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Making homemade vegan pasta is easier than you think! With just a few simple ingredients and less than an hour, you can enjoy diving into a bowl of fresh pasta noodles topped with your favorite pasta sauces. Get the whole family involved for a night of fun and make this easy recipe together!
Pasta was something that I had almost nightly growing up. Linguini, spaghetti, penne, tortellini, you name it, we ate it. Truth be told, we only made fresh Italian pasta together a few times, but it was always so much tastier than store-bought pasta.
Now, you may know that most homemade pasta dough recipes call for eggs. Of course this isn’t vegan, but thankfully swapping eggs with a vegan egg substitute is incredibly easy! We based this recipe off of my mom’s family friend’s pasta recipes and have successfully created a homemade vegan pasta dough recipe that is exactly like authentic pasta you’d enjoy in Italy! So without further ado, let’s get to work.
Ingredients You’ll Need
- 00 Flour: This flour is a super-finely milled Italian flour made specifically for homemade pastas and pizza dough. You may not be able to find it at every conventional grocery store, so if you need to get it online, you can get it here.
- Semolina Flour: This flour is made from durum wheat and is more coarse than other flour. It also has a darker golden color and an earthy aroma. It’s the perfect flour to use when making homemade pasta. We like to use Bob’s Red Mill semolina flour.
- Vegan Eggs: Most homemade pasta is made with eggs. In order to make this pasta vegan friendly, we opted for Just Egg. It’s a liquid vegan egg substitute made from mung beans and works well as the perfect egg substitute – you won’t even be able to tell the difference. If you can’t find Just Egg or prefer not to use it, replace it with water and salt (full measurements in recipe card below).
- Pasta Machine (optional but really helpful!) or rolling pin
- Large mixing bowl
- Large pot (for boiling)
- Plastic wrap
- Sharp knife (if cutting by hand)
How to Make Homemade Vegan Pasta Dough
- Bring the Just Egg to room temperature. About 30 minutes before starting this recipe, set the Just Egg or similar egg substitute on the kitchen counter to allow it to warm to room temperature.
- Whisk the dry flours together. In a large bowl, combine the 00 flour and semolina flour until well combined.
- Pour in the Just Egg. Form a well in the center of the combined flours and pour in the liquid vegan egg.
- Mix to combine. Using a fork, mix the Just Egg into the flour until you can’t mix anymore. The mixture will be pretty chunky and dry.
- Add in the water. Using clean hands, mix in the water, a tablespoon or two at a time, until a smooth dough forms. If the eggless pasta dough is sticky, add additional flour. If the dough is dry, add additional water.
- Knead the dough for 5-8 minutes. Turn the fresh vegan pasta dough out onto a clean, floured work surface. Knead the dough until soft and pliable. You’ll know it’s ready when the dough springs back when you poke it with your finger.
- Rest the dough. Once ready, form the pasta dough into a ball and wrap it tightly in plastic wrap. Allow the dough to rest at room temperature for 15 minutes.
How to Roll Out Vegan Pasta Dough with a Pasta Machine
- Prep your work surface. Once you roll out the pasta with the pasta machine, you will rest the pasta as you continue to work. We recommend flouring a clean work surface or lightly dusting a few lint-free linen kitchen towels for this purpose.
- Add the pasta through the pasta machine. Set your pasta machine selector to “0” and feed a lump of dough through the rollers. Repeat this process twice, then fold the ends of the pasta inward to meet allowing the pasta to become a rectangular shape.
- Feed the pasta sheet through 3 more times. Once the pasta is in a rectangular shape with sharp edges, feed it through the machine three more times to get it as thin as possible. If it begins to stick at all, dust the dough with additional flour.
- Increase the thickness setting until your desired thickness is reached. In most standard pasta machines, setting 0 or 1 is the thinnest setting and 9 or 10 is the thickest. You will need to adjust the thickness of your pasta depending on the recipe. For example, when we make our Herbed Ricotta Ravioli, we like to use setting 7 and when we make fettuccine, we like to use setting 5. Start with running the pasta through on setting 1, then setting 2, and continuing until your desired consistency is reached.
- Add the cutting rollers. Lightly dust the dough once more, then add the cutting rollers onto the pasta machine and feed the pasta through once more.
