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With just 3 Ingredients, no eggs, and a little bit of elbow grease, even you can make perfect fresh Vegan Pasta anytime.
By Gemma Stafford | | 162
Last updated on November 11, 2019
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It’s Liv, Bigger Bolder Baking’sresident alternative baker.Sometimes even I am astonished by how many things you can make with just a bit of flour, water, and a little elbow grease. From flatbread and batters to this 3 Ingredient Homemade Vegan Pasta recipe, sometimes it’s the simplest things that make the most delicious dishes. If you can’t eat eggs, you can still easily make pasta by hand at home using my method. All you need is all-purpose flour, water, and a touch of olive oil, and you have the makings for an authentic homemade pasta!
How much time does it take to cook fresh vegan pasta?
This pasta is very light and delicate but holds its shape and texture just as pasta with eggs would. This pasta can take as little as 1 minute to cook and no longer than 2 minutes. As soon as the pasta starts rising to the top of the pot of water, that’s a good indication it is done. This will create the perfect al dente bite!
How do I store Vegan Pasta?
If you want to dry the pasta you can do so by leaving it out in the open air for 24 hours until it is fully dry and snaps as a cracker would. After drying, the pasta can be stored at room temperature in an air-tight container for up to 1 months. If you want to store the fresh vegan pasta in the fridge it can be covered and stored for up to 3 days.
Can you freeze fresh pasta?
If you find you have extra pasta a great way to store it is in the freezer. I like to shape my vegan pasta into little nest shapes and place in an air-tight container. You can freeze these nests of pasta for up to 8 weeks.
Is Vegan Pasta healthier?
Vegan pasta is slightly lower in calories than pasta made with eggs, but the reason for leaving the eggs out is more for the sake of avoiding eggs for allergy or lifestyle purposes. That said, even if you are not vegan, you will enjoy this 3 Ingredient Homemade Vegan Pasta — it’s truly for everyone!
Want More Pasta?
- 2 Ingredient Homemade Pasta (No Machine)
- 3 Ingredient Whole Wheat Pasta (No Machine)
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3 Ingredient Homemade Vegan Pasta Recipe
4.66 from 249 votes
Print Recipe
With just 3 Ingredients, no eggs, and a little bit of elbow grease, even you can make perfect fresh Vegan Pasta anytime.
Author: Gemma Stafford
Servings: 6 servings
- Dinner
- Vegan
- Limited Ingredients
Prep Time 25 minutes mins
Cook Time 2 minutes mins
Resting time 30 minutes mins
Total Time 26 minutes mins
With just 3 Ingredients, no eggs, and a little bit of elbow grease, even you can make perfect fresh Vegan Pasta anytime.
Author: Gemma Stafford
Servings: 6 servings
Ingredients
- 3/4 cup (6floz/170ml) water, ( you might need a little more)
- 2 tablespoons olive oil
- 3 cups (15oz/ 426g) all-purpose flour
Instructions
In a small jug, whisk together the water and the olive oil, set aside.
On a large, flat surface place the flour in a mound.Make a well in the center of the flour.
Slowly add some of the water andmix into the center of the flour. Using a light hand, gently bring the flour into the center of the well using your fingertips.
Keep adding more water and incorporating the flour until all the flour has been absorbed. This will be a messy process, but it is well worth it!
Once the dough starts to form, bring it together with your palms and knead into a smooth dough. This will take roughly 5 minutes. Note: if your dough is on the dry side you can add a little SLASH of water to bring it together.
When the dough forms a ball, cover tightly with cling wrap and refrigerate for a minimum of 30 minutes to allow the dough the rest and the gluten to develop. No longer than 18 hours.
After resting, remove the dough from the fridge and cut into 4 equal pieces. Set aside and cover with a towel to stop it from drying out.
Flour your work surface and rolling pin and roll 1 ball of dough at a time into a large thin sheet. I don't give dimensions for this part as it varies but my one note would be to get it as thin humanly possible. Like paper thin.
Once the dough has been rolled out, fold it over itself several times. Cut the roll of pasta into strips roughly 1/4 inch thick depending on what pasta you are making. Then dust some flour over the sliced strips of dough and unravel them to reveal your fresh pasta! Repeat this process with the remaining dough.
Set cut pasta aside on a tray and leave out at room temperature to cook off or cover and place in the fridge to be cooked later.
To Cook Egg Free Pasta:
Place a medium pot over medium-high heat and boil 8 cups of water. Once the water is boiling salt it and place the fresh pasta in the water.
Add the pasta and allow to cook for roughly 2 minutes or until tender. When the pasta floats to the top of the pot it is ready.
Strain the water off the pasta and serve as desired
How to Store Egg Free Pasta:
To store fresh pasta keep it covered on a tray in the fridge for up to 3 days. It also freezes really well for up to 8 weeks
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Colin
4 years ago
Great recipe, thanks. I added turmeric powder to make it a beautiful, eggy yellow color 🙂
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Robin Wagar
4 years ago
Can you make this in an electric pasta machine.
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Madhu Marodia
4 years ago
Can we use this dough to make ravioli ?
Jade
3 years ago
It works amazing and makes me feel like an Italian master chef.
I would 10/10 recommend
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Eva
3 years ago
Hi Gemma
Can I substitute the flour with multipurpose gluten free flour? And how much xathan gum would I need?
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Mandy
4 years ago
Can harmful bacteria or mold not grow while you are leaving it to dry
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Kiki
3 years ago
I just want to thank you, Gemma, for me getting started on pasta making.. we were out of noodles so I found your beautiful site right away- I wanted to use whole wheat and had some super fine at home- it was a huge vegan hit! I had to add extra water and used half white flour, but we were all surprised it worked! I kept it neat by working in a big bowl and rolled out small portions onto a cutting board. So clean up was easy. Glad I found you, thank you.
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DIVYA None MOORTHY
3 years ago
Can I substitute with wheat flour
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joanna
3 years ago
I absolutely loved this recipe! So easy to make, I made tortellini, ravioli and tagliatelle. Thank you
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Nawal Saleem
3 years ago
Such an easy recipe,will try today,hope it works out well
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This Recipe Made By Bold Bakers
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About Us
Meet Gemma
About Us
Meet Gemma
Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, a cookbook author, and the creator of Bigger Bolder Baking. I want to help you bake with confidence anytime, anywhere with my trusted and tested recipes and baking tips. You may have seen one of my 500+ videos on YouTube & TikTok or as a guest judge on Nailed It! on Netflix or the Best Baker in America on Food Network. No matter your skills, my Bold Baking Team & I want to be your #1 go-to baking authority.
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