Making fresh vegan pasta from scratch can seem intimidating, but it's not. Really! It takes only a few pantry items and a bit of time; I always feel so accomplished after I've made pasta at home! PLUS, it tastes soooo dang good.
I've made this very basic pasta many times, and it never disappoints. I might get the side eye from Italian nonnas for this; but I do use my food processor (this one) to mix the dough (which makes this step effortless). I also use a pasta maker to roll and cut the pasta - mine is a manual crank, and I love it. I bought it at the local Italian market about 10 years ago - it was inexpensive and it cleans up easily - a must for me!
I've always loved cooking and baking. When I was a young girl, I used to bake with my grandma. She always gave me a piece of dough so I could feel it - both when it was perfect and when it needed more love - 'the magic of dough is all about the feel', she said.
Is it true that traditionally Northern Italians make pasta with eggs and southern Italians make pasta without eggs? I've been told that. True or not; I want you to know that you can create an amazing texture and incredible richness in your pasta without eggs or dairy. Check out this recipe that uses tofu in place of eggs from celebrated vegan chef, Tal Ronnen or this gorgeous vegan, black pepper pasta by foodie friend and wonderful cook, Eva (The Curious Chickpea).
Try it with our most popular and delicious pasta dish on the blog: Fast, Fresh Tomato and Spinach Fettuccine
For more vegan inspiration follow me on Instagram: www.instagram.com/ceeceecooks
Fresh Vegan Pasta Recipe (Easy)
- 2 cups semolina flour
- ¾ cup room temperature water*
- ½ tsp salt (optional)
- Place flour and salt in the food processor and pulse to combine. (You can use half Double '00' flour and half semolina also).While the food processor is running, add the water a few tablespoons full at a time.Keep processing until the dough comes together in a ball. It will be soft but firm and slightly sticky but not wet.
- If the dough is too dry and not coming together, add a tablespoon of water at a time, let it process and then add more as required. If your dough is sticky, add a teaspoon or two of flour and let it process before adding more. Adjust as necessary.
- Dust your work surface with flour, remove from the dough from the food processor, and let rest covered for 10-30 minutes. Divide the dough into 2 or 3 pieces.
- ROLLING THE DOUGHMethod for sheets of pasta: I used a pasta roller for my dough, working on a lightly floured surface, I rolled once piece through on the widest setting 3 times, then folded it into thirds, reduced the setting by one, rolled the pasta through 2 times and continued reducing the setting until the second to last setting (around 1/16"). Cut the long piece of dough into 2 manageable pieces, place on a lightly floured sheet pan (or surface) and set aside covered with a damp cloth while you roll the rest of the pasta.
- COOKING THE PASTATo cook the pasta, bring a large pot of salted water to a boil, add the fresh pasta, gently stir and bring the water back to a boil - cook until the pasta is floating about 2-4 minutes (will vary depending on the type of pasta you cut). Remove from water and let drain.
- PRO TIPYou will require a large, clean, dry surface for the pasta sheets or noodles.Prepare a surface area with a light dusting of flour and a damp cloth for the pasta sheets to rest while you work the dough.If you are planning to hang your noodles, it's easiest if you have all equipment necessary out, clean, dry, and ready prior to making the dough.
- Serve hot with your favourite sauce!
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