Fresh Vegan Pasta (with Aquafaba)

Fresh vegan pasta. Zero egg, full flavour.

I love pasta. So much. When I stopped eating animal products I still wanted to find a way to make delicious fresh pasta and today I want to share it with you. After all, you may or may not be struggling to find dried pasta in the supermarket right now. There is no egg here, but the pasta is full of flavour. I use kala namak or black salt for a slight egg taste and aquafaba (or chickpea water!) as our egg replacer.

It sounds strange if you haven’t tried it, but unsalted chickpea water can whip up meringues, be used in cakes and many recipes that call for eggs. With everyone buying canned goods, now is as good a time as ever to experiment with it!

I hope you this recipe is useful, and brings some normality to your day. Thinking of you all and hoping you and your loved ones stay safe and well.

Fresh Vegan Pasta (with Aquafaba)

Yield: Approx 4

Author: Gemma Tomlinson

Prep time: 55 MCook time: 1 MTotal time: 56 M

A great way to make fresh vegan pasta at home using aquafaba!

Ingredients:

Dry ingredients

2 cups 00 flour (or plain flour as an alternative)
pinch of ground turmeric
1 tbsp nutritional yeast
1 tsp kala namak (black salt)
pinch of ground black pepper

Wet ingredients

1/2 cup aquafaba (the liquid from a can of chickpeas)
1 tbsp olive oil

Instructions:

How to cook Fresh Vegan Pasta (with Aquafaba)

Mix the dry ingredients together until combined.
Create a well in the middle of the dry ingredients and add in your liquid components.
Mix well to form a shaggy loose dough. This will look very dry, but don't worry.
Turn it out onto a work surface and knead for five minutes. The dry, shaggy dough will eventually become smooth, hydrated and well combined.
Cover in a bowl or wrap in a damp towel and leave for 20 minutes.
The dough should be soft and well hydrated. Knead for a further minute or two and place it back into the bowl to rest, covered for 30 minutes.
Portion the dough into 4 segments to make it easier to work with.
Use a pasta machine or roll and cut by hand to your desired shape, adding flour where necessary to prevent sticking.
Cook in well salted, boiling water for 50-60 seconds, it doesn't need long!
Serve and enjoy.

Notes:

Ideally your chickpea water should be unsalted, but don't worry if not. If you make chickpeas from dried you can still use the liquid but may need to reduce in a pan until it reaches the consistency of raw egg whites.

You can find kala namak in specialty stores, health food stores and online - it has an eggy taste!