then pop 2-3 nests in (I guessed around 2 nests a person but you might want to do more), they’ll only need about 2 minutes to cook in the boiling water, the nests will sink to the bottom of the pan and once they float back up you’ll know its done! When the nests did float back up I just split them up with a fork to let each pasta strand cook properly for another 30 seconds. 


I’m well aware this dinner looks like the MOST BORING dinner ever without any sauce but I just wanted to try the pasta on its own and see what it looked like.


I was so happy with how this came out, the recipe did say it was straightforward, but sometimes you can’t always trust them! I think not only is this pasta delicious, but I also can’t believe it's vegan! I always assumed with pasta and pastries that I know you can obviously make then vegan, I wasn’t sure if they were actually any good without dairy but I was so wrong. 
Since trying out all these homemade ideas I've had a lot more understanding and respect for where my food comes from, seeing the process go from a bag of flour to pasta on my dinner plate is a really lovely experience, and I'm really proud to say I can make my own pasta (even if it isn’t perfect), I think if you have children or you’ve never really made your own food/ingredients before then definitely give this recipe a go, I feel like cooking is such a valuable life skill and not just knowing how to make a pasta dish but actually knowing how to make the pasta itself and having more of an understanding of what goes into your food is really important. This recipe doesn’t take very long and after you've done it once you can just knock up a batch of pasta any time you feel like it!! 

H x 

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