Fresh pasta is one of the most accessible treats for foodies worldwide to easily make for themselves and their loved ones. However, the notion of making pasta from scratch does often have quite a bit of an ominous cloud hovering above it. But if you take one thing away from this recipe, take our reassurance - making fresh pasta is not as scary as it’s often made out to be, and it’s one of the essentials every cook should have in their repertoire. Whether you decide to make it with eggs and olive oil or with flour and water only, it can taste absolutely incredible! And, the best part is, it’s one of the easiest dishes to “veganise”! 

So, whether you’re a vegan or simply trying to avoid animal products for now, this classic tagliatelle recipe with pangrattato is guaranteed to become a favorite! 

Hold Up, What is Pangrattato? 

While utterly exquisite, parmesan can be quite an expensive ingredient for most of us to afford on a daily basis. And, apparently, it was not all that different for Italians either. During the most challenging times of Italian history, the incomparable Parmegiano Reggiano was often unavailable or unaffordable for the regular folk. But, due to the culinary ingenuity of Italian nonnas, instead of suffering from shortages, quotidian recipes thrived with new, creative solutions and ideas! Pangrattato was one of them and till this day continues to be one of the most underutilized secrets of the Italian cuisine. 

What happens if you fry breadcrumbs in garlic olive oil, season everything deliciously, and use the crispy mixture as a topping for pasta and pizza? Apparently, you get a perfect replacement for parmesan! It’s cheaper, more accessible, easy to recreate at home, and it’s vegan! So, dive into our delicious recipe of the most decadent yet convenient homemade pasta you’ve ever tried! Add a few toppings to embellish the flavor profile and enjoy every bite!