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How to Make Home-Made Vegan Pasta

Sharon Palmer

Have you been wanting to make home-made vegan pasta, but were afraid to try? I’m right there with you! After all, there is nothing better than fresh pasta, right? How hard can it really be to make it? Well, I found that it’s really not that difficult to make. And it’s just as delicious as you might imagine. All you have to do is plan for a few relaxing hours in the kitchen, acquire some minor equipment and ingredients, and get creative. Check out my step-by-step guide for making Home-made Vegan Pasta below.

Fresh pasta, ready to cook!

How to Make Fresh Vegan Pasta


Get a pasta maker. I chose this old-fashioned hand crank one from Atlas 150.

1. Get Your Pasta Equipment. First of all, you will need a pasta maker. Instead of adding another large, expensive machine to my kitchen gadget cupboard, I chose this traditional, Italian pasta maker. 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. Now, you don’t have to have a machine to make pasta, you could simply roll it out on your counter and slice it. However, this machine wasn’t very expensive and it takes up little room in your kitchen shelves.

These are the flours I like to use for making pasta—both from Bob’s Red Mill.

2. Get Your Pasta Ingredients. 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.

Mix the two flours together to blend.

3. Mix Flours. All you do is simply mix those flours together with a fork or whisk to blend.

Pour in enough water to make your dough and then knead it.

4. Make Your Pasta Dough. And then you just pour 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. Then knead the dough a bit.

Feed the dough into the pasta maker.

5. Roll the Dough. Once the dough is ready to go, you cut it into 10 sections and then feed each section into the pasta machine.

Rolling out the pasta sheets by hand.

6. Cut the Pasta. You can then use it in sheets to make pastas like ravioli or lasagna, or cut it into shapes or strips. When you feed the dough through the slicer, you can capture it with the handle of a wooden spoon. Then you can swirl the pasta into nests.

Finished sliced pasta, ready to cook!
Cook the pasta in bolding water with salt and EVOO.

7. Cook the Pasta. Cook only the amount of pasta you want to use for your meal, and then save the rest in the refrigerator for other meals during the week to cook fresh on demand. 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!
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Home-Made Vegan Pasta

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(5 votes, average: 4.80 out of 5)

  • Author: The Plant-Powered Dietitian
  • Yield: 10 small servings 1x


  • ¾ cup white whole wheat flour
  • 2 cups semolina flour
  • About 1 cup water (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.


  • Serving Size: 1

Use this fresh pasta recipe in numerous dishes, such as these recipes:

Baked Mediterranean Lasagna
Pasta with Marinara and Roasted Vegetables
Fresh Fettuccini with Roasted Rosemary Vegetables

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