3 Ingredient Homemade Vegan Pasta Recipe - Bigger Bolder Baking (2024)

FAQs

How many eggs for 1 cup of flour for pasta? ›

I usually figure one egg per person to determine how much to make. Example: Two eggs and one cup of flour would make enough pasta dough for a dinner for two.

Making fresh vegan pasta

Mix 3 cups of flour (or semolina) with about 1 cup of water, a pinch of salt, and 1 Tbsp. extra-virgin olive oil. If you want to give your pasta a nice warm color as if it contained eggs, you can add a pinch of turmeric or saffron to the flour.

If you're used to the 10-minute (or longer) cook time required for most dried pastas, fresh pasta will likely be a shock for you. Depending on the shape, size, and whether or not it's stuffed, fresh pasta takes between two and five minutes to cook. Dried pasta is hard and has nearly all its water evaporated out.

The more egg white, the more pliable the dough; the more yolk, the richer the pasta will be. There are endless variations, but for a dough that works every time use: 1 whole egg plus 2 yolks for every 150g of flour.

Vegans can eat whole grain pasta as long as it does not include egg or other non-vegan ingredients. Whole grain pasta is also plant-based in most cases, but be sure to read the ingredients before purchasing. Whole-grain pasta has the added benefit of extra fiber and is a good addition to any vegan diet.

Egg noodles are generally richer, denser, and more pliable than their water-based siblings, with a subtle but distinct savoriness that helps them stand out in heavier sauces. If you want proof, you only need two eggs to make Simeon's recipe, which is 2,046 less than you need to film a TikTok.

Semolina flour is good for pasta because it's a hard variety of wheat and has a high protein content. Both of these properties give more structure to pasta which provides that elusive 'al dente' quality to fresh pastas.

Drying your fresh pasta ensures that it keeps its shape. You might be a deft hand with a ravioli cutter, but if you don't dry your fresh pasta properly, your filling may end up at the bottom of the saucepan. Even worse, you might end up with an unpleasant clump of pasta.

Can you overcook homemade pasta? ›

Pasta can be overcooked if it's left in the water for too long. Cooking pasta for an extended period can lead to a decline in its taste and texture. This can also result in the loss of starch and nutrients. To preserve the desired texture, do not exceed the recommended cooking time.

You can use plain flour to make the pasta, but 00 flour gives it a little more bite. This pasta is called pappardelle, the thick, silky ribbons pair really well with everything - from hearty sauces to a simple pesto.

Dried pasta is made with a different kind of dough and without eggs, which, along with flour, are the primary ingredients in fresh pasta. The two separate preparations produce disparate textures, tastes, colors.

Chef's tip: When you make fresh pasta, the ratio is always 1 egg and 100 grams of flour per person – so it's easy to scale this recipe up or down.

Ratio: Fresh pasta dough is always made with 3 parts flour and 2 parts egg, the ratio is 3 : 2. One large-size egg weighs about 2 ounces; one cup of flour weighs about 5 ounces. Use one large-size egg for each full serving you want to make, to that add 1 ½ the egg's weight in flour.

For most pasta shapes, I like to use a combination of whole eggs and egg yolks, usually around 2 whole eggs and 3 egg yolks for every 400 grams of flour.

The best flour to use is durum wheat flour, but plain (all-purpose flour) works fine too. 1 egg per 100 g of flour. i.e. for 4 people, use 400 g (3 cups) of flour and 4 eggs.