Homemade Vegan Pasta (Only 3 Ingredients!)This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure.
With just two pantry staples, delicious homemade vegan pasta is easy to make and far better than store-bought! Cut or slice it into any of your favorite pasta styles – linguine, tagliatelle, or lasagna. Enjoy fresh pasta immediately, or freeze it for another time.
If you haven’t tried your hand at homemade pasta, now’s the time! It tastes fresh, cooks quickly, and is just plain better than store-bought pasta. Once you try it, it’s hard to go back to dry pasta. My easy homemade vegan pasta recipe calls for three ingredients, and I bet you already have them in your pantry.
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Traditional homemade pasta recipes call for eggs, but they aren’t necessary to achieve silky, bouncy pasta noodles! Olive oil is a great way to add the fat and flavor that eggs usually do.
Vegan pasta dough freezes well too! Double the batch, and freeze the extras for up to 3 months. There’s no need to thaw eggless homemade pasta, just drop it into boiling water, pair it with your favorite pasta sauce, and you’ll have a big bowl of pasta ready to go. It’s so easy and tasty, I promise this will quickly become one of your favorite pasta recipes ever!
👩🍳 Why This Recipe Works
- Eggless pasta dough
- Better than store-bought dry pasta
- Only two ingredients, plus water!
- Easy vegan pasta dough recipe
- Good quality ingredients & no preservatives
- Great for dinner parties
- Easy to freeze
- Good for any size pasta shapes!
- Fuss-free, basic recipe
This homemade vegan pasta recipe requires three simple ingredients. You can find the exact quantities and nutritional information in the recipe card at the bottom of this post.
- All-Purpose Flour: There’s some debate on what type of flour to use for homemade pasta, but I love the texture of all-purpose flour, plus I always have it on hand. It creates hearty yet silky noodles that taste delicious in any type of sauce! I rarely have semolina flour or 00 flour in my pantry and I wanted to create a fuss-free recipe for vegan fresh pasta. 00 flour is great though, and If you do have semolina, feel free to swap half of the all-purpose flour with semolina flour. For more whole grains, swap half of the all purpose flour for whole wheat flour.
- Extra-Virgin Olive Oil: To add flavor, moisten the fresh pasta dough, and make it easier to roll out. You don’t need much, two tablespoons is plenty.
- Water: Water hydrates the dough so it’s not dry and crackly. The water combined with the oil helps to mimic the moisture the eggs provide when making egg pasta dough.
Customize this 3 ingredient vegan pasta dough anyway you like!
- Vegan Spinach Pasta Dough: Blend 3 ounces of cooked spinach with 1/3 cup of the water, then combine with the remaining water and olive oil. Follow the recipe as directed.
- Vegan Pasta Dough With 00 Flour: Swap the all-purpose flour with 00 flour in a 1:1 ratio.
- Vegan Gluten Free Pasta: Swap the all-purpose flour with a gluten-free all purpose flour that contains xanthan gum. If the gluten-free pasta dough isn’t easy to work with, try adding a flax egg.
- Vegan Creamy Sauce: Make a vegan cream sauce with nutritional yeast, silken tofu, raw cashews, or vegan parmesan cheese!
🔪 How To Make Homemade Vegan Pasta
It’s actually super easy to make your own pasta at home – follow these step-by-step instructions to make vegan pasta from scratch!
Combine Liquid: In a jug, add the oil to the water.
Make Well: On a clean work surface, pour the flour into a pile and use your hand to make a well in the center. I recommend adding a large pinch of salt for flavor. Pour the water mixture, 1/4 cup at a time, into the well.
Form Dough: Use your hands to bring the flour and water together to form a ball of dough. If the dough is too dry, add a splash more of water. If the dough feels wet, add a little bit of flour. Once the dough comes together, knead the dough on a floured work surface for about 5 minutes or so. It will be much stiffer than a bread dough.
Chill Dough: Wrap the pasta dough in plastic wrap and let it rest in the refrigerator for 30 to 60 minutes. Don’t skip this important step. It lets the gluten relax, making it easier to roll out.
Cut Dough: Use a sharp knife to cut the dough into 4 equal pieces.
Roll Out Dough: If you have a pasta maker, press one piece of dough flat with your hands, then feed it through the pasta machine on its widest setting. Continue to feed it through the machine 2 to 3 times per setting, making it thinner and thinner. If you’re doing it by hand, roll out one piece at a time with a rolling pin. Roll it a little thinner than you want it, since it swells as it cooks.
Fold Pasta: Lightly dust the pasta with flour and gently fold the dough over itself several times.
Cut Pasta: Cut into thin slices to make linguine or a bit thicker to make tagliatelle pasta.
Form Mounds: Carefully separate the pasta and dust again with flour. Arrange the sliced pasta in small mounds on a floured baking sheet. Repeat with the rest of the dough. Cover and let the fresh pasta rest for another 15 minutes.
