Vegan Homepmade Pasta Dough

Vegan Homemade Pasta Dough

Making your own pasta is really easy and so rewarding! Using just four ingredients, it is quick, simple and cheap to make and so versatile.

This recipe uses semolina, which you can get in most shops in the baking or desserts section. Semolina is great for pasta due to its high gluten content, which helps the pasta keep its shape when cooking. It works fine with normal flour though if you can’t get hold of semolina. Just add an extra 120g of flour in place of the semolina.

To make white pasta, use white flour, and for wholewheat pasta use wholemeal – simple! If you have a food processor then you can make the dough in that, but it works just as well in a large mixing bowl. If you have a fancy pasta maker (and I do recommend getting one, they are inexpensive and lots of fun!) you can roll it out using that, but again a rolling pin will do (or a bottle at a pinch).

Rolling out vegan pasta dough

The length of time to cook depends on the amount and thickness of your pasta, but generally it should be 1 – 4 mins (a bit longer for wholemeal). Test a bit after a minute or so to see if it is cooked as a guide.

Fresh pasta will keep in a covered container in the fridge for 2-3 days, or you can hang it up to dry for 24 hours, then store in an airtight container, just like shop bought pasta.

You can play around making different pasta shapes like fusilli and penne – details to follow in another recipe soon.

Serve with your favourite pasta sauce such as vegan pesto, classic tomato, or lentil bolognaise. For a healthy tea that the kids will love, blend some cooked broccoli and peas with half a jar of green vegan pesto to make a lovely creamy vegetable pesto that’s packed with goodness (but tastes just the same!).

Buon appetito!

Vegan Homemade Pasta Dough

Simple vegan version of classic pasta dough
Prep Time30 mins
Course: Main Meals, Lunches
Cuisine: Italian, Vegan
Keyword: pasta
Servings: 2 people


  • Pasta machine (or rolling pin)
  • Food Processor
  • Saucepan


  • 160g (1 cup) dried semolina (or add an extra 120g of flour if you don't have semolina)
  • 60g (1/2 cup) plain wholemeal flour (or use plain for white pasta)
  • 120ml warm water
  • 1 tbsp olive oil


  • Add all the dry ingredients to a food processor and turn on to full speed. If you don't have a mixer just place the dry ingredients in a large mixing bowl and gradually add the water, mixing until it forms a dough.
  • Slowly pour in the water while the mixer is running and then continue mixing for 1-2 minutes until the mixture forms a dough.
  • Take the dough out and roll it into two balls. Cover with a clean cloth and leave somewhere warm to rise for 10 minutes.
  • Dust your kitchen surface with flour then shape each ball into a rectangle, put the pasta machine (if using) onto its widest setting, dust with a little flour and then run each square through once. Cut the rolled dough in half to make it easier to work with and re-dust the pasta machine.
  • Decrease the setting on the pasta machine each time you roll it through until you get the desired thickness (around 4-5 times), cutting it in half each time.
    Rolling out vegan pasta dough
  • If you don't have a pasta machine then roll the pasta out thin using a rolling pin.
  • Cut into rectangular sheets to use for lasagne, or long ribbons for tagliatelle.
  • To cook, drop into boiling water and simmer for 3-4 four mins. You may need a little longer for wholewheat pasta, depending on the thickness.

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