Fresh pasta in Emilia Romagna (Italy) is traditionally made with flour and eggs, but since I am using aquafaba (the brine from a can of chickpeas) a lot these days, and it works very well as an egg replacement for many recipes, I thought that it could work for fresh pasta too!
And yes it works! The chickpea brine gives protein to the mixture and elasticity to the dough which is easy to roll exactly like an egg dough. Only the colour is lighter (not so yellow) but I don't see this as an issue, and you can always add a pinch of saffron to the aquafaba if you like your pasta more yellow. The taste is perfect and the pasta dries very well, and cooks well too. Plus the taste is great!
And if you are not a Vegan but would like to be more 'in touch with the seasons' you can use this recipe in winter when chickens don't lay eggs.
Alessandra's Vegan Homemade Fresh Pasta
200 g high grade flour (plus more for dusting)
150 ml aquafaba
Mix the ingredient until you have a smooth and elastic dough. Divide the dough into small pieces (about 6-8) and pass through the rollers of a pasta machine, starting from the larger setting down to the thinner setting. Don't skip settings, every piece of dough will need to go through all the settings one by one, dust with flour if the sheet of pasta looks too sticky and you find it difficult to put it through the settings. After the last setting (or the second to last if you prefer your pasta thicker) cut the pasta to your chosen shape. I made tagliolini here. Dust with more flour and roll the pasta into 'nests', place on a try lined with a clean tea towel and let it dry (if not using immediately). Keep it in a dry place and it will last a few days (I haven't tried to leave it for too long, but usually I do make pasta one or two days ahead). To cook: place the pasta in salted boiling water and stir immediately, it won't take long to cook, if it is very thin it will take just a couple of minutes. Drain and serve with your favourite sauce.
Photos and Recipes by Alessandra Zecchini ©