How to Make Vegan Pasta Dough

Vegan Pasta Dough

Are you looking for an easy vegan pasta dough recipe? If so, then you’re in luck! Making vegan pasta dough is a simple process that requires only a few ingredients and minimal time. 

With this recipe, you can make your own fresh homemade vegan pasta from scratch. 

All it takes is some all-purpose flour, olive oil, salt, water, and a dash of creativity to create delicious and nutritious meals. 

You’ll be able to experiment with different shapes and sizes as well as add herbs or spices for extra flavor.  

So let’s get started on crafting the perfect vegan pasta dish!

Types Of Pasta

One of the great things about making vegan pasta dough is that there are so many types of pasta that you can create. 

From traditional Italian-style noodles like spaghetti to more creative recipes like ravioli with spinach and artichokes, you have plenty of options when it comes to making your own homemade vegan pasta. 

You can even make fun shapes like farfalle (bow-tie) or fusilli (spirals).

Gather The Ingredients

To make vegan pasta, you’ll need all-purpose flour, olive oil, salt, and water. 

You may also want to add in some herbs or spices if you’d like extra flavor. 

All-purpose flour is a great choice for beginner pasta makers because it is widely available and easy to work with. 

It has a neutral taste that will not overpower other ingredients when making savory dishes. 

If you prefer whole-wheat pasta, you can use that instead or combine the two flour together.

When it comes to making vegan pasta, there are different flours you can use that will affect the texture, taste, and nutritional value of your dish. 

All-purpose flour is a great option for beginner pasta makers because it is widely available and easy to work with. 

It has a neutral flavor so it won’t overpower other ingredients and can be used to make traditional Italian-style noodles, fettuccine, or ravioli. 

Whole wheat flours provide more fiber and nutrition, while spelt and buckwheat flours will add a slightly nutty flavor.

Combine The Ingredients

Once you have all the necessary ingredients on hand, it’s time to start mixing them together! Start by combining 2 cups of all-purpose flour with 1 teaspoon of salt in a medium bowl. 

Whisk the ingredients together to create an even mixture. Next, add 3 tablespoons of olive oil and mix it into the dry ingredients until all of the oil is fully incorporated. 

Slowly pour in 1/2 cup of warm water while stirring with a wooden spoon until the dough begins to come together and forms a loose ball.

A wooden spoon is a kitchen staple that has been used for centuries to mix, stir, and serve food. 

Wooden spoons are an ideal tool for making vegan pasta dough because it won’t scratch or damage your bowl as you work the ingredients together. 

The porous nature of wood also absorbs any residual moisture, helping to create a smooth and pliable dough.

Knead The Dough

Once you have formed a dough ball, it’s time to knead it. 

Lightly flour your work surface and turn the dough out onto it. 

Begin kneading with both hands by folding and pushing the dough away from you with both palms in a rocking motion. 

Knead the dough for 8 to 10 minutes, or until it is smooth and elastic.

The best kneading technique for making vegan pasta dough is a process of folding and pushing the dough away from you with both palms in a rocking motion. 

This method helps to develop the gluten in the flour, making the dough more elastic and pliable while still allowing it to retain its shape. 

It’s important to knead the dough for 8 to 10 minutes to ensure the gluten has enough time to develop, otherwise, your pasta may be too brittle and break apart easily when you cook it. 

Let The Dough Rest

After kneading, let the dough rest for 30 minutes before shaping and cooking it. 

Place the dough ball in a lightly oiled bowl, then cover it with plastic wrap or a damp kitchen cloth. 

This will give the dough time to relax and make it easier to shape when you’re ready to use it.

Shaping vegan pasta is an art form that requires a bit of practice and patience. After the dough has rested for at least 30 minutes, it’s time to start shaping it into your desired form. 

Traditional shapes like fettuccine or spaghetti are fairly simple to make – just roll out portions of the dough with a rolling pin until they are thin and uniform, then cut them into strips. 

Making ravioli or other filled kinds of pasta can be more labor intensive but is worth the effort for a delicious vegan treat!

Shape And Cook The Dough

Once your dough is well-rested, it’s time to shape it into noodles or whatever type of pasta dish you desire! 

Roll out small portions of dough at a time onto a lightly floured surface. Use a knife or pasta machine to cut them into thin strips and shape them however you like.

Cook the noodles in boiling water for 4–5 minutes until they are al dente. 

Al dente is a term used to describe pasta that has been cooked until it is firm to the bite. 

It is an Italian cooking term that translates literally to “to the tooth,” referring to the texture of pasta when it is cooked just right. 

Al dente pasta should be cooked until it still retains some chewiness and doesn’t break apart easily. 

Savory Takeaway

making vegan pasta dough is a simple, fulfilling task that invites creativity. With only a handful of plant-based ingredients, you can enjoy fresh, homemade pasta that’s both nutritious and cruelty-free. It’s proof that a vegan lifestyle doesn’t limit your culinary adventures but rather broadens your flavor experiences.

Darjan Kubik is a writer and English professor. He has a bachelor’s in English and an MFA in Creative Writing. Along with teaching, he started his writing career back in 2015, using freelancing platforms at the start. Darjan is working with Savory Pasta as their main Editor and is known around the restaurants all over the world for his constructive critique and culinary taste. He currently resides in Pancevo, Serbia.


Leave a Reply

Your email address will not be published. Required fields are marked *