Note: To Cook Pasta – Bring a large pot of salted water to a rolling boil and carefully drop in the fresh pasta. Let it cook for 2 to 3 minutes, until it’s al dente. Homemade pasta dough cooks much quicker than dried pasta! Drain and serve with homemade vegan pasta sauce, or with olive oil and fresh basil.
❓ Recipe FAQs
Vegan fresh pasta is made of flour, oil, and water. There’s some debate on which type of flour to use, but the top contenders are all-purpose flour, semolina flour, or 00 flour. Water hydrates the dough, and oil adds fat and flavor to create soft perfectly-textured pasta noodles.
There are multiple ways to replace eggs in pasta, but I find the best way is a combination of water and olive oil. They both moisten the dough and the olive oil provides the fat that eggs usually provide.
Store eggless fresh pasta covered on a tray in the fridge for up to 4 days. If you want to extend its shelf life, store in the freezer in an airtight container. For best results, use within 3 months of freezing. There’s no need to defrost the pasta before you cook it.
This pasta tastes delicious with any sauce you like! A simple tomato sauce or homemade vegan spaghetti sauce work great. You can also add in your favorite veggies, fresh tomatoes or fresh herbs, dried Italian seasoning, or crushed red pepper for a kick! You can also cut it into lasagna-shaped noodles and use in your favorite vegan lasagna.
💭 Expert Tips
- You can use this vegan fresh pasta recipe to make any kind of pasta you like, including lasagna, ravioli, and tortellini.
- If you cut the pasta into lasagna sheets, there’s no need to precook the pasta before making the lasagna.
- You may want to add one teaspoon of salt to the pasta mixture to enhance the flavor of the homemade noodles.
- It will be messy mixing the dough, it’s best to wear kitchen gloves. You can also mix the dough in a kitchen aid mixer.
🍝 More Vegan Pasta Dishes!
- Baked Vegan Pasta With Roasted Vegetables
- Vegan Pasta Primavera
- Red Lentil Pasta
- Low Carb Marinara
- Vegan Mushroom Stroganoff
LOVE THIS RECIPE? Please leave a 5-star rating 🌟 in the recipe card below and/or a review in the comments section further down the page!
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🎥 Watch How to Make It
3 Ingredient Homemade Vegan Pasta
- 2½ cups all-purpose flour
- 2 tbsp olive oil
- ¾ cup water
- In a jug add the oil to the water.
- Add the flour to a work surface or large cutting board in a pile, using your hand make a small well in the middle.
- Pour the water mixture, ¼ cup at a time, into the center of the flour. Using your hands bring the flour and water together to form a dough.
- Add additional water if too dry or a little flour if you find the dough to be too wet.
- When the dough starts to come together begin to knead it until it’s a smooth dough, approximately 5 minutes.
- Wrap in plastic wrap and allow it to rest in the fridge for 30-60 minutes.
- Once rested remove and cut into 4 pieces.
- Working one piece at a time roll the pasta with a rolling pin as thinly as possible, or use a pasta roller to roll the pasta out thin.
- Dust the pasta with flour and fold the dough over itself several times. Slice thinly to make linguine or a little thicker to make tagliatelle pasta.
- Lightly separate the sliced pasta and dust with flour. Arrange the sliced pasta in small mounds on a floured baking tray.
- Repeat with remaining dough.
- Cover and allow the sliced dough to rest for a further 15 minutes at room temperature.
- To cook: Bring a pot of salted water to a boil and drop in the fresh pasta. Allow it to cook for 2-3 minutes.
- Drain and serve as desired.
- You can use this pasta to make lasagna sheets, ravioli or even tortellini.
- If making this pasta and cutting into lasagna sheets there’s no need to precook the pasta before making the lasagna.
- Fresh uncooked pasta can be frozen for up to 3 months.
- To make gluten free sub the flour for gluten free flour. If having trouble with gluten free flour you may need to add a flax egg to the mixture.
- Store fresh uncooked pasta covered on a tray in the fridge for up to 4 days.
- You may want to add 1 tsp salt to the pasta mixture to enhance the flavor of the pasta.
- It will be messy mixing the dough, if you don’t want to get dough all over your hands, it’s best to wear kitchen gloves.
I make pasta most of the time for breakfast because everyone in my family really loves it. This vegan pasta looks so wonderful! I’ll try to make it. Thanks.
Thanks so much Jovita! Enjoy!
I absolutely must try adding some oil to pasta! I always made vegan pasta with just water and semolina flour and it’s great, but I find it’s not suitable for filled pasta like ravioli, as it bursts quite easily. Added fat must really help strengthen the dough! Thanks for the tip!
Sure thing! I hope you love this recipe!
Growing up in an Italian family, pasta was on the menu often. I love how easy this recipe is to make and I especially love the fact that I can freeze it.
Thanks so much Gina! So glad you liked it! 🙂