There is nothing that beats a big bowl of pasta… except for maybe a big bowl of FRESH pasta. This homemade pasta recipe will elevate any pasta recipe you’re making. The best part is, it’s vegan! Whip up a batch to eat with your favorite sauce for a special occasion, or just when you want to feel like you’re in Italy!
Why you’ll love this homemade pasta recipe:
Vegan: Have no fear! You can finally enjoy fresh pasta as a vegan. This recipe makes it easy
Easy: Speaking of easy, this recipe only takes one hour to make
Versatile: Use this homemade pasta recipe with any of your favorite pasta recipes
Semolina Flour: Semolina is a coarse, purified wheat middlings of durum wheat. This is the flour used in making couscous, and pasta. However, if you don’t have semolina, you can use cornmeal.
Olive Oil: Otherwise known as EVOO, a staple in every kitchen. The key here though is to make sure you buy the good stuff. Do not buy cheap EVOO because it will not taste as good and likely is filled with things you don’t want in your olive oil. Instead, look for “extra virgin”, avoid anything in a clear glass bottle (light is the enemy), and look at the “best by” date and remember the fresher the better.
How do you make homemade pasta?
1. In a medium-sized bowl, stir together flours and salt. Make a well in the middle of the bowl by pushing the flour towards the sides.
2. Pour lukewarm water and olive oil into the well. Mix with a wooden spoon until just combined.
3. Transfer to a lightly floured surface and knead for about 5 minutes to make a soft and smooth dough. Add more water if the dough is too dry OR add more flour if the dough is too sticky.
4. Form the dough into a ball and cover in plastic wrap.
5. Chill in the refrigerator for 30-45 minutes.
6. After refrigeration, cut the dough in half and place one portion onto a lightly floured surface.
7. Use a rolling pin or pasta maker to roll the dough out very thin, approximately 1/8 inch thick.
8. Dust the top of the rolled-out dough with more flour, and using a pizza cutter, cut the dough into long, thin strips. This will be about ¼ inch in width.
9. Loosely take 10 strands of pasta to form nests and set them aside.
10. Continue this process until both dough halves are made into pasta nests.
11. To cook, boil a large pot with salted water.
12. Add the pasta and cook until floating + tender. This will be approximately 3 – 4 minutes.
13. Serve with your favorite sauce, cheese, or pesto!
Expert Tips & FAQ:
Personalize It: Add any of your favorite herbs or spices into the flour mixture for extra flavor!
Can I make different shapes? Definitely! Cut and form pasta dough into your desired shapes. Have fun with it.
How do I use this in recipes that call for store-bought pasta? If making a baked pasta dish, add the fresh pasta directly to your recipe instead of boiling first.
Storage: Save your pasta nests by allowing them to dry completely for 12 – 24 hours, and storing them in a tightly sealed container. This will last for 2 – 6 months. You can also freeze your fresh pasta, lightly flouring a baking tray, freezing until solid, and then storing in an airtight container for up to 8 months.
If you want more Greek Recipes, check out our Free Greek Recipe Mini Cookbook! We also have an incredible APP for you to access at all times (yes, online and offline) all our recipes with a click of your finger – check it out here.
For more amazing recipes:
Loved this recipe? Good! We can give you access to Maria’s most famous recipes, check out our Top Ten Recipes Mini Cookbook! We also have an incredible APP for you to access at all times (yes, online and offline) all our recipes with a click of your finger – check in out here.