Veggie Flavored Pasta - No Egg (#2404)

Pastas Vegan Vegetarian
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Basic Ingredients

  • 1 cup All-Purpose Flour , preferably durum semolina
  • 1/3 cup Water
  • 1 Tbsp Olive Oil optional

Use One Of Following Only (Optional)

  • 1/4 cup Tomato Juice for red
  • 1/3 cup Carrots pureed, for orange
  • 1/3 cup Beets pureed, for red
  • 1 cup Spinach pureed, for green


  1. To make by hand, use a floured pastry cloth, put dry ingredients on cloth, and make a well in the center of flour mixture.
  2. Add liquid ingredients in the well, and knead the dough, working the flour to the center as you knead.
  3. After it forms a ball, knead by hand for several minutes.
  4. To make with a food processor, put all ingredients in the bowl.
  5. Process for 1 minute until dough begins to form.
  6. Adjust liquid or flour if necessary, continue to knead in the machine for 1 1/2 to 2 1/2 minutes.
  7. To make with bread machine, place ingredients into baking pan.
  8. Use the dough cycle, knead for 1/2 min.
  9. Adjust flour and liquid to form a round ball of dough.
  10. Knead for another 5 minutes, then press stop button.
  11. If you have a pasta machine, continue according to instructions.
  12. To complete the pasta by hand, roll the dough into sheets, as thin as it is possible to roll it on a floured pastry cloth with a rolling pin.
  13. Then shape into long thin spaghetti like strips, or wider for noodles.
  14. Cut with a pie crimper for a fancy edge and twist into bowknots.
  15. Use your imagination.
  16. Allow to dry a minimum of 10 to 20 minutes, or longer, if necessary.
  17. It may be dried for several hours, put into a ziploc bag and refrigerated or frozen.
  18. To cook, drop into boiling water (with a little salt, optional), and cook just until al dente.
  19. Do not overcook. Serve with your favorite sauce.
  20. You can make a white pasta, leaving out the vegetables, or you can use your imagination, be creative, and use any number of other veggies.
  21. Try green, yellow, red, purple, orange pepper puree; yellow summer squash or zucchini; winter squash, pumpkin or sweet potato; broccoli, green beans, vegetarian refried beans.
  22. The list is endless. Just use approximately one-third cup of the one you choose.
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