Making vegan fresh pasta from scratch is surprisingly simple. You only need flour, water, and salt to make homemade eggless pasta dough—plus a little oil if you want a softer, easier-to-roll dough. And you don’t need a pasta machine!
Vegan Fresh Pasta Video Tutorial
Why Make Vegan Fresh Pasta from Scratch?
Fresh pasta sounds intimidating until you actually make it. This recipe is made with simple ingredients and doesn’t require any special equipment, making it a great place to start if you’ve never made homemade pasta before.
And once you’ve made your own pasta, you get the Power of Pasta. Use it wisely and you shall always impress at dinner parties. 😉
This basic vegan pasta dough can be used to make all kinds of fresh pasta, including:
- Fettuccine — probably the easiest shape to start with
- Spaghetti
- Angel hair
- Ravioli
- Tortellini
- And other hand-cut pasta shapes
Fresh homemade pasta is tender and has a wonderfully chewy texture. It’s also a fun kitchen project to do with family or friends.
And if you remember those empty grocery store shelves of March 2020, there’s another benefit: knowing how to make pasta from basic pantry ingredients is a pretty useful skill to have. ✊
What you need to make Vegan Fresh Pasta
The basic ingredients for this vegan fresh pasta recipe are incredibly simple:
Flour: I generally use all-purpose flour because it’s inexpensive and easy to find. If you have access to pasta flour, you can experiment with that too.
Water: Room-temperature water hydrates the flour and brings the dough together.
Salt: A little salt seasons the dough.
Oil (optional): I like adding a small amount of oil because it makes the dough softer and easier to roll out. You can leave it out if you prefer.
That’s it! No eggs and no commercial egg replacer are needed.
Don’t I need eggs to make pasta noodles?
Nope!
Eggs are traditional in many fresh pasta recipes, but they’re not essential for making delicious homemade pasta. This recipe uses water to hydrate the flour instead, creating a simple eggless pasta dough that can be rolled, cut, and cooked just like other fresh pasta.
The result is a tender, chewy pasta that’s perfect for sauces.
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
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.
What to Serve with Vegan Fresh Pasta
Fresh pasta is especially good with simple sauces that let the texture of the noodles shine.
Try it with my Easy Vegan Garlic Scape Pesto and a sprinkle of Smoky Sunflower Parmesan.
You can also use this homemade vegan pasta anywhere you’d normally use fresh egg pasta.
How to Store Fresh Vegan Pasta
Fresh pasta is best cooked right away, but you can also store it for later.
Refrigerator: Dust the noodles generously with flour to prevent them from sticking together, then store them in an airtight container in the refrigerator for up to a week.
Freezer: You can also freeze the fresh noodles. Dust them with flour first so they don’t clump together.
Dry pasta: To store the pasta at room temperature, spread the noodles out on a rack and let them air-dry completely. Once they’re completely dry, transfer them to an airtight container or bag.
Dried homemade pasta generally takes about 1–3 minutes to cook, depending on the thickness and your preferred texture.
Frequently Asked Questions
Is fresh pasta vegan?
Fresh pasta is not always vegan because many traditional fresh pasta recipes contain eggs. This recipe is completely egg-free and vegan, using flour, water, and salt instead.
Can I make vegan pasta without a pasta machine?
Yes! You can make this fresh vegan pasta entirely by hand using a rolling pin and a knife. A pasta machine is convenient but not necessary.
What flour is best for vegan fresh pasta?
All-purpose flour works well for this recipe and is what I normally use. You can also experiment with specialty pasta flours if they’re available to you.
How long does fresh pasta take to cook?
Very fresh, thin pasta cooks extremely quickly. This fettuccine takes about 30 seconds in boiling water, although the exact time will depend on the thickness of your noodles.
Can I freeze homemade vegan pasta?
Yes. Dust the fresh noodles with flour to prevent them from sticking together, then freeze them. You can cook the noodles directly from frozen; they may need a little longer than freshly made pasta.
Printable Recipe For Vegan Fresh Pasta
How to Make Vegan Fresh Pasta from Scratch (EASY!)
Fresh vegan pasta is easy to make; no machine required. You can use the same dough to make fettuccine, spaghetti, tortellini, ravioli and more! All you need is flour, water and salt. Oil is optional.
Ingredients
- 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
Instructions
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.
For 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!
Notes
Storage
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.
Nutrition Information:
Yield:
4Serving Size:
1/4 of recipeAmount 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.
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[…] feeling adventurous, why not make your own fresh pasta? It’s easy; check out this recipe for vegan fresh pasta. You don’t even need a pasta making […]
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Thank you very much for sharing all this wonderful recipes. I did this pasta sunday with my own tomato sauce and it was awsome.