Egg-Free Tagliatelle

Egg-free tagliatelle are an excellent alternative for those following a vegan diet or for those with allergies. Here’s how to prepare them.

Ingredients

• 200 g durum wheat flour or 00 flour
• about 100 ml water
• a pinch of salt

Preparation

1. In a large bowl, pour the flour and add the pinch of salt.
2. Gradually add the water, starting with about half the amount and then adding little by little until you obtain a homogeneous and smooth dough.
3. Knead vigorously for about 10 minutes, until a compact ball forms.
4. Wrap the dough in plastic wrap and let it rest for about 30 minutes.
5. After resting, roll out the dough with a rolling pin or a pasta machine, trying to obtain a thin sheet.
6. Once you have obtained the sheet of the desired thickness, cut it into wide strips to make the tagliatelle.
7. Flour the tagliatelle well and let them dry for a few minutes before cooking them.
8. Cook the tagliatelle in plenty of boiling salted water for about 2-3 minutes or until they float to the surface.
9. Drain the tagliatelle and season them to your liking.

Trivia

Egg-free tagliatelle are a variant of traditional egg pasta, and pair well with simple sauces and seasonings like fresh tomato and basil, or more elaborate seasonings like mushrooms and spices. They are very common in vegan cuisine and are a good base for experiments with different flours and additional ingredients, such as aromatic herbs or vegetable powders to color them and enrich their flavor.