Sometimes, there’s nothing more satisfying than a nice big bowl of pasta. So imagine how much more satisfying it gets when you’ve made your own vegan fresh pasta dough from scratch!

Usually, fresh pasta dough recipes call for eggs but the good news is that a vegan version sans eggs is not only completely possible but also makes pasta that is just as tasty.

If you’ve never made your own pasta before, it’s not as difficult as you might think. My recipe gives you step-by-step instructions.

You will need a pasta machine to get an even thickness, plus it will save you a ton of time.

As you’ll see from the recipe instructions below, you have to feed the dough through the machine several times and trying to do that by hand with a rolling pin would be very difficult, not to mention time consuming.

You don’t need any specialized ingredients for this recipe. If you don’t have Italian Tipo 00 flour (which is the gold standard in flours for pasta and pizza base making) this recipe works just as well with standard all-purpose flour.

The addition of turmeric powder gives the dough the lovely yellow glow that you would otherwise get from egg yolks, giving it a more authentic look.

Once you’re done, you can boil the pasta straight away and serve it up with your favorite sauce. If you’re looking for inspiration, check out our pasta sauce recipe archive. Buon appetito!

Print Recipe

5 from 1 vote

Vegan Fresh Pasta Dough

Making your own homemade pasta is a fun and delicious experience. Follow my step-by-step instructions and you’ll be enjoying a big bowl of fresh vegan pasta in no time.

Prep Time30 minutes mins

Cook Time5 minutes mins

Course: Pasta and Noodles

Cuisine: Italian

Servings: 4 people (1 pound)

Calories: 353kcal

Author: Kevin

Ingredients

• 2 1/2 Cups flour all purpose or Tipo 00
• 1/4 Cup fine ground semolina flour
• 1/4 teaspoon turmeric powder
• 3/4 Cup warm water
• 1 teaspoon salt
• 1 Tablespoon extra-virgin olive oil

Instructions

• In a food processor or bowl, combine all the dry ingredients and mix.
• Slowly drizzle in the oil and water until the dough just starts to come together. Transfer to your counter or a large bowl.
• Knead the dough for a few minutes until smooth. Cover with plastic wrap and let rest for at least half an hour.
• Get your pasta machine set up. Start with the rollers on the widest setting.
• Cut the dough in half and flatten out one half with your hands. Feed it through the rollers of your pasta machine. Fold it in half lengthwise and feed through the rollers again. Repeat this feeding and folding for about 20 times more on the widest setting. *Occasionally you will need to fold the dough in half from side to side to keep it from being too wide to feed through the rollers.*
• Move the rollers down a notch to the next setting and pass through once. Do not fold the dough in half anymore. Move the rollers down another notch and pass through again. Move the rollers down another notch and pass through again. Keep moving down until you reach the desired thickness of your pasta. Usually 1 to 2 notches above the thinnest setting.
• Cut the pasta into whatever shape you like using a knife or the pasta cutter attachment on your pasta maker.
• Hang the cut pasta on a pasta drying rack or spread out on a floured sheet pan or counter.
• Repeat with the second half of the dough.
• Fill a large pot with salted water and bring to a boil.
• Cook for 3 to 4 minutes or until al dente. Drain and serve straight away with your favorite sauce.

Notes

For pasta sauce ideas check out our archive of pasta sauce recipes.

Nutrition

Calories: 353kcal | Carbohydrates: 67g | Protein: 9g | Fat: 4g | Sodium: 585mg | Potassium: 103mg | Fiber: 2g | Calcium: 12mg | Iron: 4.1mg