Vegan Homemade Pasta Dough Recipe

I absolutely adore this recipe because it brings out my inner chef with its simple, wholesome ingredients and the joy of crafting fresh pasta from scratch. Plus, there’s nothing quite like the satisfaction of twirling my homemade pasta around the fork and knowing it’s 100% vegan and made with love!

I enjoy preparing vegan homemade pasta with uncomplicated components that pack a nutritional and tasty punch. For my basic recipe, I use 2 cups of all-purpose flour, 1/2 cup of semolina flour, and a wonderful array of 1 tablespoon of olive oil; 1/2 teaspoon of turmeric; and salt to taste.

Turmeric not only contributes significantly to the color of the pasta but also makes a healthful addition since it is rich in curcumin, a potent antioxidant that has anti-inflammatory effects (Hewlings and Kalman 2017; Doyinn et al. 2015).

Ingredients

The flour that can do everything: so rich in that one nutrient, the carbohydrates, that it serves as the base for the structure of the pasta.

Semolina flour: Contributes protein and texture, fortifies toughness.

Olive oil: Adds a hint of splendor, healthful fats, and a melting texture.

Turmeric: Gives bright coloration and enhances anti-inflammatory power.

Ingredient Quantities

• 2 cups all-purpose flour
• 1/2 cup semolina flour
• 1/2 teaspoon salt
• 3/4 cup water
• 1 tablespoon olive oil
• 1/2 teaspoon turmeric (for color, optional)

Instructions

1. In a large bowl, mix the all-purpose flour, semolina flour, salt, and turmeric if using.

2. Make a well in the middle of the flour blend. Pour in the water and olive oil.

3. Slowly introduce the flour to the liquid with a fork until the dough begins to take shape.

4. Move the dough to a surface that has been floured and work it for approximately 8-10 minutes, until it has a uniform consistency and is no longer sticky.

5. Enclose the dough in plastic wrap and allow it to sit at room temperature for a minimum of 30 minutes. This gives the gluten a chance to relax.

6. After resting, divide the dough into four equal pieces to make it more manageable.

7. Using a pasta machine or rolling pin, roll out one piece of dough at a time, using flour as needed to prevent sticking, until the dough is about 1/16 inch thick.

8. Using a sharp knife or a pasta cutter, cut the rolled-out dough into your desired shape, such as fettuccine or tagliatelle.

9. Flour the cut pasta to keep it from sticking together; then hang it on a pasta drying rack or lay it on a clean kitchen towel for about 15–20 minutes to dry.

10. In a large pot of salted water boiling freely, place your pasta and let it do its thing for 2-4 minutes until it’s tender. Then drain it and serve it up the way you like, with whatever vegan sauce you have in mind and. Enjoy your effortless, vegan pasta!

Equipment Needed

1. Large mixing bowl
2. Fork
3. Flat surface for kneading (e.g., countertop or cutting board)
4. Plastic wrap
5. Pasta machine or rolling pin
6. Sharp knife or pasta cutter
7. Pasta drying rack or clean kitchen towel
8. Large pot
9. Stove
10. Strainer or colander

FAQ

• Can I use whole wheat flour instead of all-purpose flour?You can use whole wheat flour instead, but remember that the texture will be denser and may need a bit more water to get the right consistency.
• What is the purpose of semolina flour?Authentic taste and texture are what semolina flour brings to the pasta. That distinctive chew we associate with Italian pasta? That’s semolina.
• Do I need to use olive oil?The dough is easier to work with when olive oil is part of the equation. If you are not into olive oil or would simply prefer to use something else, feel free to either omit it entirely or use another type of oil.
• Can I omit turmeric?Certainly, the yellow color of pasta comes from the use of turmeric, but it is possible to make color-free pasta. The base ingredient—i.e., the flour—is the same, as are the main methods of preparation. The key difference is that some colorants, like saffron, give flavor as well as color, while others, like turmeric, are nearly flavorless.
• How long should I knead the dough?Work the dough for approximately 8-10 minutes until it develops a smooth, elastic texture.
• Can I make this dough without a pasta machine?Certainly! Use a rolling pin to make the dough as thin as possible, then cut it into the shapes you want.
• How should I store leftover dough?Tightly wrap the dough in plastic wrap, and refrigerate for as long as 2 days or freeze for up to 1 month.

Substitutions and Variations

For all-purpose flour: You can replace it with whole wheat flour or a gluten-free flour mix.
If semolina flour is not available, use more all-purpose flour or whole wheat flour in its place.
Substitute avocado oil or melted coconut oil for olive oil.
When it comes to turmeric, you can use saffron or a pinch of paprika for color, or you can just leave it out.

Pro Tips

1. Resting the Dough: Allowing the dough to rest for at least 30 minutes is crucial. If you have time, let it rest for up to an hour to make rolling out the dough even easier.