Egg and dairy-free wholegrain pasta

Egg and dairy-free wholegrain pasta


13 people made this

About this recipe: The soy flour in this recipe helps to make a tender pasta without eggs or milk. A great vegan recipe.

Gurtess Smyrnakins

Serves: 4 

  • 125g (4 oz) soy flour
  • 125g (4 oz) wholemeal flour
  • 50g (2 oz) spelt flour
  • 3/4 teaspoon salt
  • 100ml (4 fl oz) water, or as needed

Prep:30min  ›  Cook:5min  ›  Ready in:35min 

  1. In a medium bowl, stir together the soy flour, wholemeal flour, spelt flour and salt. Add water, and mix by hand or in a stand mixer with the dough hook attachment. Use more water as needed to form a stiff but pliable dough. Mix or knead by hand for about 10 minutes. Cover, and let the dough rest for 30 minutes, or if you do not have a pasta machine, rest for at least an hour.
  2. Divide dough into four pieces for easier rolling. Run dough through a pasta machine if you have one, or use a rolling pin to roll out very thin, but not transparent on a floured surface.
  3. If you are making pasta without a machine, allow the pasta sheet to dry for a few minutes. Dust with flour, and roll into a loose tube. Slice the tube into .5cm slices for linguine, or to desired size.
  4. To cook: Bring a large pot of lightly salted water to a boil. Add pasta, and cook until al dente, 1 to 5 minutes depending on thickness. Cooked pasta will float to the top of the water.

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