- Set the pasta aside to dry out. Set the dough aside on a floured area and allow it to dry out slightly (for about 30 minutes).
How to Roll Out Vegan Pasta Dough by Hand
- Roll the dough into one long piece. After the homemade vegan dough has rested for 15 minutes at room temperature, add additional flour to your clean work surface and roll the dough out into one long piece.
- Fold each end inward. Take both ends of the long piece of dough and fold them inwards to meet each other.
- Roll out the dough again. Roll the dough into a large rectangle that is so thin you can see your hands through it.
- Cut the pasta. Lightly sprinkle the pasta dough with flour, then cut the dough into your ideal shape.
- Set the pasta aside to dry out. Once the pasta is cut into your desired shape, let the pasta sit out for about 30 minutes until slightly dried out.
Cooking Homemade Pasta
- Boil a large pot of water. Bring a generously salted pot of water to a rolling boil. Add in the fresh pasta and cook for 2-4 minutes, depending on thickness.
- Drain the pasta. Once the pasta is al dente, drain the pasta using a colander, reserving up to 1 cup of pasta water to combine with your pasta sauce of choice.
- Serve as desired. Serve this delicious homemade vegan pasta with your favorite creamy sauce, fresh veggies, or as desired.
Enjoy this homemade vegan pasta with your favorite pasta sauce and simple sides such as this Easy Vegan Garlic Bread or these Garlic Herb Dinner Rolls. Here are a few of our favorite homemade vegan spaghetti sauce recipes:
- Roasted Red Pepper Pasta Sauce
- Vegan Lentil Bolognese Sauce
- Roasted Butternut Squash and Tomato sauce
- Easy Homemade Marinara Sauce
- Classic Vegan Pesto
You can also use this homemade vegan pasta to make this Herbed Ricotta Ravioli, this Butternut Squash Ravioli, or the Best Vegan Lasagna. This pasta dough is a great base recipe, so don’t be afraid to get creative! If you have a KitchenAid Stand Mixer, consider investing in the pasta attachment to make different shapes like bucatini, rigatoni, fusilli, large macaroni, or small macaroni simply by changing the pasta disc.
Make ahead: Fresh homemade vegan pasta dough can be prepped ahead and frozen until ready to use. To do so, follow the recipe through recipe step 8. Form the dough into a ball, lightly flatten it into a disc, then tightly wrap it in a few layers of plastic wrap and refrigerate for up to 2 days or freeze for up to 1 month.
How to store cooked pasta: Once cooked, homemade vegan pasta will keep in the refrigerator in an airtight container for up to 3 days. For best results, store the pasta coated in sauce or a light drizzle of oil to prevent sticking.
Tips & Tricks for Success
- Add the water slowly. When making the homemade vegan pasta dough, we recommend adding lukewarm little by little until your dough is soft and pliable. The amount of water needed may vary day-to-day and climate-to-climate. If you add too much water, you can balance it out with more flour until the dough feels right.
- Don’t skip the rest periods. Allowing the kneaded pasta dough to rest for 15 minutes helps hydrate and relax the dough. This will make it considerably easier to roll out and make the pasta tender and delicious.
- Flour is your friend. To prevent the pasta sheets from sticking together or to the work surface, keep them lightly floured at all times. For added protection, we recommend keeping all of your surfaces floured as well.
- Invest in a pasta machine. In order to achieve super-thin pasta, a pasta maker definitely comes in handy. We have this one, but there are many other options to choose from, if desired.
Pasta Dishes to Try with this Homemade Vegan Pasta:
- Easy Garlic and Herb Pasta – made with a simple combination of extra virgin olive oil, garlic, fresh herbs, and vegan parmesan cheese.
- Classic Vegan Macaroni Salad – one of our favorite pasta recipes to dive into in the hot days of summer.
- Easy Roasted Vegetable Pasta – a quick and easy lunch or dinner packed with cherry tomatoes and your favorite veggies.
- Vegan Broccoli Rabe & Sausage Pasta – a delicious protein-packed pasta loaded with unique flavors.
- Vegan Sun-Dried Tomato Pesto Pasta – the perfect recipe to use up tons of fresh basil and nutritional yeast.