How to Make Home-Made Vegan Pasta

How to Make Home-Made Vegan Pasta

I have been wanting to make my own home-made pasta for over a year now. After all, there is nothing better than fresh pasta, right? How hard can it really be? Well, I found it’s really not. And it’s just as delicious as you might imagine, too.

My husband gave me this traditional, Italian pasta maker for Christmas. I didn’t want an electric appliance; I just wanted something simple that I could pull out when I wanted to make pasta on a lazy weekend. And that weekend came for us, so I pulled out this machine, did some research on making pasta without eggs, and plunged in. Now, you don’t have to have a machine to make pasta, you could simply roll it out and slice it. However, this machine wasn’t very expensive and it takes up little room in your kitchen shelves.

When it comes to making pasta, it’s all about the flour. I used semolina flour, which is a type of durum wheat flour with high gluten content, making a better stretch for the pasta. I also used part ivory white whole wheat flour. Both of these were from Bob’s Red Mill.

I mixed the two flours together with a fork until they were blended.

And then I poured in enough water to make a stiff, cohesive, yet slightly sticky dough. The amount of water you need to add can vary, so add just a little bit at a time until you get the right texture. I kneaded the dough a bit, just to work in all of the flour.

One the dough was formed, I let it rest for about 10 minutes, and then I cut it into 10 sections. I floured the dough before feeding one section into the pasta machine. This machine has a hand crank for rolling it out. I fed it through the roller 5 times, before I fed it through the slicer. Keep in mind that if you don’t want to purchase a pasta maker, you could simply roll out your pasta on a floured surface very thin and slice it.

When you feed the dough through the slicer, you can capture it with the handle of a wooden spoon. Then I swirled the pasta into nests.

The finished product from one batch of pasta—ready to cook!

Fill a pot with water, with a little salt and EVOO. Bring to a boil, then drop in your pasta nests—cooking 2-4 minutes.

I served my pasta with a roasted vegetable rosemary blend. Yum!

Check out the full recipe below.

Yields 10 small servings

Home-Made Vegan Pasta
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  • ¾ cup white whole wheat flour
  • 2 cups semolina flour
  • About 1 cup flour (may take more or less than this amount)
  • Pinch salt
  • 1 teaspoon extra virgin olive oil


  1. Place the flours in a mixing bowl and stir with fork until smooth.
  2. Add the water, just a little bit at a time, working and kneading it in with your hands, until you create a cohesive dough that is slightly sticky to the touch.
  3. Remove the dough from the bowl and let it rest for 10 minutes.
  4. Flour your surface, and cut the dough into 10 sections.
  5. Use a pasta machine to roll out the sections of dough and cut it, according to product directions. If you do not have a pasta machine, roll out the sections of dough using a pastry roller on a floured surface and slice it with a knife into the desired shapes, such as thin strips for fettucini. You can also leave the dough in long sheets to make lasagna, or ravioli by layering two long sheets of dough with fillings between, then slice and form into ravioli.
  6. Fill a large pot with water, adding salt and olive oil. Bring to a boil.
  7. Add pasta and cook 2-4 minutes, just until tender, drain, and serve immediately.


This recipe makes 10 small servings, or about 5 hearty servings. If you do not plan on using all of pasta in one batch, place the uncooked pasta in an airtight container, refrigerate, and prepare it within one week, following steps 6-7.

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