Making vegan pasta dough is easier than you might think! With just a few simple ingredients and a little bit of time, you can have fresh eggless, oil free, pasta dough that is perfect for all of your shaped and filled pastas.
Making pasta from scratch may seem like a lot of work, but I promise, it’s way easier than you think. And while you can buy boxes or packages of vegan pasta for a dollar or less, nothing beats fresh pasta dough.
So far I’ve used this recipe for fettuccine and ravioli (recipe coming soon!) and can’t wait to try other shapes! The pasta so silky and delicious! It will make any of your pasta meals extra special.
Do you need eggs to make pasta?
No, you don’t! You can make delicious pasta without any eggs or even oil. The most basic recipes use just flour and water. This results in a more delicate pasta, but isn’t ideal for the various fun pasta shapes or for filled pasta.
A tip I learned from Rouxbe Online Culinary School, is that silken tofu is an excellent substitute for eggs in pasta dough.
What is vegan pasta dough made of?
- Lite firm silken tofu – I use Mori Nu brand.
- All-purpose flour – other flour blends can be used, but I haven’t yet tested any others
- Semolina flour
- Turmeric – this is added for color, but can easily be left out
How to make vegan eggless pasta from scratch:
Mix together the tofu, water, turmeric, and salt in a food processor until the tofu is smooth.
In a medium bowl, mix together the all purpose flour and the semolina flour.
Transfer the tofu to the bowl of a stand mixer and mix in the flour a bit at a time with the dough hook. Alternatively, you can mix the dough by hand.
Continue adding the flour and mixing with the dough hook until a ball of dough is formed. This might not take the entire amount of flour.
Remove the dough from the mixer, and place on a floured surface. If you have remaining flour mixture, you can use this for kneading. Continue kneading the dough for about 10 minutes, until the dough is no longer sticky, and is smooth and stretchy.
Wrap the dough in plastic wrap and let it sit for 30 minutes. If you don’t plan on using the dough right away, it can be placed in the refrigerator for up to two days. Refrigerated dough should be allowed to sit at room temperature for about 30 minutes before using.
To make simple noodles like fettucini or linguine, roll out your dough with a rolling pin, or with a pasta machine.
The dough should be rolled to about 1/16 of an inch (about the thickness of a dime).
Flour the surface of the dough and roll it up.
Cut the rolled dough into whatever width piece you desire. Then unroll the noodles.
Cooking this pasta:
This pasta cooks more quickly than boxed dry pasta. Bring a large pot of water to a rolling boil. Add in the pasta. The cool pasta will reduce the water temperature and stop the boiling. Continue cooking until the water returns to a boil and the pasta is floating. Depending on the thickness of your pasta shapes, you may need to boil for a couple more minutes. Remove a piece of pasta and taste to see if it is cooked to your desired softness.
Drain the cooked pasta and immediately add to whatever sauce you plan to serve it with. Pasta left in a colander or pot without sauce can become sticky.
How can I use this fresh pasta dough?
While I can’t guarantee that this dough will work for extruded pasta, it is perfect for most of your pasta shapes. You can form these by hand, or use a pasta cutting machine.
A few ideas are:
- Cut the noodles into fettucine and toss with my vegan pesto or some vegan Alfredo sauce.
- Use the dough for ravioli that you can fill with your favorite filling.
- How about cutting wide noodles for lasagna?
- Top with my oil free marinara. Maybe add in some of your favorite fresh veggies.
Wanna get fancy? Try your hand at farfalle (bow tie), fusilli, cannelloni, or even orecchiete. Here’s a page with instructions for forming many of these pasta shapes. I can’t wait to make more dough and play with some of these shapes!
Freezing pasta dough
This dough can be made ahead and frozen for later. You can freeze leftover dough, or prepare a single or even double or triple to freeze for future meals.
Prepare the dough through the kneading step. Then dust the dough with flour and wrap it in plastic wrap. Place the wrapped dough in a ziploc freezer bag or other airtight container to avoid freezer burn. The dough can be frozen for 3 to 6 months.
You can also freeze your noodles or shaped pasta. Freeze these on a parchment covered baking sheet before transferring to a ziploc bag or airtight freezer container.
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Vegan Pasta Dough
- 1 ½ cups all-purpose flour
- 1 ½ cups semolina flour
- 12.3 oz package lite firm silken tofu
- 2 tablespoons water
- ½ teaspoon salt
- ¼ tsp turmeric
- Stir together the all-purpose flour and the semolina flour in a medium sized bowl.
- In a food processor, puree the tofu with the water, salt, and turmeric.
- Transfer the tofu mixture to the bowl of a stand mixer. With a dough hook, mix in the flour mixture a bit at a time, until a soft and kneadable dough is formed. You might not need all of the flour mixture.
- Remove the dough from the mixing bowl, and knead it on a clean surface dusted with all-purpose flour or remaining flour mixture. Continue kneading for about 5 minutes, until the dough is soft, smooth, and no longer sticky.
- Wrap the dough in plastic wrap and let it sit at room temperature for 30 minutes, or in the refrigerator for up to one day. If you have refrigerated your pasta dough, allow it to sit at room temperature for at least 30 minutes before using it.
- Divide the dough into four pieces. Working with one piece at a time, roll out the dough with a rolling pin on a lightly floured surface, or using a pasta machine.
Nutrition facts are approximate.
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