This quick & easy Homemade Vegan Pasta Recipe (Eggless Pasta Dough) can be made without a noodle machine in a few simple steps (see recipe video or step-by-step photos below). There’s also an option for how to make green Spinach Pasta.
To me, there’s almost nothing better than enjoying a big bowl of fresh Homemade Vegan Pasta, preferably with healthy veggies. I mean, pasta always makes me happy, but actually, homemade pasta makes me even happier. It tastes so much better than store-bought. I can still remember when I was a child and I wanted to buy pasta, my grandma always asked me if I was joking. She never ever used to buy any kind of pasta because she always said that homemade was the best! I don’t know about you, but I find that she was absolutely right! And did you know how easy it is to make noodles at home? It‘s really easy with this Pasta Recipe!
Easy Eggless Pasta Dough
While there is also eggless pasta available in the supermarkets, most fresh Pasta dough recipes are typically made with eggs. In this homemade vegan pasta recipe, however, I use absolutely no eggs. All you need is flour, semolina flour, water, plus a pinch of salt. If you’re a gluten-free eater, you can find a gluten-free option mentioned in the recipe notes. Simply knead the ingredients until it forms a nice soft pasta dough. Then wrap in foil and let it chill for half an hour in the fridge.
How to make Vegan Pasta
Actually, the preparation of this eggless pasta dough is pretty similar to my Ravioli Recipe, however, making tagliatelle or fettuccine is so much easier than filling and folding Dumplings. I’m not saying that there’s no work involved, but most of the effort is just in the kneading of the dough and rolling it out. Once it’s done, all you have to do is roll it up loosely and then cut it into strips to your desired size. Lastly, unfurl the strips – And there you have it, noodles!
How to make Spinach Pasta
Usually, I keep the dough for my Ravioli or Pasta Pockets simple and fairly neutral in taste. Now I also want to show you how to add color and flavor as I did with my Pumpkin Ravioli Recipe. This time I was in the mood for Spinach Pasta, however, you can also add other veggies, such as beet, carrots or sweet potatoes. Actually, it’s prepared exactly the same way, except you just use a little less water and add some puréed spinach instead.
My favorite Pasta Sauces and Pestos
There are so many ways you can serve delicious Homemade Vegan Pasta. You can make a stir-fry with vegetables or serve it with pesto or your favorite sauce. Here are some of my favorite pasta recipes:
- Mushroom & Spinach Pasta
- Avocado Pasta
- Vegan Mac and Cheese
- Vegan Bolognese
- Lentil Bolognese
- Pasta all Arrabbiata
- Alfredo Sauce
- Creamy Mushroom Sauce
- Sweet Potato Pasta Sauce
- Simple Tomato Sauce
- Basil Garlic Pesto
- Pesto Rosso
Get creative with this Eggless Pasta Dough
This Homemade Vegan Pasta Recipe is very versatile because you can make so many different things with it. You can add veggies to the dough, making them colorful, or form the dough into ravioli, pierogi, dumplings or any pasta shape you want. If you’re lucky enough to have a pasta machine, you can even make spaghetti for example. I also like to make penne, farfalle, and tortellini, but I will show you how to make it soon, in another recipe. So stay tuned!
If you’ve tried this recipe, I‘d appreciate a comment about how you enjoyed this pasta. I‘m always excited to read your feedback.
Homemade Pasta Recipe (vegan, easy)
Author:Ingredients
Easy Homemade Pasta
Spinach Pasta (Option)
- 3 oz spinach (80 g) fresh or frozen
Instructions
- *Note: Please watch the recipe video for visual instruction! Also, I highly recommend measuring the ingredients in grams rather than cups!
Homemade Pasta dough
- Mix the flour, semolina and salt in a bowl. Create a well. Pour in water and olive oil, mix together until well combined.
- Transfer to a working surface and knead to a smooth and soft dough, about 8-10 minutes. (Add more flour if the dough is too wet, add more water, if too dry).
- Form to a ball, wrap in cling foil and let chill in the fridge for 1/2 hour.
Cut Pasta (see step-by-step pictures in the text above)
- After the dough has refrigerated, cut into 2 equal portions.
- Place 1 portion on a floured working surface and thinly roll it out using a rolling pin (or pasta machine, if you have one).
- Dust with more flour (to prevent sticking) and loosely roll it up. Use a very sharp knife and cut the roll into strips. Use your fingers to unfurl the noodles and lay them loosely into several bundles to create noodle nests.
