Whole Wheat Eggless Pasta (Vegan)

Name: Whole Wheat Eggless Pasta (Vegan)
Ingredients: 300 g Whole wheat flour; 150–180 ml Water (room temperature); 1 tbsp Olive oil; ½ tsp Salt

A recipe from the Bmarchai Recipes collection.

Bmarchai RecipesWholeWheatPastaVeganEgglessFromScratchSimpleHomemade

Nutrition (per serving)

260Calories

10 gProtein

52 gCarbs

2 gFat

1 gSugar

200 mgSalt

Ingredients

300 g Whole wheat flour
150–180 ml Water (room temperature)
1 tbsp Olive oil
½ tsp Salt

Method

Mound flour + salt on surface → make well → add olive oil + water gradually.
Mix with fork until shaggy dough forms → knead by hand 10–12 minutes until very smooth and slightly elastic (dough should be firm but pliable).
Wrap in plastic → rest 30–60 minutes at room temp.
Divide into 4 pieces → roll each thin (1.5–2 mm) with pin or pasta machine (whole wheat is denser — roll slowly).
Cut into shapes: spaghetti, fettuccine, pappardelle, or small squares.
Dry slightly 20–30 min → cook in salted boiling water 4–6 minutes until al dente.
Drain → toss with sauce immediately.
Store fresh refrigerated 2–3 days or freeze — simple, sturdy vegan whole wheat pasta.