Make Your Own Fresh Pasta - Vegan




Introduction: Make Your Own Fresh Pasta - Vegan

A basic pasta dough recipe that you can make without a pasta machine or eggs. Easily customizable!

Ingredients: 1 2/3 cup all purpose flour
about 2/3 cup of water
1/2 to 3/4 tsp salt
and if you're making filled pasta, you may want to add 1 tsp oil.

Step 1: Combine Ingredients and Mix

-In a large bowl, combine the flour and salt, then add the water.

I wanted to flavour this pasta, so I added some thai curry paste to the water before mixing the ingredients together.
You can add anything you like. A couple of teaspoons of tomato paste will give you reddish pasta, pureed spinach will give you green pasta etc.
Go nuts! Just remember to adjust your liquid measurement as you add other ingredients.

-Stir the mixture with a fork until it starts to form a ball. Then you can use your hands to combine the dough. If it's too dry, add more water (very little at a time) or if it's too wet, add a touch more.

Step 2: I Knead You, Baby.

Turn on the Radio and relax.

Turn the dough ball out onto a well-floured cutting board. Flour your hands as well.

You'll need to knead the dough for about 10 minutes, or until it becomes smooth and pliable.

If the ball or board are too wet, dust them with flour. You should be able to work with the ball without having it stick to anything. You may have to add flour periodically through the kneading process.

To knead, push the dough away from you with the heel of your hand. Then fold it over on itself, turn it and repeat.

Step 3: Take a Break

Let the dough rest, covered in plastic wrap for about 10 minutes.

Step 4: Divide, Roll, and Cut the Dough

After you've rested your dough, divide it into eighths. Take one of the eighths to work on, and put the others aside, covered so that they don't dry out.
Flour your surface again, and flour your dough segment.
Using a rolling pin, roll the pasta out, rolling from the middle to the outside.
Then turn your pasta strip and repeat. Lift the pasta off the board as you turn it to ensure it's not sticking, and add more flour if you need it.

When the dough is as thin as you can comfortably get it (mine was between 2 and 4 mm thick) you're ready to cut noodles.
*Note: you can let your dough air-dry at this point for a few minutes. It will make it easier to cut . But don't let it dry out :)

I cut fettucine style noodles, which are just strips about 3/4 inch thick.

Flour your rolled noodle well all over. Then loosely roll it up.
Then, with a sharp knife, make cuts along the roll.

Unroll the noodles and you have your pasta!

Step 5: Drying Out and Storing.

If you're going to use your noodles right away, lightly flour them so that they don't stick together, and put them on a plate.
Boil some water, cook them until they float, and serve with your favourite sauce.
Some recipes recommend you dry your noodles for a few minutes before storing them. I dried mine on a baking rack, but my italian nonna used to lay clean tea towels on the back of kitchen chairs and dry her noodles that way.
If you want to refrigerate them, flour them and put them in resealable containers. Use within 3-5 days.

If you'd like to freeze them, flour them,roll them into nests and put them in a freezer safe container, or lay them on a baking sheet and cover and freeze.


2 People Made This Project!


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29 Discussions

Thank you for sharing, I love pasta!
I always thought you couldn't make pasta vegan, but on my process of going vegan finding this recipe will make it so easy for me cut animal product out easy !! Thank you!

Bravo! Who needs Bertoli!! I usually add the oil anyway to make trenette. I also like to make pasta with eggs also. 1 cup ap flour, 1tbl oil, 2 tbl water, and 1 egg. Fresh pasta tastes ten times better than the dried noodles. They sell fresh pasta at a premium in the store. Once you make your own pasta a time for two. you will never go back. I have a pasta machine, but still prefer the handmade rustic noodles. I like to take a rested dough spread it out in sort of a big square. I will flour it real will so nothing is sticky. I roll the dough up like a jelly roll. and then cut sections (cut perpendicular to the roll). that will be strips when unrolled. Boil the strips until cooked , remove from the water and then add your favorite topping to the noodles. mangia!

10 replies

Eggs are not vegan. We don't exploit animals, no eggs!

Your right they are not, but there are some people who have no problems with eggs. There is also vegan egg substitutes,

People think they have no problem with eggs til they learn about the millions of little baby boy chicks who are ground up alive on birth. They put them on conveyer belts and drop them into whirling steel teeth of death. Of course boy chicks have no monetary value to egg producers aside from whatever [expletives deleted] they sell the ground up chicks to. I wonder if they charge extra for the pain they inflict. Maybe they get off on using a product that causes millions of babies to suffer. A baby chick's pain is no less just because he's tiny. His pain is still huge and horrible to him. They there is the stuff they do to the poor girl chicks, who grow up to live in terrible circumstances. Why would you eat anything coming from such a system? Then we can go on to the health repercussions from eating eggs . . . but I'll stop with the cruelty, it should be enough.

calm down mate we all know about it

I've been reluctant to try vegan pasta as I suspect it will be like gluten free pasta and not hold together too well. I guess I wont know until I try it but can you tell me what the difference is in texture with vegan vs egg pasta?

Almost all pasta is already vegan - yay! As are many foods everyone has been eating for millennia. Even some of the fresh (refrigerated section) pastas are entirely fresh. And, if made with wheat, full of gluten. DeBoles has a nice corn pasta that's both gluten free and vegan and (thirdly) delicious! Yay!

Hey did you know that all pre made dried pasta you buy in a packet at the supermarket has no egg in them. Just the pastas in the cold section unless it's especially labeled dry egg pasta

i reaaaaaaally like this recipe,thanks :3

can this be made with Almond flour?

I have a pasta machine.... Will this work in that? I just got it and have NEVER used it..... I have NO idea what I am doing... LOL!!!

This worked great. The dough was very workable and elastic. Who needs eggs in pasta?

This is a good recipe. I used 100% whole wheat flour, and made tofu-spinach ravioli. I forgot to add the 1tsp oil recommended for filled pasta, but it turned out very well anyway. I'll be tucking this into my little recipe box for future use.

thats really nifty... i'm vegan and its totally hard to make anything f/ scratch... and then when you do it tastes well iffy. So i think tomorrow i'm going to start making myself up some noodles... i think this is so freaking awesome... Most Def.

1 reply