- Continue same process with the next dough portion.
- To cook, bring a large pot of salted water to a boil. Add pasta and cook until tender, about 3-4 minutes.
To make Spinach Pasta (optional)
- Cook fresh spinach until wilted, about 1-2 minutes (or defrost frozen spinach). Then squeeze and blend along with about 1/3 - 1/2 cup of water. Use this spinach mixture instead of only water in step 1 (make the dough) and continue with the recipe!
Notes
- To make the pasta dough gluten-free, you can use a gluten-free flour blend instead of flour and semolina. Also, I recommend adding an additional flax-egg (stir 1 tbsp ground flaxseeds + 3 tbsp water – allow to thicken for 2 minutes).
- When making a pasta bake, such as lasagna, there’s no need to boil the fresh noodles. Just add them directly to your recipe.
- To freeze fresh uncooked pasta, place the noodle nests on a floured baking sheet and freeze for 2 hours. Then, you can transfer to a freezer bag. To cook, put them straight into boiling water, no need to defrost.
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Hi Bianca!
I’m very much looking forward to making this pasta. I have a quick question, can I use all spelt flour or half spelt flour and a half rice flour?
Jeannette
Hi Jeannette,
you can use all spelt flour! I haven’t tried rice flour yet but I think half spelt flour and half rice flour will work as well. Just remember that different flours absorb different amounts of liquid, so you might need to use more or less water. 🙂
Thank-you. I’m going to make this today!
This recipe will be a staple in my household going forward. So easy and fun to make 👏🏻👏🏻
That’s awesome! Many thanks! 😉
Super easy!! I’ve never made pasta before and this came out SOOO good
So glad you loved it! ❤
Thanks for your feedback! 🙂
Hey, if I swap the AP flour for whole wheat, the dough becomes a bit hard and if I add more water it becomes too wet. Also the end pasta has a nutty whole wheat flavour which is still there even after the addition of sauce. What should I do? Any suggestions? I don’t wanna use AP flour and I’m vegan.
Hi Aaron,
that’s normal! If you use whole wheat flour the dough will be harder and the taste will be differently.
You can use a mixture of AP and whole wheat for a half and half solution.
Or you can try using light spelt flour.
Greetigs,
Bianca
Hey. I just tried out your recipie. It was awesome. But I wanted to make it with gluten free flour. So, can you kindly send me the ingredients and ratio for the gluten free flour? And if I make it with gluten free flour, will I be able to make a batch in advance? Like around a week. Like will the elasticity still be there after a week, as the mix doesn’t contain gluten at all.
To make this pasta recipe gluten-free you can try this gluten-free 1 to 1 baking flour instead of all-purpose flour and semolina. If you’re vegetarian, you can also add 2 eggs to make it more elastic. You can make the dough ahead and dry it. Once dry it keeps for a long period.
Hey, I just made this recipe and it turned out awesome. Btw just asking, can I make it with other veggies like yellow bell pepper or purple cabbage? Just to make my kids like the pasta more. And what should I add as a binding agent in the dough?
That’s awesome! So glad you love this recipe! 🙂
You can definitely use other veggies instead of the spinach to try different flavors and colors!
Simply substitute the spinach with the veggies of your choice in the same amount! No binding agent needed as the veggie puree will just replace a bit of the water needed for this egg-less pasta dough!
Greetings, Bianca
Okay, but can I make a batch in advance and store it for the whole week? I even have a dehydrator, can I use that to dehydrate it and store it so that I can use it whenever I want? It’s too much task to make it on weekdays
Yes, sure! 🙂
Dry pasta keeps even for months! Simply put it in a plastic or paper bag and store it in a dry cool room.
Can I use the same recipe for other shapes and Would it still be effective?
Yes, sure! 🙂
Thank you! The pasta came out great! I made one mistake when I rolled it up – I didn’t use enough flour and it was difficult to unroll and was sticky. I tried again and used a lot of the semolina flour to prevent the sticking – worked! I made it plain but will try the spinach next time. It was amazing!
That’s awesome! 🙂
I am glad it worked! ♡
Many thanks, Bianca!
I have never made pasta before (vegan or not vegan) and this recipe was so easy! I used the spinach pasta recipe to make my own ravioli and it was delicious, I would definitely recommend 🙂
Thank you so much! I am glad you loved this recipe! ♡
Sincerely, Bianca! 🙂
I can’t remember if I left a rating for this recipe before but it’s so darned good I figure I ought to make sure.
