For a while, I wanted to make my own homemade pasta. I don’t have a pasta maker but I figured you don’t need and I can tell you, no, you don’t need one. You may need a bit more time but I found it was really relaxing to make vegan pasta dough at home.

You don’t need many ingredients either, most recipes use eggs but I wanted it to be vegan so no eggs in this recipe. Then another staple ingredient is semolina flour which I did not have at home and with London being in lockdown I did not want to go on a shopping trip. So no semolina flour in this recipe.

The day before I had made this incredible vegan spinach and pumpkin seed pesto which was perfect with the pasta!

How to Make Vegan Pasta

This pasta only needs three ingredients. Yes, you read right! This homemade vegan pasta dough you can make with just flour, water and olive oil! It takes some time to prepare but cooks in just 2 minutes as it is fresh pasta.

Learn how to make vegan pasta below:

Ingredients

• 3/4 cup (6 fl oz / 170 ml) water
• 2 tablespoons olive oil
• 3 cups (15 oz / 426 g) all-purpose flour

Instructions

1. Whisk together the water and olive oil in a small jug or bowl. Set aside.
2. Place the flour in a mound on a large, flat surface. Make a well in the centre.
3. Slowly add some of the water and mix into the centre of the flour. Gently bring together the flour and water/oil mixture by using your fingertips.
4. Keep adding more water and incorporate the flour until all water has been absorbed. This will be a bit messy but it is absolutely worth it.
5. Once the dough starts to form, bring it together with your palms and knead into a smooth dough. This will take about five minutes. Note: If your dough is too dry add a tiny amount of water to bring it together.
6. When the dough forms into a ball, cover it with cling film and refrigerate for about 30 minutes to allow the dough to rest and the gluten to develop. Don’t let it rest longer than 18 hours though.
7. After resting, remove the dough from the fridge and cut into four equal pieces. Set aside and cover with a towel to stop it from drying out.
8. Flour your work surface and rolling pin and roll one ball of dough at a time. Try to get it as thin as you possibly can at this stage!
9. Once the dough has been rolled out, fold it over itself several times. Cut the roll of pasta into thin strips – the size depends on the kind of pasta you are making.
10. Dust some flour over the sliced strips of dough and unravel them. Repeat this process with the remaining three balls of dough.

Cooking your vegan pasta

1. Place a medium pot over medium heat and bring 8 cups of water to the boil. Then add salt and the fresh pasta
2. Allow cooking for about two minutes or until tender. When the pasta floats to the top it is ready.
3. Strain the water off the pasta and serve.

Yield: 4 servings

Vegan Pasta Dough

Print

Tasty pasta recipe which only required 3 ingredients.

Prep Time 1 hour

Cook Time 2 minutes

Total Time 1 hour 2 minutes

Ingredients

• 3/4 cup (6 fl oz / 170 ml) water
• 2 tablespoons olive oil
• 3 cups (15 oz / 426 g) all-purpose flour

Instructions

1. Whisk together the water and olive oil in a small jug or bowl. Set aside.
2. Place the flour in a mound on a large, flat surface. Make a well in the centre.
3. Slowly add some of the water and mix into the centre of the flour. Gently bring together the flour and water/oil mixture by using your fingertips.
4. Keep adding more water and incorporate the flour until all water has been absorbed. This will be a bit messy but it is absolutely worth it.
5. Once the dough starts to form, bring it together with your palms and knead into a smooth dough. This will take about five minutes. Note: If your dough is too dry add a tiny amount of water to bring it together.
6. When the dough forms into a ball, cover it with cling film and refrigerate for about 30 minutes to allow the dough to rest and the gluten to develop. Don't let it rest longer than 18 hours though.
7. After resting, remove the dough from the fridge and cut into four equal pieces. Set aside and cover with a towel to stop it from drying out.
8. Flour your work surface and rolling pin and roll one ball of dough at a time. Try to get it as thin as you possibly can at this stage!
9. Once the dough has been rolled out, fold it over itself several times. Cut the roll of pasta into thin strips - the size depends on the kind of pasta you are making.
10. Dust some flour over the sliced strips of dough and unravel them. Repeat this process with the remaining three balls of dough.

Nutrition Information:

Yield:

4 servings

Serving Size:

1
Amount Per Serving: Calories: 401Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 2mgCarbohydrates: 72gFiber: 3gSugar: 0gProtein: 10g

Nutrition information isn’t always accurate.

FAQ

Can I freeze homemade pasta?

Sure if you do happen to have any leftovers – how unlikely that may sound – you can absolutely freeze it. Ideally, you want to freeze it in little individual pasta nests. Place the homemade pasta on a baking sheet and then put the baking sheet in the freezer for about 15 minutes. Once they are semi-frozen you can then transfer the vegan pasta in a container or airtight bag. Label your container or bag with the data and you can keep your pasta for up to three months.

If you enjoyed the recipe on how to make vegan pasta and want to find more head over to my recipe section and join my Facebook Group which focuses on homemade vegan recipes that are affordable and healthy.