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Homemade Pasta Recipe (Vegan)

  • Author: Maria Koutsogiannis
  • Prep Time: 1 hour
  • Cook Time: 5-10 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 4 1x
  • Category: Vegan Meals
  • Cuisine: Italian
  • Diet: Vegan

Description

A big bowl of fresh pasta never gets old. This homemade pasta recipe is vegan-friendly and is perfect with your favorite sauce.


Ingredients

Scale

1 ½ cups all-purpose flour

¾ cup semolina flour or cornmeal

½ tsp salt

¾ cup water

2 tbsp olive oil


Instructions

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.

Pour lukewarm water and olive oil into the well. Mix with a wooden spoon until just combined.

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.

Form the dough into a ball and cover in plastic wrap.

Chill in the refrigerator for 30-45 minutes.

After refrigeration, cut the dough in half and place one portion onto a lightly floured surface. 

Use a rolling pin or pasta maker to roll the dough out very thin, approximately 1/8 inch thick. 

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. 

Loosely take 10 strands of pasta to form nests and set them aside.

Continue this process until both dough halves are made into pasta nests.

To cook, boil a large pot with salted water. 

Add the pasta and cook until floating + tender. This will be approximately 3 – 4 minutes.

Serve with your favorite sauce, cheese, or pesto!


Notes

Add any of your favorite herbs or spices into the flour mixture for extra flavor!

Cut and form pasta dough into your desired shape.

If making a baked pasta dish, add the fresh pasta directly to your recipe instead of boiling first.

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. 


Nutrition

  • Serving Size: 4
  • Calories: 283
  • Sugar: 0.1g
  • Sodium: 291.9mg
  • Fat: 0.8g
  • Saturated Fat: 0.1g
  • Unsaturated Fat: 0.3g
  • Trans Fat: 0g
  • Carbohydrates: 58.6g
  • Fiber: 2.5g
  • Protein: 8.8g
  • Cholesterol: 0mg

Keywords: flour, pasta, recipe