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
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.
Knead: Work into a firm dough. Knead for 10 minutes until smooth and elastic.
Rest: Cover and let rest at room temperature for 20-30 minutes.
Roll: Roll out thinly and cut into desired shape - spaghetti, fettuccine, farfalle, or fill for ravioli.
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