Description

his fresh homemade pasta dough is made entirely eggless and easily gluten free with just pantry staple ingredients! Use this fresh pasta dough in any of your favorite vegan pasta recipes for an incredibly delicious dinner!

Ingredients

Scale

Homemade Vegan Pasta with Water:

2 cups (250 g) 00 flour, einkorn flour, all purpose flour, or gluten-free 1:1 baking flour*
2/3 cup (160 mL) water
2 tsp olive oil
1/4 tsp sea salt

Homemade Vegan Pasta with Dairy Free Yogurt:

2 cups (250 g) 00 flour, einkorn flour, all purpose flour, or gluten-free 1:1 baking flour*
2/3 cup (160 g) dairy free yogurt or vegan sour cream, such as Forager Project, room temperature
2 tsp olive oil
1/4 tsp sea salt

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Instructions

Please read through all instructions before beginning. This pasta is best cooked right after making it. However, you can store it wrapped tightly with plastic wrap.
Prep: Decide which pasta variation you will make, and measure out all ingredients for that variation. The method for each is the same. Make sure that you have a clean surface to work on.
Make the dough: In a large bowl, whisk together the flour and salt. Add in the olive oil and water (or dairy free yogurt), and use a fork to mix and combine. It will appear that it won’t come together, but with a little work, it will!
Knead the dough: Once the pasta dough is almost completely mixed, lightly flour a clean surface, and knead the dough until smooth, about 10 minutes.
Make the pasta: You can make the pasta either with a pasta maker, as I did, or by hand. Divide the dough into four equal sections. Set three of the sections aside on a generously floured surface, and lightly flour the surface you’re working on, as well as a rolling pin. Roll out one of the sections to be about 10″ long, and set the thickness of your pasta maker to be “0” (zero). Roll the pasta dough through the lasagna part of the pasta maker. Fold the rolled strip in half and repeat, this time with the settings to “1” (one), then “2” (two), and finally “3” (three). Make sure to flour the dough each time. Then set the pasta maker settings to fettuccine or spaghetti. Flour the dough once more, then place the dough through the pasta maker to create the pasta. Lightly place the pasta into the shape of a nest, and repeat for the remaining dough. Each dough should take about 5 minutes.
Boil the pasta: Bring a large pot of water to a rolling boil. Add the pasta into the water, and cook for about 5-7 minutes, or until not chewy in texture. Strain the pasta (making sure to reserve some pasta water for the sauce) and serve with your favorite sauce (like this cherry tomato sauce or vegan pesto), or use in your desired recipe!
Storage: If you’d like to wait to make the pasta, make sure that each nest is well floured. Place each pasta nest into plastic wrap and wrap so that there isn’t a lot of air, but that the pasta isn’t being squished. Then place the pasta into a plastic bag and store in the freezer for up to 3 months.

Notes

Flours: Traditionally, you would also include semolina flour in your pasta. This can be hard to find based on regional availability currently. It’s not necessary that you include semolina flour; however, if you would like to include semolina flour, you can swap in 1 cup (150 g) semolina flour for 1 cup (125 g) regular flour. Please note that semolina flour is not gluten free, so this option would not work for gluten-free vegan pasta.

Gluten free: I used Einkorn for a very low gluten version of the pasta. However, it’s not entirely gluten free so it is not suitable for those who have a gluten allergy. That being said, this recipe does work with a gluten free 1:1 baking flour blend, such as Bob’s Red Mill in the blue bag. This flour contains xanthan gum, which helps to bind the pasta together.

Dairy Free Yogurt: For dairy free yogurt brands, I suggest using Forager Project cashew milk yogurt, unsweetened and plain. I’ve also tried this pasta with their vegan sour cream, and it works wonderfully!