This simple how-to for making homemade vegan pasta from scratch (eggless pasta dough) has been a long time coming. I’ve already got a variety of pasta dishes on the blog, but finally here is the vegan pasta dough recipe that you’ve all been asking for. Plus, all you need is three ingredients: flour, semolina flour, and olive oil (plus water and salt) and you can have this homemade vegan pasta whenever you want. Even more importantly, this recipe does not require a pasta machine! Sure, if you already have one, then great – go for it. But don’t feel the need to buy one if you’re not planning on becoming a pasta enthusiast (I mean, who needs another appliance sitting in their cupboard for months or years at a time). Instead, grab your trusty rolling pin and use a bit of elbow grease, and away you go (unless you want vegan spaghetti, in which case a machine is recommended to get that lovely rounded shape). As it is, most store-bought dry pasta is eggless. However, there is something special about making an entire dish from scratch – fresh pasta included. Plus, once you have the basic recipe down, then you can get crazy with your experimenting – using different flours and ingredients. I’ve recently been working on a few gluten-free and alternative flour options, so let me know in the comments if that would be something you’d be interested in me sharing. However, for now, let’s get on with the fun part and learn all about making vegan pasta from scratch. I’ll also include sections below for cooking and storing your homemade vegan pasta.
The ingredients
‘ 00’ grade pasta flour and semolina four olive oil, water, salt
Note: using a pasta machine is entirely optional. The dough can be rolled out with just a rolling pin and can be made into a ribbon/tagliatelle style pasta in a variety of thicknesses. For rounded spaghetti, you’d need a pasta machine though.
How to make vegan pasta and spaghetti
Place the flour (both ’00’ grade pasta flour and semolina) on your work surface or in a bowl. Add the salt and mix. Make a well in the middle of the flour and add the water and olive oil. Start mixing with a fork incorporating the wet ingredients with the flour until you obtain a well-combined mixture. Transfer the dough onto a lightly floured surface and knead the pasta dough for about 10 minutes, until it becomes smooth and elastic. If it feels too dry, add just a tiny bit more water. Place the dough in a bowl and cover it with a damp tea towel or muslin cloth. Refrigerate for 30 minutes so the gluten can develop. Next, cut the dough into two equal pieces. It’s easier to roll it out in sections. Using a rolling pin, roll out the dough and stretch it into thin sheets. I did this with the pasta layered between two sheets of parchment paper. While rolling the dough, sprinkle lightly with a bit of flour to stop it from sticking. Note: if you happen to have a pasta machine, you can, of course, use it to roll out the dough. First, help yourself with the rolling pin, so the dough is thin enough to pass through the widest setting (level “0”) of the machine. Then feed it through the machine a few times to make it thinner. The next step is to cut the pasta. First, choose the shape you want. I like to cut mine into long strips, like Tagliatelle or Pappardelle. For this, you just need to fold the pasta sheet into a roll (after liberally flouring it, so it doesn’t stick) and then cut with a knife, as thin or thick as you’d like. You can also use the dough for ravioli/ tortellini or even as lasagne sheets. You can also cut the pasta with the pasta machine to make vegan spaghetti.
How To Cook The Pasta
Cooking your fresh vegan pasta is super simple and only takes a few minutes. Simply begin by bringing water to a boil and add salt, add the pasta to the pot and cook for around 2-3 minutes. You’ll know the pasta is ready, at the perfect ‘al dente’ point, when it rises to the top of the pan. If you prefer softer pasta (no judgments here!) then simply cook for an extra minute or two.
Serving options
Your pasta can then be served any way you’d normally like to. If I want a super quick, easy vegan pasta dish, then I’ll usually just toss the pasta with some homemade pistachio pesto (or this Carrot Leaf Pesto) and some sautéed vegetables like cherry tomatoes and spinach/kale. Even simply tossing in some olive oil and herbs alongside some veggies can make a wonderful pasta salad. For a meal that takes a little longer to prepare, you might enjoy combining the vegan pasta with these Healthy Mushroom & Lentil Vegan Meatballs that are served with a simple tomato sauce (add some onion and extra herbs, and you’ll have a delicious spaghetti sauce). You could also use it for this Super Creamy Vegan Mushroom Pasta Sauce dish. Note – for something a little fun you can try your hand at making this natural rainbow pasta using all-natural ingredients. Simply combine this pasta dough recipe with the ‘color’ ingredients of your choice and voila.
How to store it
To Dry It
To dry your pasta, simply leave it out on your kitchen counter for around 24 hours. The time will vary depending on the climate where you live. Just look out for pasta that snaps cleanly, with no bend. Once dried, simply store in an airtight container for up to a month. When cooking the pasta, it will take longer than all the other storage methods, as it needs to rehydrate – around 8-10 minutes usually.
In The Fridge
Storing your homemade vegan pasta in the fridge is best done when you’re going to use it quickly. Simply store in an airtight container for around three days maximum.
In The Freezer
This fresh pasta is incredibly freezer friendly. Simply freeze in an airtight container for up to two months. If you’ve made a massive batch, then you can portion the pasta into individual ‘nests’ to quickly grab and use, as needed. When cooking your pasta from frozen, there’s no need to defrost it either. Simply add to salted boiling water and cook for 3-5 minutes or till tender. If you have any questions, leave a comment below Also, I love seeing your recreations so feel free to tag me on Instagram @AlphaFoodie.
