⚠️ Untested Recipe: This recipe hasn’t been tested yet. Measurements and instructions may need adjustment.

Homemade vegan pasta using aquafaba instead of eggs. After testing many variations, aquafaba gave the best texture and flavor - springy and delicious.

Ingredients

  • 300 g wheat flour (5 dl vetemjöl special)
  • 1 tsp salt
  • 1 tbsp oil
  • 1.5 dl aquafaba

Instructions

  1. Mix: Combine flour and salt in a mound on a work surface (or in a bowl). Whisk aquafaba and oil together. Make a well in the flour and pour in the aquafaba mixture.

  2. Knead: Work into a firm dough. Knead for 10 minutes until smooth and elastic.

  3. Rest: Cover and let rest at room temperature for 20-30 minutes.

  4. Roll: Roll out thinly and cut into desired shape - spaghetti, fettuccine, farfalle, or fill for ravioli.

  5. Cook: Boil in well-salted water for 1-3 minutes.

Notes

Flour options: Vetemjöl special works best, but regular wheat flour or half durum wheat flour also works.

Water substitute: You can use 1.5 dl water instead of aquafaba, though aquafaba gives better texture.

Color Variations

Blue pasta: Blend 1.5 dl aquafaba with 70 g red cabbage and 1 krm baking soda. Strain and press out juice, use as the liquid.

Purple pasta: Same as blue, but without the baking soda.

Green pasta: Blend 70 g spinach into the aquafaba.

Source: Kakboken