Making homemade vegan pasta has never been so easy! This eggless pasta dough uses only 2 ingredients and doesn't need any special tools. Serve with Vegan Alfredo Sauce or Vegan Pesto!
There is almost nothing better in this world than a batch of freshly made pasta. Far softer and heartier than the boxed pasta you may be used to, fresh pasta is a staple in authentic Italian restaurants.
Typically, fresh pasta is made from flour and eggs. However, it is just as easy (if not easier!) to make homemade vegan pasta without using eggs at all! This eggless pasta dough is easier, cheaper, and much safer to make than traditional pasta!
Why you'll love this recipe
- Authentic Italian Pasta - If you've ever been to Italy or to an authentic Italian restaurant, you know that fresh pasta is the best kind! This homemade vegan pasta will impress anyone you make this for.
- Safer and Easier - Without eggs, this recipe is much safer to make and consume as there is little to no risk of food-borne illness!
- Freezes Well - Only cooking for one or two? Not a problem! Wrap the leftover pasta and store it in the freezer. No need to thaw when you're ready to use it!
What you need for this recipe
Ingredients and Substitutions
- All-Purpose Flour - I have always used all-purpose flour for this recipe and I have had no issues. I know many people like to use semolina flour, but I have not tried it with this particular recipe. However, semolina is great for dusting.
- Extra Virgin Olive Oil - Use a high-quality olive oil for best results. If you want to impart a small amount of flavor, use a flavor-infused olive oil!
- Water
How to make this recipe
Step 1: Form the dough
Begin by measuring the flour into a large mixing bowl OR onto a clean surface.
Form a small well in the center of the flour mound.
In a measuring cup, add water and olive oil and whisk until well combined.
Slowly and gradually pour the water and oil mixture into the well in the center of the flour.
With a fork in your other hand, make small circular motions to whisk the flour and water/oil mixture together, while still slowly pouring the remaining mixture.
Continue whisking with your fork until you have a shaggy, rough dough. Eventually the dough will get too thick to use a fork.
Once this happens, use your hands to finish combining the dough. Once the dough is fully combined, you should only have a small amount of flour remaining in the bowl or surface.
Remove the dough from the bowl and continue to knead it on a clean surface until smooth. You may need to sprinkle extra flour to prevent sticking.
Step 2: Roll and Cut Pasta
Wrap the smooth pasta dough in plastic wrap or a plastic bag and let it sit in the fridge for at least 30 minutes.
After 30 minutes, cut the round dough into four equal parts.
Flour the work surface and a rolling pin.
Next, use a rolling pin or a pasta sheet rolling machine to roll out one of the parts.
If the dough begins to stick at all while rolling, gently sprinkle more flour and continue rolling until you have a long and very thin sheet of pasta.
From the top of the pasta sheet, gently fold about 1 inch downwards, without making a crease. Continue this all the way down the pasta sheet.
Next, take a sharp knife and cut strips in the rolled/folded dough moving from right to left. Cut the strips about ¼ inch wide for fettuccine or tagliatelle pasta. Feel free to go wider for a papardelle shape or thinner for spaghetti-like strands.
Gently unroll each strip to reveal a long strand of pasta. Toss all of the unrolled strands together with extra flour to prevent sticking.
Repeat these steps for each ¼ piece of pasta dough. Freeze any unused pasta (after the dough is cut).
Step 3: Cook the Pasta
Bring a large pot of water to a boil. Use more water than you think you need.
Once at a rolling boil, gently drop in the pasta strands, then immediately stir to ensure no noodles are stuck together.
Cook for about 1 minute, until the noodles begin to float.
Immediately strain and reserve some pasta water for later. Serve immediately with your favorite pasta sauce and enjoy!
Expert Tips and Tricks
- If you have a machine or tool that cuts pasta for you, I highly recommend using that as it will give you more control over the size of your pasta and it will keep all of the strands a uniform size.
- The best part of homemade vegan pasta is how easy it is to add flavors! You can add blended or juiced greens or beets or other flavors for fun colors! Add these into the dough forming section while whisking. This may alter how much flour is needed.
