Vegan tagliatelle

Vegan tagliatelle

Total: 50 min. | Active: 20 min.
vegan, lactose-free
Nutritional value / people: 320 kcal
, Fat: 8 g
, Carbohydrate: 50 g
, Protein: 9 g

Homemade pasta tastes simply divine and is definitely worth the extra effort. Often, however, fresh pasta is made with eggs, but pasta dough can quite easily be made from flour, water, salt and olive oil. To obtain the yellow colour, simply add a little turmeric and, if you like the taste, some saffron. The pasta can be served with a sauce of your choice; my personal favourite is a tomato sauce made with fresh tomatoes, olive oil and herbs from the garden.


2 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

160 g light spelt flour
1 tsp salt
¼ tsp turmeric
70 ml water
1 tbsp olive oil
salted water, boiling
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How it's done

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Mix the flour, salt and turmeric in a bowl and create a hollow in the middle. Pour in the water and oil and knead to form a smooth, stretchy but not overly soft dough. Cover the dough and leave to rest at room temperature for approx. 30 mins.

Divide the dough into 4 batches and, using a pasta maker, roll out into thin strips. Halve the strips and shape into the pasta of your choice (e.g. tagliatelle). Cook the pasta in boiling water until it rises to the surface (this takes less time than dried pasta). Drain the pasta.


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