Homemade Vegan Pasta (Eggless Pasta Dough)
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!
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Servings: 4 people
Calories: 173kcal
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!
Nutrition
Calories: 173kcal | Carbohydrates: 23.8g | Protein: 3.2g | Fat: 7.1g | Saturated Fat: 1g | Polyunsaturated Fat: 0.8g | Monounsaturated Fat: 5g | Sodium: 2.5mg | Potassium: 33.5mg | Fiber: 0.8g | Sugar: 0.1g
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