It turns out that it’s no big deal to make homemade vegan pasta. No eggs? No problem. You can apparently even make pasta with just flour and water alone, but I fancied things up with a splash of olive oil to replace the richness of the eggs and a spoonful of turmeric for color.
I made these noodles to serve in my zippy noodle curry, but they would certainly stand up well to other sauces. They are a bit less sturdy than the egg noodles, so I would advise letting them dry out for a little while before you cook them so they don’t end up mushy. We draped towels over all the kitchen cabinets and hung noodles everywhere while I was cooking dinner, and that seemed like plenty of drying time.
You can vary this recipe, of course, to change the flavor or color of the pasta. I’m thinking of making pink pasta by adding some of my beet powder, and of course we love spinach pasta (you can blend the 2 c. spinach as I did in that recipe with your liquid ingredients, reducing the water in the recipe below by about 3 Tbsp.).Homemade Vegan Pasta: Mix 2 c. flour (Italian “00” is primo, but all-purpose will certainly do the trick) with 1 tsp. turmeric and 1/4 tsp. salt in a mixer/food processor/bowl, then add 1/2 c. water and 2 Tb. olive oil while stirring or mixing on low speed. The dough should come together in a ball; if it is too sticky or dry, add more flour or water one spoonful at a time. Turn out onto a cutting board and knead until smooth. Cover and let rest 15 minutes.
Cut dough into 4-6 pieces and flatten each into a rough rectangle. Set your pasta roller to the widest setting and roll the dough through, then fold in half or thirds and roll again to continue kneading the dough. Do this a few times, then stop folding and start thinning out the dough by running it through the machine on progressively thinner settings. When your pasta is suitably thin, repeat with remaining dough. Fold the dough several times and slice into noodles like in these photos. (If the pasta seems at all sticky, flour it lightly for this step.) Pull apart and hang your noodles to dry for a while on the back of a chair or a kitchen cabinet door. Cook in a boiling pot of salted water for a few minutes, tasting as you go (cooking time will depend on the thickness of your pasta).