This is my go to pasta recipe. It is absolutely perfect for whatever you want pasta for. Lasagna? Ravioli? Spaghetti? Yup. Fresh, dried, or frozen? Yup. Absolutely perfect. It always makes a tender, beautiful noodle.
Thank you so much for this recipe.
Ooops. That wasn’t meant to be a reply to someone else!
I’m very happy that this recipe works so good for you! Thanks for your kind words and your rating. 🙂
Made this a few weeks ago for an anniversary dinner and made it into ravioli – absolutely delicious! Thanks for the recipe inspo 🙂 will definitely be making again x
That’s awesome! I am glad you loved this recipe! ♡
Thanks for sharing your feedback! 🙂
Another amazingly genius yet simple recipe by you. Thank you for sharing your recipe!
That’s awesome! I am glad you loved this recipe! ♡
Thanks for sharing your feedback! 🙂
This was a terrific recipe. So well-written, easy to follow, and wow – superb pasta! I made both the plain and spinach varieties. Thank you for an A+ vegan pasta, Bianca Zapatka!
That’s awesome! I am glad you loved this recipe! ♡
Thanks for sharing your feedback! 🙂
I haven’t tried the recipe yet but will rate it when I do. I have a question about the semolina. Is it course or fine semolina that you use?
I use fine semolina! 🙂
The spinach pasta is amazing and so fun! I used a pasta machine so they were super thin, just heads up you need to cook them half of the time if you roll them out on the machine. I used setting 5 or 6 and they were overcooked in 3minutes. Next time I will know! My husband and I like them more than classic egg pasta.
Hi Lucy,
I am so glad you love this recipe!
Thanks for your feedback and tip regarding using a pasta machine! 🙂
First time making pasta and turned out fantastic…first attempt at rolling not too good with thick noodles but got 2nd half much thinner and used plenty of semolina to stop it sticking. Even my 2 year old loved it! Thanks for the recipe, will definitely be making it regularly.
So glad even your little one loved this pasta! 🙂
Thank you for your great feedback! ♡
I’ve had homemade flour-and-water pasta turn out too sticky or mushy a few times in the past, but this recipe was perfect. I scaled it to 1.5x and it made enough fettuccine to serve 2 adults and 2 kids as a main course. I can’t wait to try this with spinach!
So glad it turned out great! 😀
Thank you very much for your feedback! ♡
Super simple and quick and so delicious! I use my mixmaster hook attachment to incorporate the ingredients and then the pasta attachment to “flatten” into sheets because I hate rolling out the dough with a rolling pin. I’ve used this recipe several times but for Christmas Day we are using it to make vegan ravioli. I am positive they will be amazing! Thank you for sharing this!
That’s amazing! Thanks! 🙂
This looks fantastic. I’m yet to try this one and cannot wait! Looks like dinner is sorted this weekend.
I have a few questions though, sorry if I missed out in case someone already asked them-
Q1. Can I store it in the fridge overnight? Is yes, then for how long do you suppose it will stay good?
Q2. What’s the best way to store it (in fridge & otherwise)? Dough ball, cut raw pasta, boiled plain pasta, or cooked pasta in sauce?
Q3. Can the same dough be used as lasagne sheets? Or would you recommend something else?
Sincere apologies for the lengthy questions.
Lots of love to you for this amazing recipe!🌼
Hi there,
so glad you ask these questions! 🙂
Q1: You can make the dough ahead, then form into a ball, wrap it tightly in foil, and refrigerate for up to one day.
Q2: Once you’ve made noodle nests, you can leave them on your counter or hang them on a rack until they’re dry. Dried pasta keeps for several months.
Q3: Yes, you can make lasagna sheets with this recipe!
Hope you’ll love this homemade pasta!
Best, Bianca <3
Is it possible to make pasta dough without the all purpose flour? Thank you for the recipe, it really works!
You can use spelt flour instead. Whole wheat flour will work, too but the dough will be a bit harder.
Thanks for your great feedback! 🙂
This is so easy to make and tastes great. I kinda had a hard time understanding what semolina flour is, I couldn’t find an easy french translation for the ingredient. I finally got that it’s simply “semoule extra fine” and is very easy to find in every supermarket.
I do recommend buying it because I tried the recipe with double the plain flour and the texture clearly wasn’t great.
