How to Make Vegan Pasta Dough: Eggless Pasta Dough Recipe
Written by MasterClass
Last updated: Nov 30, 2024 • 2 min read
For an egg-free taste of Italy, you can make your own vegan pasta dough with just water and flour in under an hour.
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What Is Vegan Pasta?
Traditionally, pasta dough is made using different flours, water, olive oil, and an egg; a vegan pasta dough recipe is a twist on the Italian classic that skips the egg.
Most dry boxed pastas found in grocery stores are vegan, but making fresh eggless pasta dough is simple. Both homemade and store-bought versions use semolina flour, which is the coarse, milled flour of durum wheat, which helps create elasticity in the pasta due to its rich gluten content.
As a result, eggless pasta isn’t gluten-free or an option for those with certain allergies. You can, however, substitute gluten-free flours such as whole wheat in your homemade pasta. Simply add 2 tablespoons of xanthan gum to add the elasticity that semolina flour provides.
Homemade Vegan Pasta Recipe
makes
prep time
10 mintotal time
55 mincook time
15 minIngredients
- 1
Mix both flours, water, and olive oil in the food processor until it forms a crumbled texture. If you don’t have a food processor, mix both flours on a clean counter and form a small pile. Use your fingers to create a well, pouring in olive oil and a little bit of water. Begin mixing, swirling the water and oil in a circular motion as you gather flour, adding water slowly as you go until all of the water is absorbed.
- 2
After mixing the flour, water, and oil, place the dough on a floured surface and use your hands to knead the dough until it’s ready. Add a little water if it’s dry, and add in more flour if it’s too wet. Kneading should take approximately 8–10 minutes.
- 3
Roll your dough into a ball and wrap it in plastic wrap and let it rest in the refrigerator for 30 minutes.
- 4
Return the dough to your work surface and divide into two sections to make the amount you're rolling more manageable. Use either a pasta machine or a rolling pin to roll out the dough until it’s a thin, but still firm, sheet. With the other half of your dough, repeat the process.
- 5
Dust the dough with flour and loosely roll it. Take a knife and cut the noodles as wide as you prefer in the same direction you just rolled it. Then take each slice and unroll it to reveal the long, thin pasta noodle you just made. Set aside each one in a little pile. You do not have to lay them out straight. You can use a pasta maker to create other shapes and styles of pasta, such as fettuccine, ravioli, or lasagna, instead of loosely rolling and cutting the dough.
- 6
Add the salt to a large pot of boiling water; then, add the noodles and stir until they float to the top, which should take approximately 3–4 minutes. Serve with your favorite pasta sauce, protein, and veggies. If you’re not in the mood for fresh pasta, lay the noodles out on the counter instead of boiling. It will take approximately 24 hours to dry at room temperature, and will snap cleanly without bending when it’s fully dry. Store in an airtight container, where it will keep for up to a month.
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