All you need are 3 basic ingredients to make your own homemade pasta at home. Plus it’s Vegan and NO pasta machine needed. Don’t be scared, if you think making homemade pasta is difficult, not really. Le me show you how to make
Does pasta making sounds as scary to you as making homemade yeast bread? I totally understand how you feel, I was in the same boat as you until I learned how to make my own pasta at home using only the most basic ingredients: flour, water and oil, that simple.
What You need to make homemade Vegan Pasta
- All-Purpose Flour – You can use whole wheat flour or gluten free flour to make both Vegan and Gluten free but you may need to adjust the amount of liquid as these type of flour have different moisture level. Whole wheat flour has a tendency to absorb more liquid, and so you may need more than what is specified in the recipe. Gradually add 1 to 2 tbsp until you get a soft almost wet but not too wet dough. The same goes for using Gluten free flour.
- Oil – I used olive oil, but any flavorless will work too, the likes of canola or vegetable oil.
- Water – Well, this is as basic as gets in terms of the binder that you can can use.
How to Make Vegan Homemade Pasta
Making your homemade pasta is not as difficult as it sounds, the most that you will do is few minutes of kneading and rolling the dough to get it thick. There’s not even any complicated steps here, all you need to do is to mix water and oil then pour it over the flour and knead until it forms into a ball of dough. The important thing to watch out for this is the texture of the dough. You want it to be soft as possible so that is easy to roll and knead. If the dough is to dry, it will be a nightmare rolling it, worst you may even end it throwing it. On the other hand if the dough is to wet, it will be a big mess rolling it and it will not hold the shape. The trick here is to really feel the dough, this is why it helps that you are doing the kneading manually. Feeling the dough will tell you if you need to add more flour or liquid. Sometimes you need to add a little bit more of water or flour to get the right texture. The amount of flour or water depends on the moisture of the flour you are using. Old flour tends to be drier and this will require more liquid, while new flour will be just fine with the amount mentioned in the recipe.
Can I substituted All-Purpose Flour with other flour?
- Whole wheat : Yes
- Gluten Free – Yes
- Bread Flour – No
- Cake Flour – No
Remember, substituting different flour could affect the flour or liquid measurement or both. Start with the recommended measurement and adjust as needed when you start kneading the dough.
How to store uncooked vegan pasta:
To store fresh pasta keep it covered on a tray in the fridge for up to 3 days. It also freezes really well for up to 8 weeks.
How is homemade pasta different from store-bought dried pasta?
Homemade Pasta can be used just the same as dried store-bought pasta. The big difference is that the homemade pasta cooks a LOT faster than dried store-bought pasta. You only need about 2 minutes to cook it, once it floats on the top, the pasta is done. That easy!
Second, the texture is different. Homemade pasta are softer and o course fresher. The softness of the homemade pasta also depends on how thin you are able to roll it. The thinner it is the better. If you have it thick, it will be a little bit gummy. So extra a little more effort in rolling it.
Can I replace the water and oil with egg?
Yes, that would be the the egg pasta version. Try to use the same amount of liquid as the egg. This recipe uses 1/2 cup of liquid, so I you replace it with egg, you should also replace it with 1/2 cup wort of egg to start with. Crack the egg in a measuring cup. The amount of egg will depend on how small or large the egg that you are using. I would say about 2 large eggs, normally that would be 1/2 cup. If you are missing 1-2 tablespoon, jut add water to make it to 1/2 cup instead of cracking another egg.
- 1/3 cup Water, ( you might need a little more)
- 3 tbsp Olive Oil
- 1 cup All-Purpose Flour
- Mix Wet Ingredients: In a small jug, whisk together the water and the olive oil, set aside.
- Mix the Dry Ingredients + Wet Ingredients: On a large, flat surface place the flour in a mound. Make a well in the center of the flour. Slowly add some of the water and mix into the center of the flour. Using a light hand, gently bring the flour into the center of the well using a fork or your fingertips. Keep adding more water and incorporating the flour until all the flour has been absorbed. Once the dough starts to form, bring it together with bench scrapper and use your palms to knead it into a smooth dough. This will take roughly 5 minutes.
Note: if your dough is on the dry side you can add a little bit of water to bring it together. If it is too wet, add a little bit of flour but not too much. Just enough that it stops sticking to your hands.
- Chill: When the dough forms a ball, cover tightly with cling wrap and refrigerate for a minimum of 30 minutes to allow the dough the rest and the gluten to develop. No longer than 18 hours.
- Roll: After resting, remove the dough from the fridge and flour your work surface and rolling pin and roll the dough into a large thin sheet. Make it as thin as possible, there is no exact measurement.
- Cut: Once the dough has been rolled out, fold it over itself several times. Cut the roll of pasta into strips roughly 1/4 inch thick depending on what pasta you are making. Then dust some flour over the sliced strips of dough and unravel them to reveal your fresh pasta.
- Set cut pasta aside on a tray and leave out at room temperature to cook off or cover and place in the fridge to be cooked later.
To Cook Vegan Pasta:
- Place a medium pot over medium-high heat and boil 6 cups of water. Once the water is boiling salt it and place the fresh pasta in the water.
- Add the pasta and allow to cook for roughly 2 minutes or until tender. When the pasta floats to the top of the pot it is ready.
- Strain the water off the pasta and drizzle with some olive oil. Serve with pasta sauce of your choice.
Nutritional Information was calculated using Veryfitwell Recipe Calorie and Nutrition Calculator. For details about Nutritional Information in this website, please read the Disclaimer page.
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