3 Ingredient Homemade Vegan Pasta Recipe - Bigger Bolder Baking (2024)

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With just 3 Ingredients, no eggs, and a little bit of elbow grease, even you can make perfect fresh Vegan Pasta anytime.

By Gemma Stafford | | 162

Last updated on November 11, 2019

3 Ingredient Homemade Vegan Pasta Recipe - Bigger Bolder Baking (1)

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It’s Liv, Bigger Bolder Baking’sresident alternative baker.Sometimes even I am astonished by how many things you can make with just a bit of flour, water, and a little elbow grease. From flatbread and batters to this 3 Ingredient Homemade Vegan Pasta recipe, sometimes it’s the simplest things that make the most delicious dishes. If you can’t eat eggs, you can still easily make pasta by hand at home using my method. All you need is all-purpose flour, water, and a touch of olive oil, and you have the makings for an authentic homemade pasta!

How much time does it take to cook fresh vegan pasta?

This pasta is very light and delicate but holds its shape and texture just as pasta with eggs would. This pasta can take as little as 1 minute to cook and no longer than 2 minutes. As soon as the pasta starts rising to the top of the pot of water, that’s a good indication it is done. This will create the perfect al dente bite!

How do I store Vegan Pasta?

3 Ingredient Homemade Vegan Pasta Recipe - Bigger Bolder Baking (2)

If you want to dry the pasta you can do so by leaving it out in the open air for 24 hours until it is fully dry and snaps as a cracker would. After drying, the pasta can be stored at room temperature in an air-tight container for up to 1 months. If you want to store the fresh vegan pasta in the fridge it can be covered and stored for up to 3 days.

Can you freeze fresh pasta?

If you find you have extra pasta a great way to store it is in the freezer. I like to shape my vegan pasta into little nest shapes and place in an air-tight container. You can freeze these nests of pasta for up to 8 weeks.

Is Vegan Pasta healthier?

Vegan pasta is slightly lower in calories than pasta made with eggs, but the reason for leaving the eggs out is more for the sake of avoiding eggs for allergy or lifestyle purposes. That said, even if you are not vegan, you will enjoy this 3 Ingredient Homemade Vegan Pasta — it’s truly for everyone!

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3 Ingredient Homemade Vegan Pasta Recipe

4.66 from 249 votes

Print Recipe

With just 3 Ingredients, no eggs, and a little bit of elbow grease, even you can make perfect fresh Vegan Pasta anytime.

Author: Gemma Stafford

Servings: 6 servings

  • Dinner
  • Vegan
  • Limited Ingredients

Prep Time 25 minutes mins

Cook Time 2 minutes mins

Resting time 30 minutes mins

Total Time 26 minutes mins

With just 3 Ingredients, no eggs, and a little bit of elbow grease, even you can make perfect fresh Vegan Pasta anytime.

Author: Gemma Stafford

Servings: 6 servings

Ingredients

  • 3/4 cup (6floz/170ml) water, ( you might need a little more)
  • 2 tablespoons olive oil
  • 3 cups (15oz/ 426g) all-purpose flour

Instructions

  • In a small jug, whisk together the water and the olive oil, set aside.

  • On a large, flat surface place the flour in a mound.Make a well in the center of the flour.

  • Slowly add some of the water andmix into the center of the flour. Using a light hand, gently bring the flour into the center of the well using your fingertips.

  • Keep adding more water and incorporating the flour until all the flour has been absorbed. This will be a messy process, but it is well worth it!

  • Once the dough starts to form, bring it together with your palms and knead into a smooth dough. This will take roughly 5 minutes. Note: if your dough is on the dry side you can add a little SLASH of water to bring it together.

  • When the dough forms a ball, cover tightly with cling wrap and refrigerate for a minimum of 30 minutes to allow the dough the rest and the gluten to develop. No longer than 18 hours.

  • After resting, remove the dough from the fridge and cut into 4 equal pieces. Set aside and cover with a towel to stop it from drying out.

  • Flour your work surface and rolling pin and roll 1 ball of dough at a time into a large thin sheet. I don't give dimensions for this part as it varies but my one note would be to get it as thin humanly possible. Like paper thin.

  • Once the dough has been rolled out, fold it over itself several times. Cut the roll of pasta into strips roughly 1/4 inch thick depending on what pasta you are making. Then dust some flour over the sliced strips of dough and unravel them to reveal your fresh pasta! Repeat this process with the remaining dough.

