Vegan Whole Wheat Noodles and stir Fry Veggies From Scratch
Although not traditional, this fresh homemade noodle recipe is easy, delicious, and infinitely customizable. It was forged through many trials and errors, but with each attempt, it gets a little better. Give it a try, you won’t regret it! This Vegan Pasta dough lasts about a week in the fridge, and is freezer-friendly for future meals. Today I am sharing a basic plain pasta dough, a whole wheat option, and a spinach option. From-scratch pasta doesn’t have to be difficult, and comes together very quickly. The foundation of my vegan pasta recipe is flour, salt, and water, no eggs. I don’t use semolina flour for these, but you can for a more traditional “pasta” feel. These noodles can be hand-cut, or made in a pasta machine. I have done both.
Tools you may need:
Ingredients
Plain Pasta
1 cup of all-purpose flour
1/2 tsp salt
1/4 cup water
extra flour for dusting
Some variations to try: add some crushed rosemary leaves, Basil, or 1 tsp tomato paste to your dough before mixing.
Whole Wheat Flour
1 cup of whole wheat flour
1/3 cup water
1 tbsp olive oil
1/2 tsp salt
Mix ingredients and let rest 10 minutes.
Spinach Pasta
1 cup all-purpose flour
1/4 cup of blended blanched spinach
1/2 tsp salt
1/2 tbsp Olive Oil
Mix ingredients and let rest 10 minutes.
Instructions
Mix ingredients and let rest 10 minutes.
Flour your rolling surface, whether it’s a clean counter or a cutting board.
Note: If your dough starts getting sticky as you are rolling it, sprinkle with flour as you go.
If you have a pasta machine like me, you can just roll it until about a 1/2 inch thick and use the machine to gradually thin it. I usually start at 0, and end at setting 4 or 5.
After sufficiently thin, cut using the fettuccine attachment.
For pasta by hand: Roll out your dough until it is thin, dusting with flour as you go, until about 1/8 of an inch thick.
Flour thoroughly and fold pasta dough, then use a sharp knife to slice as thin or thick as you choose.