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Homemade vegan pasta is easier to make than you think and tastes so much better than store-bought. You only need a few ingredients, all of which you probably already have on hand. Top with your favorite veggies and sauce and you have a delicious meal. It is so satisfying and fun to make homemade pasta!

Instructions

1. In a stand mixer fitted with a dough hook, combine the flour and salt. With the mixer on low speed, add the oil, and then water a little at a time until fully incorporated. You can also mix this in a mixing bowl and knead by hand if you don’t have a stand mixer.
2. Knead for about ten minutes until the dough is elastic and smooth. Cover the dough with a towel or plastic wrap and let it rest for 20 minutes.
3. Lightly flour a work surface and cut your dough into 4 equal pieces. Using a pasta maker or rolling pin, roll out your dough to the desired thickness. To do this with a pasta maker, take one piece of dough and flatten it slightly. Flour it well and feed it through the pasta maker on the thickest setting. Turn the dial to the second thickest setting and feed your dough through again. Repeat this until the dough is the desired thickness. You don’t want to go all the way to the thinnest setting for pasta. Dust the pasta sheets with flour.

4. Once you have rolled out all 4 sheets of dough, now it’s time to cut it into the desired shape. You can cut the noodles by hand or use the pasta-cutting attachment on your pasta maker. For this recipe, I used the fettuccine setting and ran the sheets of pasta through the cutting attachment until all my dough was cut.

5. Dry your noodles on a pasta rack or in a traditional nest shape. You can also flour your noodles to prevent them from sticking and scatter them on a baking sheet to dry.
6. Let the noodles dry for about 15 minutes. While you are waiting, set a pot of salted water to boil.
7. Boil your pasta for about 3-5 minutes. Fresh pasta only needs a few minutes to cook and will lighten in color when al dente.
8. Drain, add your favorite sauce, and enjoy your homemade pasta!

Try these other recipes:

Vegan Burrata Cheese

Vegan Bread Bowls

Blistered Balsamic Tomatoes

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Homemade Vegan Pasta

Homemade vegan pasta is easier to make than you think and tastes so much better than store-bought. You only need a few ingredients, all of which you probably already have on hand. Top with your favorite veggies and sauce and you have a delicious meal. It is so satisfying and fun to make homemade pasta!

Course Main Course

Cuisine Italian

Keyword eggless pasta, fettuccine, pasta, vegan

Prep Time 30 minutes minutes

Cook Time 5 minutes minutes

Total Time 35 minutes minutes

Servings 6

Author Allison Crawford at The Hungry Carrot

Ingredients

• 1 cup semolina flour
• 1 cup all-purpose flour
• 2 tbsp olive oil
• 1 cup water, room temp
• 1/2 tsp salt

Instructions

• In a stand mixer fitted with a dough hook, combine the flour and salt. With the mixer on low speed, add the oil, and then water a little at a time until fully incorporated. You can also mix this in a mixing bowl and knead by hand if you don't have a stand mixer.
• Knead for about ten minutes until the dough is elastic and smooth. Cover the dough with a towel or plastic wrap and let it rest for 20 minutes.
• Lightly flour a work surface and cut your dough into 4 equal pieces. Using a pasta maker or rolling pin, roll out your dough to the desired thickness. To do this with a pasta maker, take one piece of dough and flatten it slightly. Flour it well and feed it through the pasta maker on the thickest setting. Turn the dial to the second thickest setting and feed your dough through again. Repeat this until the dough is the desired thickness. You don't want to go all the way to the thinnest setting for pasta. Dust the pasta sheets with flour.
• Once you have rolled out all 4 sheets of dough, now it's time to cut it into the desired shape. You can cut the noodles by hand or use the pasta-cutting attachment on your pasta maker. For this recipe, I used the fettuccine setting and ran the sheets of pasta through the cutting attachment until all my dough was cut.
• Dry your noodles on a pasta rack or in a traditional nest shape. You can also flour your noodles to prevent them from sticking and scatter them on a baking sheet to dry.
• Let the noodles dry for about 15 minutes. While you are waiting, set a pot of salted water to boil.
• Boil your pasta for about 3-5 minutes. Fresh pasta only needs a few minutes to cook and will lighten in color when al dente.
• Drain, add your favorite sauce, and enjoy your homemade pasta!

Notes

• Fresh pasta is best enjoyed the same day it is made. It can sit at room temp for up to 1-2 hours until you are ready to cook it, or you can refrigerate it before cooking for up to twelve hours.
• To freeze your pasta, let it dry for at least an hour and place it in a freezer-safe bag or container. It can be frozen for up to 6 months. 
• Don’t have semolina flour? No big deal! Just substitute regular all-purpose flour instead. 

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