If you cut out all of the pastas that have eggs, cheese, butter, milk, meat, shellfish, or fish (anchovies) then you’re cutting out the vast majority of restaurant pastas and the majority of pasta recipes you’ll find in recipe books unless they’re specifically vegan (restaurants or books).
If you cut out all of the pastas that have eggs, cheese, butter, milk, meat, shellfish, or fish (anchovies) then you’re cutting out the vast majority of restaurant pastas and the majority of pasta recipes you’ll find in recipe books unless they’re specifically vegan (restaurants or books).
I’m talking about the pasta itself, not the finished dishes. What you do to the pasta after it’s cooked is where the non-vegan part comes in.
The noodles themselves? Wheat flour and water.
The finished dish is called pasta. The basic component you’re talking about is noodles.
It’s both:
https://www.merriam-webster.com/dictionary/pasta