Vegan tagliatelle

Name: Vegan tagliatelle
Prep time: 20 min
Total time: 50 min
Yield: 2
Ingredients: 160 g light spelt flour; 1 tbsp olive oil; ¼ tsp turmeric; 1 tsp salt

Total: 50 min. | Active: 20 min.

vegan, lactose-free

465 Likes

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.

Fanny Frey - fannythefoodie

Ingredients

for 2 person

160 g	light spelt flour
1 tsp	salt
¼ tsp	turmeric
70 ml	water
1 tbsp	olive oil
	salted water, boiling

How it's done

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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