Vegan Homemade Egg Pasta
Discover the magic of making pasta from scratch with this Vegan Homemade Egg Pasta recipe—an innovative twist on traditional egg-based pasta that’s entirely plant-based! Crafted with a blend of all-purpose, semolina, and chickpea flours, and enriched with creamy silken tofu, this dough captures the perfect balance of texture and flavor. Turmeric adds a delicate golden hue, mimicking the look of classic egg pasta while delivering subtle earthiness. This easy-to-follow recipe guides you through kneading, rolling, and shaping the pasta into fresh ribbons ready to cook to perfection in just minutes. Whether paired with a rich marinara, a vibrant pesto, or a simple olive oil drizzle, this vegan pasta elevates your meal with its wholesome ingredients and home-cooked charm. Perfect for pasta enthusiasts and plant-based eaters alike, this recipe is your gateway to mastering the art of vegan pasta-making.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.5 cup Semolina flour
- 0.5 cup Chickpea flour
- 200 grams Silken tofu
- 2 tablespoons Olive oil
- 0.5 teaspoon Turmeric
- 0.5 teaspoon Salt
- 2 tablespoons Water
Instructions
In a large mixing bowl, combine the all-purpose flour, semolina flour, chickpea flour, turmeric, and salt. Mix well to combine the dry ingredients evenly.
In a blender or food processor, blend the silken tofu until smooth. Add the olive oil and water to the tofu and continue blending until fully incorporated.
Create a well in the center of the dry ingredients. Pour the tofu mixture into the well gradually, stirring with a fork to form a rough dough.
Once the mixture begins to come together, transfer it onto a clean, lightly floured surface. Knead the dough for about 8-10 minutes until it becomes smooth and elastic.
Wrap the dough in plastic wrap and let it rest at room temperature for 20 minutes. This helps relax the gluten, making it easier to roll out.
After resting, divide the dough into four equal parts. Taking one portion at a time, keep the rest covered to prevent them from drying out.
Using a pasta machine or rolling pin, roll out the dough portion as thinly as possible, dusting with flour as needed to prevent sticking.
Cut the rolled dough into your desired pasta shape (like fettuccine or tagliatelle) using a pasta cutter or a sharp knife.
Bring a large pot of salted water to a boil. Add the freshly cut pasta and cook for 2-3 minutes until al dente. Fresh pasta cooks quite quickly, so keep an eye on it.
Drain the pasta, reserving a cup of the pasta water. Serve immediately with your choice of sauce or seasoning, using the reserved water to adjust the sauce consistency if needed.
Nutrition Facts
Calories |
1770 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.8 g | 52% | |
| Saturated Fat | 6.3 g | 32% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1241 mg | 54% | |
| Total Carbohydrate | 283.2 g | 103% | |
| Dietary Fiber | 16.9 g | 60% | |
| Total Sugars | 8.6 g | ||
| Protein | 60.1 g | 120% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 779 mg | 60% | |
| Iron | 18.1 mg | 101% | |
| Potassium | 1215 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
