This fresh homemade pasta dough is made with just 4 simple pantry staple ingredients and is entirely eggless and easily gluten free! Use this fresh pasta dough in any of your favorite vegan pasta recipes for an incredibly delicious dinner!
Is it easy to make fresh eggless pasta dough?
If you’ve ever made homemade pasta dough before, you know that typically, people like to use eggs. But you can easily make fresh pasta without eggs (and it tastes just as good as the classic- like my homemade vegan gnocchi!).
This wonderfully simple, quick, easy, and beginner friendly pasta dough recipe is the perfect vegan pasta that everyone will love. And it goes great in just about any sauce: cherry tomato sauce, vegan cacio e pepe, dairy free vodka sauce, vegan pesto, and more.
The only thing we really need to focus on is swapping out the eggs from the pasta. To do this, I’ve offered two options for making homemade pasta dough.
Homemade vegan pasta dough two ways:
This is the easiest homemade vegan pasta recipe for a few reasons:
We’re not only keeping the ingredients super simple, but we’ve also provided two different options for egg replacements, based on what’s available in your area. Each option can also easily be made gluten free, and we’ll even go over how to make pasta without a pasta machine.
Here are the two ways we can make homemade vegan pasta dough:
- Flour:You can use all purpose flour, einkorn flour, or 00 (double zero) flour. We’ll go over the gluten free options down below!
- Sea salt:Just a pinch of salt brings the flavor to this dough!
- Olive oil
- Water:This is our first vegan egg replacement, and certainly the cheapest. Just using water!
The second way would be to swap out the water for:
- Dairy free yogurt:I used Forager Project cashew milk yogurt, but I’ve also tried this recipe with coconut milk yogurt, and even Forager Project’s sour cream.
Next, you’ll also need:
- A clean work surface with extra flour
- Pasta machine or a large knife
How to make vegan pasta (overview)
For the full written instructions and ingredient measurements, see the bottom of this post in the recipe card. You can also hit the “jump to recipe” button at the top of this post! Here, we’ll go over a brief overview of the steps, along with providing visuals for a better understanding of the recipe.
In this section, we’re going to go over how to make vegan pasta from scratch with a pasta machine:
- Make the dough:
In a large bowl, whisk together the flour and sea salt. Then add in the remaining ingredients from either vegan pasta dough option and stir until combined.
- Knead the fresh pasta dough.
It’s super important to knead the dough here. We want a smooth dough ball. This should take about 10 minutes. The dough will seem like it won’t come together, but it does with a bit of work!
- Divide the dough into four sections.
Then you’ll roll one section of the dough out.
- Use the pasta machine to make the fresh pasta.
Fold the dough and roll it through various settings multiple times (described in the recipe card) to fold and flatten the dough. Then the final roll, you’ll place the pasta dough through the fettuccine, spaghetti, or tagliatelle noodle settings. Make sure you’re really flouring the dough through each roll.
- Boil the pasta!
Once all of your pasta has been made, you can boil your homemade fresh pasta and use it in your desired recipe. This pasta cooks much more quickly than dried pasta. You’ll really only need 3-5 minutes to reach a good al dente texture.
Do I need a pasta machine to make fresh homemade pasta?
I find it’s easiest to use a pasta machine here, but this is only necessary if you really really love making pasta! Pasta machines can be on the pricier side, so if you’re just going to make pasta once, then getting a machine might not be worth it.
However, if, like me, you like how simply you can make the ingredients (and especially if you’re gluten free and need gluten free pasta, this is much easier to choose the best quality ingredients!), then a pasta machine might be worth the investment!
That being said, here’s a great video onhow to make pasta without a machine. You’ll simply fold the dough, as we mentioned above, and use a sharp knife to slice each strand.
Make sure you flour your work surface very well!
How to make gluten free pasta:
If you want to make this homemade vegan pasta a gluten free pasta instead, you can easily do so! If you don’t have a gluten allergy, such as Celiac Disease, but rather need a really low gluten pasta, I recommend usingEinkorn flour.
Einkorn is a variety of wheat, but is much different from our modern wheat. It contains a much lower content of gluten, and actually a variety of minerals.
For a homemadegluten free pasta, you can use gluten free 1:1 baking flour, such as Bobs’ Red Mill in the blue bag.
Can I freeze fresh pasta dough?
Absolutely! If you don’t plan on using this fresh pasta dough right away, you can easily freeze it. I personally recommend rolling and and slicing the pasta into its shapes before freezing. It’s much easier to work with fresh dough rather than frozen dough, in my opinion.
To freeze this pasta in its nest shape, simply wrap the pasta noodles in plastic wrap, but not tight enough that you’d squish the shape of the noodles. Then place the noodles into an airtight bag and into the freezer. You can freeze the pasta dough for up to 3 months.
Alternatively, if you’d like to make this pasta the following day, you can wrap it the same way as above, only this time storing it in the fridge.
Recommended vegan pasta dishes using homemade vegan pasta:
Of course, once you’ve made your homemade vegan pasta, it’s time to a complete your healthier vegan Italian dinner with a sauce! Of course, a simple tomato sauce topped with vegan cheese (my favorites are Miyoko’s and Violife!) is always wonderful. But pasta doesn’t have to be boring!
Here are a few of my favorite easy vegan pasta recipes that taste wonderfully with this homemade vegan pasta:
- Vegan pesto pasta
- Easy vegan fettuccine Alfredo
- Pasta con broccoli
- Use thegarlic sage sauceof these vegan sweet potato gnocchi
- Easy vegan pumpkin pasta
- Quick Vegan mushroom pasta
Of course, if you just want a simple pasta dish, cooking the pasta then sautéing it with roasted cherry tomatoes, fresh basil, olive oil, and a pinch of sea salt is also wonderful and super easy!
Want to save this recipe for later? Add it to your favorite recipe board on Pinterest!
If you make this recipe, please be sure to leave a comment and a rating ⭐️⭐️⭐️⭐️⭐️ below. This helps others to find the recipes! As always, I absolutely love to see your beautiful creations on Instagram and Pinterest, so be sure to tag me there as well!
4 Ingredient Homemade Fresh Pasta -No Eggs! Vegan!
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- Author: Britt Berlin
- Prep Time: 20
- Cook Time: 5
- Total Time: 25 minutes
- Yield: 4 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegan
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
Instructions
- Please read through allinstructions 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.
Glutenfree: 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 recipedoes 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!
