Vegan Pasta Dough
This dough is a great substitute for traditional Italian pasta dough and works beautifully for vegan filled pastas. Let your hands be your guide — add a little extra water or flour as needed to get the right texture. The dough will firm up as it rests, so don’t worry if it feels soft at first. Just be sure to flour it well when rolling it out for best results!
Vegan Pasta Dough
Ingredients
- 2 c (8oz or 227g) Better Batter Gluten Free Flour, plus extra if needed
- 1 Tbsp(1/2 fl oz or 15ml) Olive Oil
- 1 tsp (5g) salt
- About 1- 1/2 c (8-12fl oz or 236 – 354ml) hot water — note you can use hot aquafaba instead to boost the protein and increase the binding power!
- yellow food coloring (if you wish, to mimic egg yolk)
Instructions
Mix the flour and salt into your mixing bowl.
Add the water/aquafaba and oil (and optional food color) to the flour/salt mixture and knead until smooth – this should take about 2 minutes on high speed of your stand mixer or about 12 minutes by hand. If the dough seems too dry add a little more water (don’t add too much, because you want the dough to be firm but not sticky). If the dough seems too wet, add a little more flour. The dough should resemble playdough or modeling clay.
Shaping. Roll, cut, fill and shape as desired. Let shaped dough rest for at least 1 hour before you cook it.
This recipe was originally tested and adapted from a recipe published by Naomi Poe in March 2018. Original photo of food by Jennifer Bigler.
