One of the highlights of our honeymoon in Italy was our cooking class in Florence, and one of the highlights of “Master of None” is seeing Dev indulge his inner foodie on a trip to Italy.

This vegan pasta, which makes 4 “servings,” has gluten because that’s how we learned to make it in Florence. I anticipate that once we perfect making vegan pasta in different shapes, I will be sharing vegan and gluten-free pasta recipes.

Pasta Ingredients
300 g semolina flour
150 ml lukewarm water

Toppings
4 servings vegan pasta sauce of your choice
4 servings vegan meatless crumbles
vegan parmesan (optional)

Instructions
On a counter, pour out your flour and make a well for the water.

Pour the water in the well and slowly stir in the flour from the outside using a fork.

Knead it into a ball of dough. Wrap the ball in plastic wrap and let it sit at room temperature for 30 minutes to an hour.

Split the ball into two balls and set one of them aside.

Roll out the other ball until it is very thin. You should be able to make out your hand on the other side of it.

Using a pizza cutter, slice your dough into strands that are about 1 inch thick.

If you’re fancy like us, you can hang them on a drying rack as you cut them.

Repeat the rolling, slicing and hanging with the second piece of dough.

Bring a large pot of salted water to a boil.

Add the pappardelle noodles and reduce the heat to medium after it returns to boiling. Cook the pasta for 4-5 minutes, until it is tender.

While your pasta is cooking, heat your sauce and crumbles together in a pan over medium heat.

When everything is ready, dish up your noodles and top them with the sauce and crumbles, sprinkling the cheese over the top if you want that.

Enjoy with “Master of None!”

The Easy Route
Instead of cooking the sauce and crumbles on the stovetop, you can heat them up in the microwave. You might also be able to find a pasta sauce that comes with crumbles in it, or you can skip the crumbles all together.

While you might not specifically be able to find premade vegan pappardelle with pasta sauce and crumbles, you can probably find something comparable in the frozen section at a grocery store or maybe even something for a special delivery from a favorite restaurant.

The Pairing
I absolutely adored “Master of None” when it came out. I promptly watched all of the seasons as they came out and rewatched them before the new seasons debuted.

As I mentioned above, season two features Aziz Ansari’s Dev going on a journey to Italy and indulging in a foodie’s paradise in the first couple episodes.

The series follows Dev and his group of friends as they navigate their careers, relationships, family dynamics and friendships with each other.

While I loved the two Dev-focused seasons, the special third season that focused on Denise (Lena Waithe) was outstanding as well. The Thanksgiving episode in season two (episode eight) is a standout, and it rightfully won an Emmy for writing.

As a whole, “Master of None” is just a fantastic series about relationships and friendships, showing the highs, lows and everything in between.

If you decide to make this pasta and/or watch “Master of None,” let us know! Tag us in your Instagram posts & stories, tweets or TikTok videos: @veg_out_recipes

This is part four of our five-part Honeymoon in Italy series. The others:
Part 1: “Brideshead Revisited” + Aperol Spritz
Part 2: “Roman Holiday” + Supplì
Part 3: “Searching for Italy” + Purple Potato & Quinoa Pizza
Part 5 coming August 24