Miyoko Schinner’s new book, The Homemade Vegan Pantry, is one of my favorite cookbooks. I just had to share her recipe for her amazing homemade vegan pasta.
This vegan pasta recipe is easier than you might think. I’m not telling you that there’s no work involved in making pasta, but most of the effort is in rolling the pasta out.
What Is Pasta Made Of?
Pasta dough recipes are typically made with wheat flour, usually semolina flour, water, plus eggs in non-vegan pasta. In this homemade vegan pasta recipe we use a combination of semolina flour, all-purpose flour, water and absolutely no eggs.
You can also use whole wheat flour in this recipe if you want.
Does All Pasta Contain Eggs?
You may be wondering if vegans can eat pasta. Most of the time fresh pasta is made with eggs, so if you’re buying it pre-made be sure to read the label carefully. But there is eggless pasta.
On the other hand most dry pasta is traditionally made without eggs, but I’ve noticed that some fancier dried pasta also has eggs, so read the ingredients carefully no matter what type you buy.
Can You Make Gluten-Free Vegan Pasta?
It’s possible to make gluten-free pasta, but not with this recipe. Try my recipe for Quinoa Flour and Flax Gluten-free Noodles if you’re allergic to gluten.
How Do You Make Vegan Pasta?
It’s really the same process as egg pasta dough, but I love that Miyoko makes the dough in the food processor since that can be a little hard on my wrists. The food processor makes short work of it.
Do You Have to Have a Food Processor to Make Vegan Pasta Recipes?
If you don’t have a food processor you can make it the old fashioned way by mixing the flours together in a pile on a cutting board. Then make a well in the middle of the flour, add the water, then gradually mix together with your hands.
You can buy a manual pasta machine to roll the vegan pasta dough extra thin, but the rolling pin you have at home will work just fine.
Have you made homemade pasta before? If so, tell me how it went for you in the comments!
Handmade Vegan Pasta
- 2 cups semolina flour plus more for sprinkling
- 1 cup all-purpose flour
- 1 cup hot water , or as needed
Put both flours in a food processor. Put the lid on the food processor, turn it on, and slowly pour the hot water through the spout. The mixture will first look like cornmeal, then form tiny little balls whirling around the work bowl and, finally, after a couple of minutes, form a big ball in the middle.
Let it go for another 30 seconds to knead the dough, then turn it off. Remove the dough. It will be quite warm and pliable.
Flatten it out into a 1⁄2 -inch-thick pancake, then cut it into quarters. Cover the dough with a dry towel and let it rest for 10 to 15 minutes.
Sprinkle some semolina or all-purpose flour onto a clean, dry surface and put one of the four pieces of dough on it. Using a rolling pin, roll it out as thinly as you can (it will expand as it cooks).
You can make it as thin as an envelope with a card in it, or as thick as 1⁄8 inch, which will create a chewy, rustic, country-style pasta.
After you’ve rolled out all of the sheets, use a sharp knife or pizza cutter to cut them as desired, one sheet at a time.
You can cut them into any width that will suit the sauce of the evening, whether spaghetti, fettuccine, pappardelle, or lasagna.
Get that large pot of salted water boiling (about 8 cups), then cook the noodles for 2 to 3 minutes, until perfectly al dente.
Serve with a sauce of your choice. To store the pasta, toss it with a little semolina or flour to prevent sticking, then wrap in plastic wrap or put in a covered container and refrigerate for 2 to 3 days.