Here we go with another Vegan MoFo post. My theme for the month is ‘Places I’ve Been’ — throughout the month I’ll be eating or re-creating dishes I tried (or wanted to try) in the countries I’ve been to (23 so far).
The country for today is one of my favourite in the world, Italy! Part of my family is Italian, so I am perhaps a bit biased. I spent three weeks in Italy a few years ago, and visited Rome, Florence, Venice and Milan. I loved it and hope I can go back sometime soon, as I’d love to explore Tuscany further and also to go to Cinque Terre. One of the most beautiful places I visited was a small island outside Venice:
A few weeks ago, I spent a few days in bed with a cold and ended up watching a cooking show called Simply Italian. The host, Michela Chiappa, kept saying how easy it is to make your own pasta dough. I’ve made pasta dough before for homemade ravioli (with semolina flour), but I’d never made any other pasta from scratch. Her recipe for egg pasta dough sounded easy enough, so I decided to give it a try with the Vegg vegan egg, which I reviewed previously and found worked fairly well in Spanish tortilla. The resulting dough was actually surprisingly easy to make, very rich (much richer than a semolina-based dough) and I really enjoyed it. Sure, it’s not as easy to make as dried pasta and I wouldn’t recommend doing it every night, but it’s worth it if you want something a little more exciting than your standard pasta. I served it with a simple mix of shredded asparagus, tomatoes, basil, lemon zest and homemade vegan parmesan (a mix of salt, ground almonds and nutritional yeast).
Homemade Vegan ‘Egg’ Pasta (made with the Vegg)
Makes 2 servings
Ingredients
- 1 tsp Vegg powder, blended with 1/4 cup water
- 200 grams or 2 cups of pasta flour (Italian ‘tipo 00’ flour) or white flour
- More water if needed
Instructions
- Form a well in the flour and pour in the blended Vegg yolk.
- Mix the flour and Vegg together with a fork, adding more water if needed, and knead until the dough is thick and slightly stretchy.
- Roll out the dough as thin as desired, and cut into the desired shape (very thin strips for linguine, wider strips for pappardelle, etc.)
Tip: Fresh pasta cooks faster than dried pasta, so it will only need 3 or 4 minutes in boiling water. To cook, boil a pot of water. Once the water is boiling, add the fresh pasta strips and cook until the rise to the top and float (should take a few minutes). Once they have risen to the top of the water, they are done!
Looking for more eggy recipes made vegan? Check out my vegan silken tofu scramble.
25 thoughts on “Vegan MoFo 2: Italy / Homemade ‘Egg’ Pasta with the Vegg”
Colour me impressed! How long did it take you to make the dough? It looks phenomenal! Reckon the same dough would work for stuffed pasta? Am tempted to give it a go…
It didn’t take too long, maybe 10 minutes to make the dough and another 10 to roll and cut it! Fresh pasta cooks faster (I forgot to say that, I will amend the post!) so it only takes a few minutes it boiling water to cook it.
Do you have to knead the dough? I’ve never made pasta without kneading it before rolling it out. This looks delicious!
Good point…I forgot to say to knead the dough! Oops! I’ve amended that in the instructions, thanks for pointing it out! :)
I just acquired my first packet of Vegg and have been wondering what to do with it. I think I have my answer now!
Good luck, hope it turns out well! :)
Amazing. Yet another reason for me to buy The Vegg asap!
Definitely recommend trying it! I’ve heard good things about it on French toast, although I haven’t yet had a chance to sample it that way. :)
I’ve used it for french toast–it tastes very egg-y and authentic. My carnivore sister liked it and said if she hadn’t watched me make it she wouldn’t have known it wasn’t made with real eggs. So take that as an endorsement or a warning, depending on how you feel about eggs. It was my first experiment with the Vegg, and I thought it was very good, but kind of disturbingly realistic, as I haven’t had anything resembling eggs for a long time. If you miss the taste of eggs, this is definitely worth a try.
The Vegg freaks me out a bit, but I could totally see myself following your lead and using it in fresh pasta. Thanks for the inspiration!
You’re welcome and thanks for the nice comment :) Strangely, there are a lot of foods I never liked prior to being vegan whose vegan versions I like, including cheesecake and egg! I always hated eggs prior to being vegan but this was really nice!
This looks delish…I’ll definitely try this recipe…thanks for sharing!
You’re welcome, hope it goes well for you!
Your pasta looks amazing! Thanks so much for sharing your recipe! I have yet to use Vegg, but may have to try it now!
Thanks! Good luck if you do use it! :)
Brava!!! Questa pasta e bella! :-)
Gotta love MoFo! So glad to find you. I’ll try this recipe this winter!
XO
Dawn
Vegan Fazool Blog
MoFo Theme: Homesteading it in October
Grazie! MoFo is awesome!! :)
This looks delicious! Your pasta looks perfect. I am very intrigued by the v’egg.
Thanks so much for the nice comment! :) I recommend getting the Vegg if you have a supplier near you, it’s a really interesting product to experiment with!
I was never a fan of egg but that pasta looks so creamy and yum!
By the way, Randomofo brought me to your blog. :)
As someone who lives to travel (at this very moment I’m pining for Europe) I just love your theme. And I’ve never had fresh pasta, vegan or otherwise, so I’ll have to try this sometime. Beautiful presentation, too.
Beautiful job on the pasta and very nice photography as well!
What a great idea. I would never of thought of using vegg for pasta. Glad you shared it with mofo!
Thanks Sandra! Glad you liked it! :)
Hi
Just wondering.. do you think this would work if you added the powder to the Flour first, incorporate it in dry and then add the water? Thinking that the blending will be more intimate. Obviously no need to since you have proved that it works really well without doing that but am just curious