This Vegan Herb Laminated Pasta is eggless and only takes a couple of ingredients. Looks beautiful with fresh herbs encased in between supple pasta dough. Sure to impress anyone who sees it.

Pasta is one of my favorite foods to eat. It cooks quickly and tastes good alone or with sauce. Plus it comes in many different shapes and sizes, so it is never a boring experience.

Making my own fresh pasta has been a real up and down experience. Either I don’t knead it enough, there is too much water, or too soft. After many failed attempts, I finally nailed the perfect vegan pasta dough. It is soft enough to shape but firm enough you don’t need to add too much flour to it. Strong, but still is able to cook quickly.

This recipe is basically foolproof and the secret ingredient is Nutritional yeast. Eggs in pasta add extra protein, fat, and moisture. This is important in the final texture. You could simply omit it, but it makes the dough more likely to break and is harder to work with. Adding nutritional yeast softens the gluten in pasta. This makes it easier to roll out. It also cooks faster.

Adding herbs is not required, but it does add a wonderful mural effect and gives extra flavor. Try it out below!

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Ingredients

• Semolina Flour. This is the first choice for fresh pasta because it is high in gluten, which helps the pasta holds it shape when boiling.
• 00 pasta flour. This is a soft wheat flour without a lot of protein or gluten. It creates a pasta with a softer bite and smooth texture to the pasta.
• Nutritional yeast. While being a versatile ingredient for vegans, it also adds elasticity to your pasta. It makes it easier to roll out and less likely to tear. It also adds a lovely yellow hue to your fresh pasta.
• AP Flour. To give strength to the pasta dough.
• Tumeric powder. To accentuate the yellow color.
• Salt. I use kosher salt. Don’t use iodized salt because it can leave a biter taste to your pasta.
• Water
• Herbs, such as fresh parsley, mint, oregano, basil, cilantro, sage, or even edible flowers. Only fresh will work for this recipe.

How to make Vegan Herb Laminated Pasta

To make the Dough start with the dry ingredients. In a medium bowl, add the semolina, 00 flour, AP flour, and turmeric powder (optional, but gives the pasta a soft yellow color). Give it a small whisk.

In another smaller bowl, add the water and salt. Mix and wait to dissolve. Adding the salt directly to the dry ingredients could rip the dough due to the coarseness.

Make a well in the middle of your dry ingredients and pour the water in. Using a wooden spoon or rubber spatula, mix the ingredients together until a rough dough forms. Transfer to a clean work surface and knead with your hands until there are no more dry bits and when you poke it, it bounces back. Should take 10-15 minutes altogether. If it needs more water, wet your hands and that is enough moisture to bring it together.

Wrap it in plastic wrap (or a reusable container with a lid) and let it rest in the fridge for at least 30 minutes.

Now we can prepare the herbs by pouring some water into a pot and bringing it to simmer.

Pluck your herbs free of any large stems which will rip the dough. Put in the pot for 15-30 seconds and fish out into an ice bath. This softens the herbs and preserves the green color even when the pasta is cooking. Pat dry with paper towels or a clean rag before using.

Take the dough out of the fridge and roll it out lightly with a rolling pin. Feed it through your pasta machine at the highest setting a few times before moving down to the next lowest setting. Roll it through a few more times before repeating the process until you have the thinnest pasta sheet you can achieve.

Cut with a pasta or pizza cutter (or a sharp knife) to make it smaller. Lay it down in 12-18″ pieces. Carefully lay your blanched, but dried, herbs down. Try not to overlap them too much. They will stretch with the dough.

Once you have the herbs laid out, use a pastry brush or your finger to gently wet the dough. This will help the layers stick together. Clean up the edges with the pasta cutter and now you can cut it, boil it, and eat it.

How to cut it

If you don’t have a pasta extruder on your pasta machine that will cut your pasta or you want a specific thickness, I will show a trick to cutting your pasta.

To cut the pasta sheet, lightly dust with flour to prevent sticking. Bring each end to the middle like a book, then fold in half. Then you can cut with a sharp knife. I went with wide pappardelle like noodles, but you go thinner if you want.

Unfold the noodles and they are ready to be cooked or stored.

Then Voilia! Here is your perfect Vegan herb laminated pasta

How to Store

I find the best way to store this pasta is in the freezer. I make noodle nests with the noodles and lay them on a sheet tray with parchment paper or a reusable baking mat. Put in the freezer until they are frozen, then transfer to a container. It will keep for up to two-three.

To cook, just put in salted boiling water as normal. No need to defrost.

It will last in the fridge for 2-3 days.

You can also dehydrate the individual strands (more details below)

Want More?

Try Out Similar recipes below:

• Fluffy Vegan Garlic knots
• Vegan Cashew Pesto
• Crisp Homemade Garlic Bread

I hope you try this recipe. If you tried this recipe, let me know in the comments below.

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