  • Set cut pasta aside on a tray and leave out at room temperature to cook off or cover and place in the fridge to be cooked later.

To Cook Egg Free Pasta:

  • Place a medium pot over medium-high heat and boil 8 cups of water. Once the water is boiling salt it and place the fresh pasta in the water.

  • Add the pasta and allow to cook for roughly 2 minutes or until tender. When the pasta floats to the top of the pot it is ready.

  • Strain the water off the pasta and serve as desired

How to Store Egg Free Pasta:

  • To store fresh pasta keep it covered on a tray in the fridge for up to 3 days. It also freezes really well for up to 8 weeks

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3 Ingredient Homemade Vegan Pasta Recipe - Bigger Bolder Baking (9)

Colin

4 years ago

Great recipe, thanks. I added turmeric powder to make it a beautiful, eggy yellow color 🙂

24

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3 Ingredient Homemade Vegan Pasta Recipe - Bigger Bolder Baking (10)

Robin Wagar

4 years ago

Can you make this in an electric pasta machine.

14

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3 Ingredient Homemade Vegan Pasta Recipe - Bigger Bolder Baking (11)

Madhu Marodia

3 years ago

Can we use this dough to make ravioli ?

11

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3 Ingredient Homemade Vegan Pasta Recipe - Bigger Bolder Baking (12)

Jade

3 years ago

It works amazing and makes me feel like an Italian master chef.
I would 10/10 recommend

8

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3 Ingredient Homemade Vegan Pasta Recipe - Bigger Bolder Baking (13)

Eva

3 years ago

Hi Gemma
Can I substitute the flour with multipurpose gluten free flour? And how much xathan gum would I need?

8

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3 Ingredient Homemade Vegan Pasta Recipe - Bigger Bolder Baking (14)

Mandy

4 years ago

Can harmful bacteria or mold not grow while you are leaving it to dry

8

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3 Ingredient Homemade Vegan Pasta Recipe - Bigger Bolder Baking (15)

Kiki

3 years ago

I just want to thank you, Gemma, for me getting started on pasta making.. we were out of noodles so I found your beautiful site right away- I wanted to use whole wheat and had some super fine at home- it was a huge vegan hit! I had to add extra water and used half white flour, but we were all surprised it worked! I kept it neat by working in a big bowl and rolled out small portions onto a cutting board. So clean up was easy. Glad I found you, thank you.

6

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3 Ingredient Homemade Vegan Pasta Recipe - Bigger Bolder Baking (16)

DIVYA None MOORTHY

3 years ago

Can I substitute with wheat flour

5

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3 Ingredient Homemade Vegan Pasta Recipe - Bigger Bolder Baking (17)

joanna

3 years ago

I absolutely loved this recipe! So easy to make, I made tortellini, ravioli and tagliatelle. Thank you

4

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3 Ingredient Homemade Vegan Pasta Recipe - Bigger Bolder Baking (18)

Nawal Saleem

3 years ago

Such an easy recipe,will try today,hope it works out well

3

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About Us

Meet Gemma

3 Ingredient Homemade Vegan Pasta Recipe - Bigger Bolder Baking (21)

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, a cookbook author, and the creator of Bigger Bolder Baking. I want to help you bake with confidence anytime, anywhere with my trusted and tested recipes and baking tips. You may have seen one of my 500+ videos on YouTube & TikTok or as a guest judge on Nailed It! on Netflix or the Best Baker in America on Food Network. No matter your skills, my Bold Baking Team & I want to be your #1 go-to baking authority.

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3 Ingredient Homemade Vegan Pasta Recipe - Bigger Bolder Baking (22)

3 Ingredient Homemade Vegan Pasta Recipe - Bigger Bolder Baking (2024)

FAQs

What is the ratio of eggs to flour for pasta? ›

Use one large-size egg for each full serving you want to make, to that add 1 ½ the egg's weight in flour. (You can do this with a simple kitchen scale.) If you don't have a scale, use 2 eggs per 1 cup of flour to make 1 serving. You can make one pound of fresh pasta with 2 cups of flour and 3 eggs.

What is best flour for pasta? ›

300 g Tipo “00” Flour: this fine milled, soft wheat Italian flour creates light and tender pasta with just the right bite. Tipo 00 is the best flour for pasta making. Try Molino Grassi or Caputo pasta flour. Substitute with King Arthur all purpose flour for similar results.

What makes homemade pasta better? ›

When making homemade pasta, you are using fresher and healthier ingredients without preservatives. This offers better nourishment, and it reflects in the texture and taste.

