Vegan MoFo 2: Italy / Homemade ‘Egg’ Pasta with the Vegg

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

  1. Form a well in the flour and pour in the blended Vegg yolk.
  2. Mix the flour and Vegg together with a fork, adding more water if needed, and knead until the dough is thick and slightly stretchy.
  3. 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!

32 thoughts on “Vegan MoFo 2: Italy / Homemade ‘Egg’ Pasta with the Vegg

  1. Joey

    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…

    Reply
    1. Caitlin Post author

      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.

      Reply
  2. Ann

    Do you have to knead the dough? I’ve never made pasta without kneading it before rolling it out. This looks delicious!

    Reply
    1. Caitlin Post author

      Good point…I forgot to say to knead the dough! Oops! I’ve amended that in the instructions, thanks for pointing it out! :)

      Reply
    1. Caitlin Post author

      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. :)

      Reply
      1. Ann

        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.

        Reply
    1. Caitlin Post author

      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!

      Reply
    1. Caitlin Post author

      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!

      Reply
  3. Emily

    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.

    Reply
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  7. SEO

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    Reply
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  10. HarryPasta

    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

    Reply

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