So glad you found a translation and tried this recipe! 🙂
Thank you so much for your great feedback!
Best, Bianca <3
I’ve made this pasta a few times and can I say just how good it is!! Very good recipe and definitely recommend.
So glad you enjoyed this pasta! Thank you! 🙂
I made this with wholemeal flour, just add a bit more water as the flour absorbs more water than plain flour. Cooked it with local made bacon and cream. Definitely worth it. Thanks.
Thank you so much! 🙂
So glad the pasta turned out great with wholemeal flour!
Very excited to try this! Can you sub anything for the olive oil?
Hi Kara, you can use any oil or leave it out! 😉
First time making homemade pasta and it turned out sooooo good. It was so easy to make too. I ended up making homemade vegan pesto to go with this and highly recommend It, recipe link below. My husband also loved it and said he can eat this pasta every day.
https://minimalistbaker.com/easy-vegan-pesto-5-minutes/
So glad you love this pasta recipe! Thank you so much for your feedback! 🙂
Made both versions described and a whole wheat one too! Really easy and super tasty! I’ll definitely be making these again! Thank you for the great recipes! Yumm!
So glad you loved this recipe!
Thank you so much for your amazing feedback. 🙂
Lots of love,
Bianca <3
Love this vegan pasta recipe! Thank you, Bianca! We made delicious raviolis with it last December and yesterday we finally got around to making fettuccine noodles. I used a food processor to mix the dough initially and then kneaded it just a few minutes. After resting, we used a pasta attachment on our KitchenAid mixer for the sheets and fettuccine, worked beautifully. I used 150g 00 flour and 150g all purpose for the ravioli and 150g semolina and 150g all purpose for the fettuccine, both were great. Using some additional all purpose flour while working with the dough if sticky/to prevent stickiness was very helpful as Bianca mentions.
So glad you love my recipe! 🙂
Thank you so much for your amazing feedback!
Best,
Bianca <3
What can I say, first time making vegan pasta – what a fantastic recipe! Absolutely in love….made the spinach pasta and going to try beetroot next :))
Thank you soo much! Amazing! :))
So glad you’re happy with this pasta recipe!
Thank you so much for your feedback!
Much love,
Bianca 😊
Such an easy and effective recipe! Really nice texture and tasted so like the fresh egg pasta! Will definitely be using this recipe again.
Thank you Bianca!
Thank you so much for your great feedback on this recipe! 🙂
So glad you love this pasta!
Lots of love,
Bianca <3
I just made this with spelt and semolina, but used only about 1 tablespoon of oil (I try to avoid oil) and it turned out perfect! I barely kneaded for 2 minutes and the dough was super smooth. I didn’t even refrigerate (I was hungry:) and it turned out amazing. Thank you!
So glad your oil-free vegan pasta turned out perfectly! Thank you so much for your amazing feedback! ❤️
One tablespoon of oil was actually more than the recipe called for, lol
You can use less if you prefer or even skip it.
What a great recipe! Well worth the work of kneading to end up with a silky smooth pasta. Thank you Bianca.
So glad love my vegan pasta recipe! Thank you so much for your feedback! ❤️
What alternatives would you suggest for semolina? Would whole-wheat work or strong flour?
You can sub all-purpose flour or light wheat or spelt flour. Also, whole-wheat should work.
This is such a great recipe! I made pappardelle last night to have with a spaghetti-like sauce and it was incredible. My husband and I are converting to a full vegan diet and he was really disappointed when I told him it was vegan, eggless pasta. After he tried it, he said it was the best pasta he’s ever had and gave it a 10/10! We will be sticking with recipe from now on. I’ve already made another bath with spinach to try! Thanks for sharing Bianca, we always love yours posts.
Thank you so much for your amazing feedback! So glad you enjoyed this recipe! 😊
Made some amazing vegan ravioli using your pasta recipe. Thanks!
So glad you love my ravioli recipe! Thank you so much! ❤️
Awesome recipe. I am always in search of healthy recipes and I love pasta a bit too much. I think I reached my destination. Thank you so very much.
So glad you enjoyed it! Thank you 😊
Many questions asked about different flours…. how about 100% buckwheat flour?
I haven’t tried it yet.
I used fine rava which is meant for upma and it turned out perfect
I was trying to reply to PS’ sooji question
Hi, I’m sorry if someone has asked already.
