How to make vegan fresh pasta is simple and easy; with just flour, water and salt! With this fresh pasta recipe, you can make fettucini noodles, spaghetti, and many others; all without a pasta making machine. All the equipment you need is a rolling pin and a knife. Skip to the printable recipe or scroll down to read more about making vegan fresh pasta from scratch.
Vegan Fresh Pasta Video Tutorial
Why Make Vegan Fresh Pasta from Scratch?
Obtain the Power of Pasta and you shall always impress at dinner parties 😉 It’s really super easy and an activity the whole family can get into. With this basic recipe, you can make all sorts of pasta noodles including fettuccini (the easiest since it’s so wide), spaghetti, angel hair, ravioli, tortellini and more.
If you haven’t made fresh pasta at home yet, I really urge you to try it! Fresh made pasta is so tender and delicious. Once you have your own homemade pasta, you may never go back to store bought!
And who can forget the empty shelves of March 2020. Never let that be a source of concern again!✊
What you need to make Vegan Fresh Pasta
To make these vegan fresh pasta noodles, all you need is flour, water and salt. I generally use all-purpose flour but you can also try to find special pasta-making flours. I also use a bit of oil to make the dough softer and easier to roll out since I don’t have a working pasta maker…and not even a proper rolling pin!
Don’t I need eggs to make pasta noodles?
No way! Eggs add colour and some different texture to some types of pasta but the most basic pasta (and in my opinion, the best) can be made without.
Pasta Making Equipment
All you need is your clean countertop or table, a rolling pin (or beer bottle in my case), and a can-do attitude! A knife to cut the pasta into noodles is helpful too. While a pasta maker is convenient, it’s not necessary.
The inspiration for this recipe was actually an regular egg pasta recipe that I tried years ago. For this vegan version of handmade pasta noodles, I simply did away with the egg component, adjusted the water content and it worked out just fine!
I made fettuccine pasta because it was the easiest to do: just roll out and cut up. However, I have used this same recipe to make ravioli and tortellini as well. You can make different noodle styles as well like spaghetti and angel hair.
Let me know if you try this recipe in the comments. And feel free to suggest any dish you’d like to see veganized!
Printable Recipe For Vegan Fresh Pasta
- 150g all-purpose flour (1 cup + 3 tablespoons)
- 1/3 cup water, room temperature (80 to 95ml)
- 1/2 teaspoon salt
- 1 teaspoon olive oil, optional
For the Dough
- In a large mixing bowl, combine all the ingredients.
- Stir everything together until it forms a dough.
- Using clean hands, knead the dough for a few minutes until smooth.
- Cover the dough and let it rest for at least 15 minutes. This will make rolling out the dough much easier.
Roll out dough
- You may divide the dough up into four pieces to make the rolling process easier. Knead the dough into a rough rectangle log-shape.
- Using a rolling pin or pasta maker, roll the dough out to your desired thickness keeping in mind it will expand during cooking. I like 1mm or just a little thinner for general pasta noodles.
- Dust the top of the dough with flour and roll it up. Use a sharp knife to cut sections across the roll. For fettuccini, cut 1 cm wide (just under 1/2 inch); linguine = 6mm (1/4"); spaghetti 2-3mm (1/8").
- Unroll the pasta to reveal your pasta noodles. Dust with flour to prevent them from sticking to each other.
- Now you're ready to cook the pasta or store it for later (see notes).
To Cook Fresh Pasta
- Heat a pot with water and a pinch of salt to boiling.
- Drop the pasta noodles in and allow it to cook until they float to the top. This takes about 30 seconds.
- Drain the water out and serve!
If you are not cooking the pasta right away, dust the noodles with flour to prevent them from sticking and store in an air-tight container. It will keep up to a week or you may freeze it.
To store as dry pasta, let the pasta air-dry on a rack until completely dry. Then store in an air-tight container or bag.
Serving Size:1/4 of recipe
Amount Per Serving: Calories: 146Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 266mgCarbohydrates: 29gFiber: 1gSugar: 0gProtein: 4g
Nutritional Information automatically calculated by a plugin and may not be correct.