Homemade Vegan Tagliatelle

This homemade vegan tagliatelle is simple to make and comes out soft, silky and fresh. It only needs a few ingredients and a short rest before rolling. It cooks in just a couple of minutes and works well with anything, creamy sauces, tomato-based dishes or just olive oil and garlic.

Ingredients:

200g 00 flour

100g semolina flour

1/2 teaspoon salt

150ml cold water

1 tablespoon olive oil

A small pinch of turmeric for colour (optional)

Instructions:

1. Make the dough

Mix the 00 flour, semolina flour, and salt in a bowl. Add the cold water and olive oil. Stir with a fork until it starts to come together, then knead on a clean surface for 8 to 10 minutes until the dough is smooth and elastic.If the dough feels dry, add a teaspoon of water.If it feels sticky, dust it lightly with semolina.Wrap the dough and let it rest for 30 minutes.

2. Roll the dough

If you are using a pasta machine, cut the dough into 2 or 3 pieces. Flatten each piece and run it through the widest setting. Fold it in half and repeat a few times. Continue rolling it through thinner settings until the dough is about 1 to 2 mm thick. Dust lightly with semolina as needed.If you are rolling by hand, use a rolling pin to roll the dough into a thin sheet (1 to 2 mm). Dust lightly with semolina.

3. Cut the tagliatelle

You can cut the pasta in two ways. Either fold the pasta sheet loosely and slice it into 1 cm wide strips, then gently unfold and separate them. Or keep the sheet flat and use a pizza cutter or pasta wheel to cut long, even strips. Dust the cut pasta with a little semolina to stop it sticking.

4. Dry or cook the pasta

For fresh pasta: Bring a pot of salted water to a boil. Add the tagliatelle and cook for 2 to 3 minutes, until just tender. Drain and mix with your sauce straight away.

For dried pasta: Spread the tagliatelle out on a clean surface or drying rack. Leave it to dry for 24 to 48 hours, or until it feels completely hard and crisp. Once fully dried, pack it or cook it in salted boiling water for about 6 to 8 minutes, depending on the thickness.

Tips:

Let the cut pasta rest for 20 to 30 minutes before cooking if you want a slightly firmer bite.

A splash of pasta water can help with making the sauce thicker.

Use semolina on the counter while shaping and cutting to prevent the pasta from sticking.

Storage:

Once completely dry, transfer the tagliatelle to an airtight container or jar. Store it in a cool, dry place for up to 1 to 2 months.

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