I’ve tried this twice and both times my noodles got clumped into a gooey mess. Tasty, gooey mess. Do you have any pointers for what I may be doing wrong?
It looks great while kneading cutting and drying.
Thanks!
Hi Azure,
We‘re just working on a recipe video, showing you how to make this homemade pasta.
I will upload it asap when it’s edited.
Hope the video can help you! 😊
Best,
Bianca ❤️
Ohh this is exciting. Thanks! I will check back in soon.
The recipe video is uploaded in this blog post now! 😊
Can I use coarse semolina flour ?
I usually use fine semolina but can try it!
Is sooji same as semolina flour ?
I’ve never heard of sooji…
Yes! Semolina flour is finely ground sooji or semolina
Yummy! We love this recipe. Thank you!
So glad you enjoyed it! Thank you! ❤️
Can I use rice flour in this recipe instead of wheat flour
No, sorry!
I found it so hard to find a decent spelt pasta recipe online, but finally I tried yours and loved it! I made both versions and I was so pleased with the spinach pasta in particular. Thank YOU!
Thank you so much, Nicole! So glad you love my recipe! Best, Bianca ❤️
Great recipe! This was my first time making pasta, and it turned out pretty good! I made the Vegan Mushroom pasta sauce with spinach as pictured in this recipe and it went deliciously. Thank you!
Thank you so much!
hello,
i was wondering what’s the exact amount of Spinach to use ?
thank u!
It’s 3 oz spinach as written in the recipe.
can I make this in the morning and use it for dinner? Do I refrigerate or? thank you!
Yes, sure! You can leave the pasta noodle nests at room temperature until ready to serve. Just make sure to cover loosely with a clean kitchen towel but no foil or they’ll get soggy.
Soooo yummy!
This was my first ever homemade pasta and it turned out so well! I love the feel of the dough while kneading, it’s so different than bread dough, I guess because of the semolina.
I made raviolis with half of the batch since it’s just me and my guy. We did roasted acorn squash, garlic, and caramelized onions inside, with a sage brown butter sauce! YUM!!!
I saved what we didn’t use as sheets folded up with plastic wrap in between. Planning on slicing up the remaining half for an arrabiata tonight!
Hi Julia, so glad you liked this recipe! Thank you so much for your amazing feedback! ❤️
Hello! This recipe came out really well, and I had a fun time making it! But I think I made the pieces too thick. How thin would you recommend it to be? And could you recommend other fun shapes to try with the dough?
Hi there, you can make thick or thin noodles, depending to your desired taste. If you prefer them thinner, simply roll them out a little more. You can also make ravioli Or tortellini with the dough. Just have a look around here on my blog, you’ll find many ravioli recipes! ❤️
Hi, I’m from Brazil and I love your recipe, thanks for sharing.
Thank you 🙂
I tried making this with gluten free all-purpose flour. I didn’t have flax for the flax egg so I did a chia egg instead. My dough turned out too crumbly (it would crack when rolled out) but was still sticky enough that it would stick to the surface I was rolling it out on even with flour. It wasn’t working for us so we decided to make it into gnocchi shapes which turned out awesome!
Hi Sandra,
So glad you found a solution to make this recipe gluten-free! Thank you for you feedback! 😊❤️
Hii!
I made a bow tie pasta out of this dough!
It tasted sooo good, I wish I can post a picture here!
10/10 for the recipe
So glad you enjoyed this pasta recipe! Thank you 🙂 Feel free to send me your photo on Instagram! 😉
Can I use 00 flour instead?
Yes! 🙂
I’m gonna make this recipe probably today!
By the way, your total time is off above. It says total time of 25 minutes, but you forgot the 30 minutes of chill time in the fridge. Just wanted to let you know.
Blessings! Thanks for sharing 🙂
Hi Megan, thanks dor letting me know. The preparation time does not include chill time! 😛
Thanks so much for this. I made lasagna sheets and it was very easy to roll out thin without a machine
So glad you love this homemade pasta recipe! Thank you so much for your feedback! 🙂
hi, can i use chickpea flour instead of all purpose flour?
No, sorry.
Would you recommend swapping the plain/all purpose flour with gram flour?
What is gram flour?
chickpea flour
Sorry but this will not work here! :/
Very nice recipe! Easy and very tasty. I still need a little more practice, but the first attempt came out very nice already.
Thanks for sharing!
