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Eggless pasta anyone?
lasberry Posted at 2007/11/17 8:16am reply to

lasberry
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Hola amigos,

Does anybody have experience on where to get, or how to make eggless pasta? So far I was successful making gnocchi that traditionally are made w/potato, flour, oil, and eggs. I took out the eggs and came out perfect. However, I would like to have some spaghetti, fettucinni,and all the other kinds!

Gracias
Laura
peter Posted at 2007/11/17 3:58pm reply to

peter
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Most commercial pastas are already made egg-free. I've heard good things about Whole Foods' generic brand. They also sell frozen vegan ravioli, too. You may find some other pastas in bulk somewhere as well.

I'm totally clueless when it comes to fresh or home-made kinds, though.
Ripe Tomato Posted at 2007/11/17 5:53pm reply to

Ripe Tomato
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I'm guessing you're taking about egg-free fresh pasta, since as Peter said, most dried pasta is egg free.  I haven't seen it any, although Banyan is a commercially produced brand of egg roll and wanton wrappers that are egg free, and can be used to make giant ravioli

A simple pasta is generally about 1 cup of water to 2 cups of flour.  This ratio is just a guideline as it depends on the flour you're using.  Flours that contain high levels of gluten are much easier to work with, especially when you're new to homemade pasta, because the gluten keeps the pasta together during cooking and enables you to roll thinner noodles. The easiest flours to work with are wheat and spelt.  You can also do a mix like 1 3/4 cups white unbleached wheat flour and 1/4 cup buckwheat flour.

Basically, you just knead and knead and knead, then let it rest.  Then knead and knead and roll it out, then cut it.  You can do it all by hand or use a pasta machine for the rolling and cutting process and to aid with the rolling a bit.

I can help you better if I know how you plan to make it.  Do you plan to roll it out by hand, or do you have access to a pasta maker?
lasberry Posted at 2007/11/18 8:14am reply to

lasberry
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Dear Peter and Ripe Tomato,
Guys, I didn't know a bunch of the things you are telling me: that most commercial pasta does not have eggs, that there is frozen vegan ravioli, and a simple formula to make pasta homemade. I love pasta, so this is really good info for my family and myself.
Thanks a lot!!!
Laura
peter Posted at 2007/11/18 9:59am reply to

peter
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Yeah, that frozen ravioli is really good, imo, although I have pretty simple tastes. They use tofu ricotta. Good stuff.
Ripe Tomato Posted at 2007/11/21 2:50pm reply to

Ripe Tomato
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Just found a great post about homemade pasta.  http://www.vegsource.com/mcdrecipes/messages/14031.html (I personally add a little bit of sea salt, but add most of the salt to the cooking water.  Salt prohibits gluten production, so you have to knead longer.)
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