Egg-Free Tagliatelle

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

Ingredients

• 200 g of durum wheat flour or all-purpose flour
• about 100 ml of 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 of the amount and then little by little until you obtain a homogeneous and smooth dough.
3. Knead vigorously for about 10 minutes, until a compact ball is formed.
4. Wrap the dough in cling film and let it rest for about 30 minutes.
5. After resting, roll out the dough with a rolling pin or pasta machine, trying to get a thin sheet.
6. Once you have obtained 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.
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.

Curiosity

Egg-free tagliatelle is a variant of traditional egg pasta and lends itself well to simple sauces and condiments such as fresh tomato and basil, or to more elaborate condiments like mushrooms and spices. They are very popular 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 and enhance their flavor.