This homemade vegan pasta noodle 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.
Homemade Vegan Pasta Photo © 2015 by Eva Kolenko
What Are Pasta Noodles Made Of Anyhow?
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.
Just Looking for Vegan Pasta Recipes that Aren’t Noodles?
Check out some of these recipes that use vegan dried pasta!
- Summer Slow Cooker Pasta Sauces
- Butternut Squash And Kale Lo Mein With Crispy Tofu
- 3 Sneak-in-Some-Veggies Pasta Sauces
- Easy Avocado Lemon Basil Pesto
- Slow Cooker Lentil Bolognese
Does All Fresh 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.
Is Any Pasta Vegan?
Check out dry pasta if you are looking to grab some at the store. You can also make egg-less pasta using the recipe at the bottom of this post!
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.
I love the recipe from The Homemade Vegan Pantry like this Easy Vegan Pasta recipe!
How Do You Make Homemade 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!
Ingredients
- 2 cups semolina flour plus more for sprinkling
- 1 cup all-purpose flour
- 1 cup hot water , or as needed
Instructions
- 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.
Notes
Nutrition
Kathryn Grace says
August 31, 2015 at 11:14 amYes, I have made pasta at home, from 100 percent whole wheat flour, but not in years. We loved it! You’ve inspired me to give it another go. One drawback for me has been that I had no pasta dryer on which to hang the noodles after cutting, as my grand-aunt did when she made pasta. I always thought it a requirement. I’ll try your method, without improvising a drying rack. Just drop those lovelies in the boiling water. Can’t wait to try it again! Thank you.
liz says
September 17, 2018 at 1:47 pmMy parents used to always use broom handles set between two chairs!
Tina says
January 8, 2016 at 3:09 amOmg! I have to try it, it looks wonderful! 😀
Ola says
September 18, 2016 at 7:45 amAwesome recipe! Thanks 🙂
Irma says
January 3, 2017 at 4:01 amMaking fresh pasta is one of my new year’s resolutions. Thanks for the recipe. I saw yesterday a pasta on the television made of 300 gram all purpose flour and 200 gram spinach. That made me search for more vegan pasta recipes and found yours. My children and I deserve the best, so no more shop bought pasta anymore.
Marcia says
August 17, 2017 at 3:16 pmIrma –
How did you prepare the spinach when you use it? I’d love to find out and make it myself. We purchase a variety of pasta’s that use vegetables with the flour and really enjoy them! Thank you, in advance, for taking the time to share your process!
Linda Watson says
August 17, 2017 at 11:28 amFantastic! Thanks so much. I bought a pasta machine a few weeks before I went vegan, then found all the recipes called for eggs. I buy fresh pasta every week at the farmers’ market. They recommend freezing what you can’t use in a few days. It’s worked for me.
DIANE BASSETT says
August 17, 2017 at 11:56 amThis would make a GREAT party theme– gather people, open a bottle of wine, whip up some batches of pasta dough, drink wine while it rests, get everyone rolling theirs out, cutting them up, etc. Sounds like a blast.
Kathy Hester says
August 17, 2017 at 11:59 amThat’s a great idea! Don’t forget to invite me 😉
Marcia says
August 17, 2017 at 3:12 pmWonderful idea, thanks for sharing it!!! I can hardly wait to try the recipe. mmmmmmm homemade pasta…I am so there! I will return to rate it after making it.
Jenn says
August 17, 2017 at 12:28 pmWe make homemade pasta all the time. We use all kinds of veggies, and my daughters favorite is made out of potatoes. The whole process takes less than 30 minutes (We make the dough in our bread machine, then roll it thin with a manual pasta machine)
Kathy Hester says
August 17, 2017 at 4:23 pmAnother great idea!
Marcia says
August 17, 2017 at 3:19 pmWhen putting the flour & water in the food processor, are we supposed to use the “S” blade? I don’t have a plastic one, just the one that came with the unit originally.
Thanks so much
Kathy Hester says
August 17, 2017 at 4:24 pmI use the metal one myself.
Nancy says
August 17, 2017 at 10:10 pmCook the noodles for ?? to 3 minutes? I think something is missing in sentence 4-5.
Kathy Hester says
September 2, 2017 at 8:54 pmThat’s 2 to 3 minutes.
Kate says
December 1, 2017 at 12:15 pmI loved this recipe from the start…but am not a fan of rolling and cutting. So last night I tried running the dough through my Omega juicer, which has attachments for extruding different sized pasta (basically, a large ‘bolt’ pushes the dough through holes to create the pasta). I had been concerned that the dough wouldn’t hang together, but I was totally wrong. It made fantastic spaghetti sized noodles and in half the time of rolling and cutting! Now I love this recipe even more, THANK YOU!
Sofie H Solbakken says
January 3, 2018 at 12:24 amIs there *any* way to make this gluten free and have it work?
Kathy Hester says
January 7, 2018 at 1:20 pmSince this isn’t my recipe I can’t really answer you, because I don’t know. However, I have a gluten-free noodle recipe here:
Bella says
February 22, 2018 at 10:20 amI own this book and the good need is she DOES include a gluten feee pasta recipe! It’s a great book.
Kay says
February 12, 2019 at 7:43 amI’m currently in the process of making a gluten free recipe. Using 2 cups gram flour and 1 cup GF plain flour!
Ashley Haskings says
March 19, 2018 at 2:20 pmThank you so much for sharing this recipe!
I made it once and loved it, and when I got familiar with the texture and process, I added italian herbs and red pepper flakes to the dough mix and it really made some tasty pasta. I then tossed it in a tiny bit of white truffle oil and Parmesan. Perfection.
I’ve never made pasta before and Gia was very easy, thank you again for sharing!
Ashley Haskings says
March 26, 2018 at 4:05 pmVegan parm, of course!
Bobbie says
July 12, 2018 at 9:58 amHi, this recipe looks amazing! Do you have any recommendations on how to prepare this by hand, without a food processor? Thank you!
Kathy Hester says
July 13, 2018 at 9:33 pmYou’ll just knead the dough by hand. It will take longer, but taste just as good.
Jenni Billings says
August 22, 2018 at 1:50 pmHI Kathy, is there a list of all the blogs that contributed to the tour of The Homemade Vegan Pantry? I have the book, but would love to see what others think have written about it =)
Kathy Hester says
August 24, 2018 at 12:29 pmI don’t have that list anymore – so sorry!