- Feel free to experiment with different pasta shapes. Once you cut it into a sheet it's very easy to make pappardelle, spaghetti, pici, ravioli, or even lasagna sheets!
Recipe FAQs
Most boxed pasta is vegan and does not include eggs. However, the vast majority of freshly made pasta is not vegan and does contain eggs. Sometimes you can find fresh pasta without eggs, but it's easier to make it on your own!
Olive oil is the best egg substitute for fresh homemade vegan pasta because of its inherent richness and fattiness that is very similar to eggs. Some people make pasta out of just flour and water, though.
Vegans typically eat a lot of rice and pasta as all rice is naturally vegan, and most pasta is vegan too! Rice and pasta are staple items in a vegan diet.
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📖 Recipe
Homemade Vegan Pasta (Eggless Pasta Dough)
Equipment
- Mixing Bowl
- Rolling Pin
- Sharp Knife
Ingredients
- 3 cups All-purpose flour
- 2 tablespoon Extra Virgin Olive Oil
- ¾ cup Water
Instructions
- Begin by measuring the flour into a large mixing bowl OR onto a clean surface.
- Form a small well in the center of the flour mound.
- In a measuring cup, add water and olive oil and whisk until well combined.
- Slowly and gradually pour the water and oil mixture into the well in the center of the flour.
- With a fork in your other hand, make small circular motions to whisk the flour and water/oil mixture together, while still slowly pouring the remaining mixture.
- Continue whisking with your fork until you have a shaggy, rough dough. Eventually the dough will get too thick to use a fork.
- Once this happens, use your hands to finish combining the dough. Once the dough is fully combined, you should only have a small amount of flour remaining in the bowl or surface.
- Remove the dough from the bowl and continue to knead it on a clean surface until smooth. You may need to sprinkle extra flour to prevent sticking.
- Wrap the smooth pasta dough in plastic wrap or a plastic bag and let it sit in the fridge for at least 30 minutes.
- After 30 minutes, cut the round dough into four equal parts.
- Flour the work surface and a rolling pin.
- Next, use a rolling pin or a pasta sheet rolling machine to roll out one of the parts.
- If the dough begins to stick at all while rolling, gently sprinkle more flour and continue rolling until you have a long and very thin sheet of pasta.
- From the top of the pasta sheet, gently fold about 1 inch downwards, without making a crease. Continue this all the way down the pasta sheet.
- Next, take a sharp knife and cut strips in the rolled/folded dough moving from right to left. Cut the strips about ¼ inch wide for fettuccine or tagliatelle pasta. Feel free to go wider for a pappardelle shape or thinner for spaghetti-like strands.
- Gently unroll each strip to reveal a long strand of pasta. Toss all of the unrolled strands together with extra flour to prevent sticking.
- Repeat these steps for each ¼ piece of pasta dough. Freeze any unused pasta (after the dough is cut).
- Bring a large pot of water to a boil. Use more water than you think you need.
- Once at a rolling boil, gently drop in the pasta strands, then immediately stir to ensure no noodles are stuck together.
- Cook for about 1 minute, until the noodles begin to float.
- Immediately strain and reserve some pasta water for later. Serve immediately with your favorite pasta sauce and enjoy!
Notes
- If you have a machine or tool that cuts pasta for you, I highly recommend using that as it will give you more control over the size of your pasta and it will keep all of the strands a uniform size.
- The best part of fresh pasta is how easy it is to add flavors! You can add blended or juiced greens or beets or other flavors for fun colors! Add these into the dough forming section while whisking. This may alter how much flour is needed.
- Feel free to experiment with different pasta shapes. Once you cut it into a sheet it's very easy to make pappardelle, spaghetti, pici, ravioli, or even lasagna sheets!
Mary says
Can the dough be frozen,??
Emily says
Hi! Freezing should be fine. I usually like to go ahead and roll/cut it into pasta shapes before freezing, so then you just boil and enjoy when you want it!