So glad you like this recipe! I’m sure you’ll get better soon 🙂
This might be a silly question – has anyone tried making this with a pasta maker? I don’t see why it wouldn’t work, unless the dough is too sticky, but that could be fixed with extra flour. Am I right on that? I am excited to try this 🙂
Hi Valerie, you can use a pasta maker! I’ve tried this already and it works perfectly! 😉
This looks great! wondering if I can replace all of the flour with 100% whole wheat flour? would that make the pasta too dense or negatively affect the texture?
Hi Bron, you can use half whole wheat flour and half all-purpose flour 😉
Have made this recipe a few times now and it is easy and absolutely amazing. I’ve froze it each time then vacuum sealed it into individual portions.
So glad you love this homemade pasta recipe! 🙂 I usually freeze leftovers, too so you can enjoy homemade pasta anytime!
Thank you so much for your wonderful feedback! ❤️
You need to correct your gluten free instructions to also replace the semolina flour with a gluten free alternative. Semolina is very high in gluten content.
She doesn’t need to do anything. You are suggesting something.
Thanks for letting me know!
Have you tried it with Cassava flour?
I’m going for it!
No, I haven’t tried it but let me know how it turned out! 😉
Can I use all semolina flour, or is there a reason it’s split half and half?
Hi Jenn, for the best result and texture, I suggest using half and half.
This is such a great pasta recipe. It’s the best! So quick, and, so easy. Much appreciated.
Hi Bex, so glad you liked this homemade vegan pasta recipe so much! Thank you for your amazing feedback! Lots of love, Bianca <3
First time making pasta and I am allergic to eggs; so always on the lookout for no egg recipes. Tried this recipe and it turned out well, obviously much better than store bought. It was satiny smooth with white sauce! Everyone loved it. Thanks so much.
One question though, can I use same dough for ravioli as well?
Yes, sure you can use it for ravioli, too! So glad you love this recipe! Thank you 🙂
I am so excited to have found this! Thanks for sharing. I am going to make this tomorrow with kale instead of spinach, and half bread flour and half whole wheat flour. I will let you know how it goes! One question, if you dry the pasta completely, what would that change for the boiling time? I feel like it would have to take at least a couple minutes longer, but I’m not sure.
Hi Ellie, I’m already so excited about how your version turns out! You can cook them 1 or 2 minutes longer if you like. I suggest trying a noodle during cooking 😉
Thank you so much for this recipe! Does this recipe dry and store well? ♡
Yes, sure! 😊
Can I use red lentil flour completely or do we need to use 2 different kinds of flour? The soinach pasta was amazing and the kids loved helping me make it! Thank you! I can’t wait to explore your website further!
Hi Shannon, I haven’t tried making pasta with red lentil flour yet but feel free to give it a try! I often use just all-purpose flour. So glad you enjoyed the spinach pasta! Lots of love, Bianca <3
How many people does this serve? Planning to try for New Years eve
Hi Stefani, it serves about 2 people as a main course or about 4 as a side dish. Hope you’ll enjoy it!
I’m ready to make themmm. Got everything but was wondering how long you can store them after drying?
Hi Saskia, you can store dried pasta for a very long time. Usually, you’ll need about 2-3 days for pasta to dry thoroughly. Then you can store it for about 6 months or even up to one year. Lots of love, Bianca 🙂
i wonder if you could use a dehydrator to dry the pasta faster?
Hi, I don’t have a dehydrator but let me know if you give it a try 😉
I found you on Instagram and I love this recipe. I want to make it this week and probably freeze it for later. Thanks so much!!!
Hi Analuisa, welcome to my blog! So glad you found me on Instagram! I hope you’ll enjoy this homemade pasta! It’s absolutely perfect for freezing! 🙂 Lots of love, Bianca <3
I’m thinking of giving this a go later this week but I was wondering if I wanted to make less mixture, would that effect the time needed to knead/in the fridge etc?
It’s always the same knead time and chilling time 🙂
Hi!
Thank you for sharing! It will be really great and interesting experience for me!
And it looks tasty!
Try one of my Favourite recipe – Vegan Healthy Pasta Sauce https://oneperfectdayblog.net/pasta-sauce/
Delicious!)
Thank you 🙂
I just found your website from Instagram. I have been looking for a site like yours for quite a while. My question is, should I dry out the pasta before I cook or freeze it?