Why is homemade pasta gummy? ›

If you use a pot that's not large enough, the water temperature will begin to drop. This will result in clumpy, mushy pasta. Additionally, this will create a higher starch-to-water ratio, which causes the pasta to stick together. In conclusion: Avoid clumpy, mushy, and sticky pasta by using the right pot!

What does more egg do to pasta? ›

The more egg white, the more pliable the dough; the more yolk, the richer the pasta will be. There are endless variations, but for a dough that works every time use: 1 whole egg plus 2 yolks for every 150g of flour.

Why add eggs before flour? ›

Not to be dramatic (????), but eggs are transformative. When combined with flour, they add to the structure and texture of cakes, cookies, and breads. Egg wash is the secret ingredient for beautifully caramelized pie crusts and challah; it can even be used as a kind of edible glue for slivered almonds or sesame seeds.

What are the 3 types of flours used to make pasta? ›

Can be coarse, medium or fine. Traditionally there are two types of flour used for pasta making, both of which have high protein content: tipo 00 and semolina.

What flour do Italians use for pasta? ›

Semola and semolina flour are mainly used for making pasta, couscous, and some rustic cakes. Semolina has a coarse texture similar to polenta, while semola is flour. You might use semolina to make a breakfast porridge or sweet pudding, or under your pizza dough to keep it from sticking.

What is a substitute for 00 flour? ›

In cake recipes it can be replaced with plain flour; in bread, pizza and pasta recipes it can be replaced with strong white bread flour. It is often lower in protein than British flours and so produces a much crisper crust in bread, and a finer texture in cakes.

What is the most important ingredient in pasta? ›

There is also one basic ingredient in almost every single genuine Italian pasta dish — extra virgin olive oil. The star of the show, able to liven up any dish, bind sauces (or ruin them, if you don't use good quality olive oil), and add that unique taste that makes dishes really stand out.

What is the secret of making pasta? ›

Top 10 Tips for Making Homemade Pasta Like an All-Star
  • Trust Your Gut. ...
  • Traditional Is Best. ...
  • But If You Don't Have Time… ...
  • Remember This Basic Ratio for Ingredients. ...
  • Pasta Dough Needs To Be Kneaded. ...
  • Take A Rest. ...
  • Salt Cooking Water Generously. ...
  • Never Rinse Your Pasta.
Feb 4, 2022

Is it worth making pasta from scratch? ›

Most food critics will tell you that homemade pasta is always better than store bought. However, it's important to remember that making pasta is an exact science, and it may take a few batches before you get your ratios right.

Should I put olive oil in my pasta dough? ›

Olive oil lends great flavor to pasta, but it makes the dough brittle and prone to cracking if it dries. It's best not to use olive oil if you are shaping the dough into tortellini or ravioli. If you want to add olive oil for flavor, you can add just a little—about 1 teaspoon per cup of flour is a good ratio.

Should homemade pasta dough rest? ›

3. Rest. Place the dough in a small bowl and cover with plastic wrap. Let the dough rest for at least 30 minutes at room temperature or up to overnight in the fridge – this is an extremely important step, so don't skip it!

Can you cook fresh pasta straight after making it? ›

After cutting fresh pasta, you can cook it immediately or refrigerate it. If not cooking pasta noodles right away, let them dry on a baking sheet for 1 to 2 minutes, dust well with flour so the strands will not stick together, and loosely fold them or form into small nests.

What is the ratio formula for pasta? ›

The Ratio. And the key ratio here is 1:2. For every 4 ounces of pasta, you want 8 ounces of liquid. Four ounces will make a good portion for one person, so if you have a family of four, you will want 1 pound of pasta and 32 ounces of liquid.

What is the formula for fresh pasta? ›

Our favorite basic homemade pasta formula

Let's begin with a basic pasta recipe: 1 large egg per cup of flour used, plus 1 to 2 tablespoons of water as needed. That's it, really. Egg, flour, and maybe water.

How much egg is in dry pasta? ›

Dried pasta is made with a different kind of dough and without eggs, which, along with flour, are the primary ingredients in fresh pasta. The two separate preparations produce disparate textures, tastes, colors.

Do you mix egg and flour? ›

Egg and flour are two essential ingredients in many baked goods and recipes. Eggs provide structure and moisture, while flour acts as a binding agent and helps to thicken and stabilize mixtures. Together, they create a foundation for a wide variety of dishes, from cakes and cookies to bread and pasta.

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