How to make vegan pasta at home
Easy homemade vegan pasta recipe. How to make vegan pasta at home without eggs and without a pasta maker! Never buy store-bought pasta again after this.
Nothing is more comforting than a big bowl of pasta. I used to think it was super complicated to make pasta at home, and that you needed fancy kitchen equipment. Now I know how easy it is, and I can’t wait to share this easy homemade vegan pasta recipe with you.
This recipe is
- Egg free
I love this recipe because it goes to show you can easily make pasta vegan. No eggs needed!
- All purpose flour
- Semolina flour – This flour is used in homemade pasta recipes quite a bit, to add extra chewiness to the pasta, since it’s higher in gluten. If you don’t have semolina flour, don’t worry, I tell you how to replace it below.
- Oil – Olive oil does the trick
- Turmeric – optional, this is to add a little bit of color, since there are no eggs in this recipe.
Helpful tips & substitutions
If you don’t have semolina flour
Just replace it with the same amount of all purpose flour. No big deal!
You don’t need a pasta maker
No fancy kitchen equipment needed! Just use a rolling pin.
If you don’t have a rolling pin
You can use a wine or beer bottle, or something with a similar shape.
This keeps in the fridge for about 5 days cooked. You can also keep the uncooked dough in the fridge for about a week.
You can freeze the uncooked pasta noodles. Just place the unfurled pasta bundels on a baking sheet and freeze for two hours. After frozen, transfer them to a freezer friendly bag.
Can I make this gluten free?
You can make this gluten free by using gluten free all purpose flour. You also need to add a flax egg, since there is no gluten in this to make it chewy and stick together.
To make the flax egg, mix 1 tablespoon of ground flax seeds to 3 tablespoons of water. Let it sit for 5 minutes, then add it to the pasta mixture, when adding your other liquids. Be very gentle with it, as gluten free pasta tends to be more fragile and fall apart easier.
Vegan pasta sauces
These pasta sauces will go amazingly well over this homemade pasta.
More recipes you’ll love
Homemade vegan pasta recipe
- Rolling Pin
- 1½ cups all purpose flour
- 1 cup semolina flour (or substitute for more all purpose flour)
- ⅛ teaspoon turmeric powder (optional – just to add color)
- ½ teaspoon salt
- 1 cup water
- 1 tablespoon olive oil
Make the dough
- In a large mixing bowl add the flours, salt, turmeric powder and stir well.1½ cups all purpose flour, 1 cup semolina flour, ⅛ teaspoon turmeric powder, ½ teaspoon salt
- Make a well in the middle of the flour and pour the water and olive oil into the well.1 cup water, 1 tablespoon olive oil
- Mix well. Then form into a ball with your hands. Flour a clean surface and knead the dough for 9 minutes to activate the gluten and make the pasta more chewy.
Let it rest
- Form the dough into a ball and cover with saran wrap, or place in a tupperware bowl with a lid. Set in the fridge and let it sit for 30 minutes, to let the gluten activate even more. No more than 17 hours.
Form the pasta
- Cut the dough in half. Using a rolling pin, thinly roll out one of the dough balls on a lightly floured surface.
- Lightly dust the surface of the dough once it's rolled out, to prevent it from sticking when we roll it up. Loosely roll it up
- Cut into strips. Then do the same thing for the other portion of the dough.
- Unfurl the pasta and then lay them in little pasta bundles that look like nests
- Bring a large pot of salted water to a boil and boil for 3 minutes. Serve with your favorite sauce.
If you don’t have semolina flourjust replace it with the same amount of all purpose flour. No big deal!
If you don’t have a rolling pinYou can use a wine or beer bottle, or something with a similar shape.
Gluten free optionYou can make this gluten free by using gluten free all purpose flour. You also need to add a flax egg, since there is no gluten in this to make it chewy and stick together. To make the flax egg, mix 1 tablespoon of ground flax seeds to 3 tablespoons of water. Let it sit for 5 minutes, then add it to the pasta mixture, when adding your other liquids. Be very gentle with it, as gluten free pasta tends to be more fragile and fall apart easier.
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.
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