Hi Andy, so glad you found my blog 🙂 I’ve mentioned it in the recipe. Please read my text. You can cook it straight, or dry them for later, or freeze 🙂
OMG!!!! I’m no chef but this is amazing! It reminds me of our trip to Italy. I feel really stupid for buying pasta for so many years when I could have been making this!. Thanks for the recipe from someone with many allergy’s .. it’s life changing.
That’s awesome! I am glad you loved this recipe! ♡
Thanks for sharing your feedback! 🙂
Made these pasta and was incredibly impressed! Was so easy to follow and absolutely delish💙
So glad to hear that! Thank you 🙂
I absolutely adored this recipe. Yum!
I found it each step easy to follow and the overall result to be delicious. The spinach and beetroot variations to this recipe are what caught my attention and I attempted those too – with great success. What a great way to make pasta beautiful and tasty. Thank you for this recipe, I will definitely be using this it to make my own homemade pasta in the future.
So happy that you liked it! I have already made it with beetroot instead of spinach too! 🙂 Thank you for your feedback <3
This recipe was so simple and delicious. Homemade pasta can be very intimidating and most vegans shy away from it because they assume egg is a necessary ingredient. A true winner for the plant-based community
So happy that you liked it too 🙂 Homemade pasta is so good, right? Thank you for your feedback <3
Bestes Pasta-Rezept ever! So einfach und so lecker! Auch ohne Pastamaschine einfach top! Vielen Dank! ???
Das freut mich so sehr zu hören! Vielen lieben Dank für dein Feedback! 🙂 <3
Das freut mich sehr 🙂 Vielen Dank <3
Since I recently started making pasta I wanted to try new recipes. This one turned out perfect!!!! I will certainly keep this on the top of my list
Thank you! So glad that you liked it. ?
This pasta recipe is perfect!!! Thank you so much. My partner and I just made homemade pasta together for the first time and it was such a major success that we are totally addicted. Your recipe just went into my recipe book. We made spaghetti, fettuccini, and ravioli with it – everything was SO DELICIOUS!!!!! Thanks again 🙂
Homemade pasta is truly the best, right? So glad that you liked this recipe too, and that you made different pasta shapes. Thank you so much 🙂
Hey. I just made your pasta. Really loved it. But can I make it with semolina to make it more healthy. And even if I do not add any egg, what other binding substances can I add, apart from egg? As I want to make it vegetarian. And I have a dehydrator at home. So can I make a batch and dehydrate them in advance? As making them during the weekdays would be a tedious task.
Thank you
Hi there,
I do not recommend making the dough with semolina only. A mixture of semolina and flour works best!
To make it healthier you can use spelt or whole wheat flour instead of all-purpose flour.
Since this is a vegan pasta dough, you do not need any eggs.
However, if you want to add one, feel free to do that! Grandma’s original recipe calls for 2 eggs and 1/4 cup less water.
You can make a big batch and dry it. Once the pasta is dry, store it in a bag in a dry cool room for a few months.
Greetings,
Bianca
Okay, then I’ll try making em with semolina flour and while wheat flour. And just asking, can I increase the veggie content in the pasta dough? I made carrot pasta dough and I could barely taste the carrots or even taste em. If I increase them then will it affect the texture in any way? And is oil mandatory? Like, what’s the purpose of the oil?
Yes, you can! But if you increase the veggie content, be sure to reduce the water content a bit or the dough will be too wet.
The oil will make the dough slightly smoother.
All the recipes are well explained with clear images. Thank you for sharing.
So glad that you like my recipes ?
Thank you for your feedback! ❤️
Absolugelt delicious and so easy to make. I used the dough recipe to make ravioli and lasagna sheets too and worked for both of those too. Thank you!
So glad that you liked this recipe! Thank you for your feedback <3
Lots of love,
Bianca 🙂
Do you think I could skip the oil? Or maybe sub it with something unprocessed? (whpb)
Thanks
Yes, you can simply skip the oil 🙂
Homemade pasta sounds really amazing. I bet it’s so much more delicious than store-bought pasta. ❤️
Yes, absolutely! Homemade pasta is so much better 🙂
Lots of love,
Bianca <3
Wow! Everything on your blog is AMAZING! thank you so much for the effort.
Thank you so much!
I‘m happy to read this ?❤️
Lots of love,
Bianca
Bianca!! This is actually brilliant! And I love that you don’t need a pasta maker! I also love your incredible photography !! Take care, Dee xx
So glad that you like it, Dee ?
Thank you so much!
Lots of love,
Bianca ❤️