Homemade Vegan Pasta

If you have ever thought about making your own pasta, DO IT. It will change your life. This delicious homemade Vegan Pasta Dough is super easy and so delicious, you’ll never think about store-bought pasta again.

This pasta is delicious on its own, or with homemade vegan sauces like this Nut-Free Pesto or Homemade Garden Veggie Pasta Sauce.

This is also a great basic recipe to build upon and fulfill all of your wildest pasta dreams. You can easily add veggies or flavors to this dough, make any shape you can think of, and even roll this dough into pasta sheets for fresh ravioli. So many options!

For more delicious vegan pasta recipes, try this Vegan Cacio e Pepe, Roasted Chickpea Lemon Pasta, or Easy Pasta Primavera.

Why You’ll Love this Recipe

• Fresh vegan pasta – Once you taste fresh pasta dough in all of its glory, I promise you, you’ll never go back.
• Quick & easy – The dough is ready in about 40 minutes and just a little more for shaping the noodles. The best part is that all you need to do is mix the ingredients and wait for the perfect dough to be born.
• No pasta maker necessary – You can always use a pasta machine to reduce the time and effort when making noodles, but you can also just use a rolling pin to make pasta sheets and cut them into noodles with a sharp knife. No extra equipment necessary.

Ingredients For Eggless Pasta Dough

• Semolina flour – The type of flour that you use is somewhat important here. Semolina flour will produce a stronger dough with a more golden color and is ideal for noodles that have ridges (like rigatoni). You can swap 1:1 for 00 flour (also known as pizza flour) which is typically used for smoother noodles like angel hair or spaghetti. Don’t sweat it too much, use what you have or what you can find. To make this recipe gluten-free, you’ll swap this portion of the four with a gluten-free pizza flour (along with other swaps – see notes for full details).

• All-purpose flour – You can of course use the full quantity of semolina or 00 flour if you prefer. If you are making this dough gluten-free, swap this with equal parts 1:1 gluten-free flour replacement.
• Extra-virgin olive oil – A high quality olive oil makes a difference in taste for this recipe.
• Salt – Just a pinch of salt helps highlight the flavors in this dough. You can leave it out if you prefer.
• Water

Helpful Equipment

• Pasta maker/pasta machine (optional) – Helpful if you want to make different shapes like rigatoni or fusilli.
• Rolling pin – You’ll need this if you want to make a long noodle and do not have a pasta maker.
• Large bowl – For letting the dough rest in the fridge.
• Plastic wrap – Optional for covering the dough as it rests.
• Sharp knife – For cutting the noodles if you aren’t using a pasta maker.

How to Make Homemade Vegan Pasta Dough

This is a detailed step-by-step guide on how to make this recipe including photographs. For the quick version, skip ahead to the recipe card below!

Start by combining both types of flour and the salt on a clean work surface. Make a well in the middle of the flour and add the olive oil and a little bit of water. Use a fork to mix the flour into the center of the well. Add the water 1-2 Tbsp at a time until it is gone. Mix until no streaks of flour remain.

Knead the dough for 5-10 minutes until it is smooth and elastic. Place the smooth dough in a clean, oiled bowl and cover it with a damp paper towel or plastic wrap. Place the bowl in the refrigerator for 30 minutes.

Once the dough has rested, remove it from the refrigerator and place it on a lightly floured surface. Knead another 5 minutes. Next, divide the dough equal pieces. How many sections you use will depend on what pasta shape you intend to make.

If you are using a Kitchenaid pasta maker attachment, I have found that dividing the dough ball into 8 sections is the perfect size for feeding it into the machine.

For longer noodles made with a rolling pin, 4 sections should suffice.

Using a Pasta Maker

If you are using an automated or hand-crank pasta maker, you will set the machine to your chosen noodle shape and follow the instructions for your individual machine.

I use the pasta attachment on my Kitchenaid mixer.

Making Hand Cut Pasta

To make longer noodles like fettuccini or lasagne, use a rolling pin to roll the sections of dough to desired thickness to create sheets of pasta.

Fold each pasta sheet into thirds long-ways, then use a sharp knife to slice the sheet into long noodles.

Drying and Storing Homemade Vegan Pasta

Place the freshly shaped pasta noodles on a lightly floured surface or drying rack to dry.

Let the noodles dry at room temperature for up to 24 hours.

To store the noodles, dry for at least 24 hours. Store the dry pasta in an airtight container at room temperature for up to 1 month.

How to Cook Homemade Vegan Pasta

To cook homemade vegan pasta, place the noodles in a large pot of salted boiling water for the following times:

• Fresh pasta: 1 minute
• Pasta dried for 4-8 hours: 2 minutes
• Pasta dried for 24 hours (best results): 3-5 minutes.

The amount of time it takes to cook the pasta will vary based on the different shapes and thickness of the noodles.

That’s it! Now you’re ready to have a big bowl of pasta whenever you want! Toss the freshly cooked pasta noodles in your favorite sauce and top with vegan cheese if desired.

More Tips

• Not Vegan? Replace the olive oil with 1 egg and follow the instructions the same. Serve with a dairy sauce or tossed in butter.
• Gluten-Free? Replace the semolina or 00 flour with a gluten-free pizza flour and replace the all-purpose flour with a 1:1 gluten-free flour replacement.

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