3 Ingredient Homemade Vegan Pasta
Fresh pasta is unbeaten when it comes to certain dishes, and my homemade vegan pasta is no exception! With just 3 ingredients, I have a dough that rolls out perfectly, and cooks to a silky finish that rivals dried pasta. I use flour, olive oil, and water. That is it. Simple and amazing!
Servings: 8 servings
Calories: 173kcal
Ingredients
- 2½ cups all-purpose flour
- 2 tbsp olive oil
- ¾ cup water
Instructions
- 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.
Notes
- My #1 Secret Tip for this homemade vegan pasta recipe is to let the dough rest for at least 30 minutes. I always give my dough the full 1 hour resting time, as this allows the gluten in the flour to relax, and make the dough easier to stretch, roll, and shape without any shrinkage.
- Keep a separate cup of water and flour: I always keep an extra pile of flour and a cup of water separate from my main ingredients so I can easily add them if needed. This saves me time and keeps my doughy hands from touching other items.
- Use a dough scraper: To clean my surface, I always use my trusty dough scraper to remove every last bit. A clean surface ensures no leftover bits accidentally end up in my finished dough.
- Knead thoroughly: I knead the dough until smooth and elastic so the pasta develops a good structure. This dough will be a lot tougher than bread dough, so do not be alarmed.
- Use a good quality oil: The oil plays a huge role in this recipe, so I like to use a good quality, strong-flavored oil. It makes a notable difference to the end product.
Nutrition
Calories: 173kcal | Carbohydrates: 30g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 2mg | Potassium: 42mg | Fiber: 1g | Sugar: 0.1g