DIY Vegan Pasta: 4 Homemade Recipes (No Eggs Needed!)

🍝🌱 Think fresh pasta requires eggs? Think again! These four vegan pasta recipes—from classic semolina ribbons to vibrant beet fusilli—prove you can make restaurant-quality noodles at home with just plants. Plus, we’ll cover drying, storing, and pro shaping tips.

SEO Keyword Focus: “Is Pasta Vegan”

1. Classic Semolina Spaghetti 🇮🇹✨

Flavor Profile: Nutty, toothsome, golden-hued

Ingredients

• 2 cups semolina flour
• ½ cup water
• 1 tbsp olive oil
• ½ tsp salt

Step-by-Step Instructions

1. Mix: Combine flour and salt, make a well. Add water and oil.
2. Knead: 10 mins until smooth (dough should be firmer than egg pasta).
3. Rest: Wrap in cling film, chill 30 mins.
4. Roll & Cut:
   • Use a pasta roller to thin to setting #7.
   • Cut into spaghetti strands with cutter attachment.

Pro Tip: Hang noodles on a drying rack for 30 mins before cooking for al dente texture.

Storage: Dry completely (12+ hours), then store in airtight containers for 1 month.

Source: Pasta Grannies (Vegan adaptations)

2. Spinach & Turmeric Fettuccine 🌿💛

Flavor Profile: Earthy, vibrant, with herbal notes

Ingredients

• 1½ cups all-purpose flour
• ½ cup blanched spinach (squeezed dry)
• 1 tsp turmeric (for color)
• 3 tbsp water

Step-by-Step Instructions

1. Puree: Blend spinach, turmeric, and water until smooth.
2. Mix: Gradually add to flour until a dough forms.
3. Roll: Thin to 1mm thickness, cut into ¼-inch ribbons.

Hack: Add 1 tsp matcha powder for extra green hue.

Serving Suggestion: Toss with cashew Alfredo and roasted cherry tomatoes.

Source: The Vegan Pasta Maker by Gemma Stafford

3. Beetroot & Black Pepper Fusilli 🍠🌶️

Flavor Profile: Sweet, peppery, with striking color

Ingredients

• 1 cup roasted beet puree (1 medium beet)
• 2 cups 00 flour
• 1 tsp cracked black pepper
• 1 tbsp aquafaba (for elasticity)

Step-by-Step Instructions

1. Puree: Blend beets until smooth (no chunks!).
2. Knead: Mix with flour and pepper until firm (add water 1 tsp at a time if needed).
3. Shape:
   • Roll into ropes, twist around a skewer to form fusilli.
   • OR use a fusilli crank (if you have one).

Pro Tip: Dust with rice flour to prevent sticking.

Pair With: Hazelnut pesto for contrasting flavors.

Source: Pasta Revolution by America’s Test Kitchen (Vegan Edition)

4. Chickpea Farfalle (Bow Ties) 🥜🎀

Flavor Profile: Nutty, protein-packed, holds sauce well

Ingredients

• 1½ cups chickpea flour
• ½ cup all-purpose flour
• ⅓ cup water
• 1 tbsp olive oil

Step-by-Step Instructions

1. Mix: Combine flours, then add water and oil.
2. Rest: 20 mins (chickpea flour absorbs moisture slowly).
3. Shape:
   • Roll thin, cut into rectangles.
   • Pinch centers to form bows.

Hack: Add 1 tsp nigella seeds for visual pop.

Serving Suggestion: Perfect for creamy mushroom sauces.

Source: The Global Vegan by Ellie Bullen

Vegan Pasta Pro Tips

Drying & Storage

✔ Air-dry: Hang shapes individually for 12-24 hours before storing.
✔ Freeze: Place fresh pasta on trays to freeze, then bag (lasts 3 months).

Cooking Fresh Pasta

⏱️ Cook time: 1-3 mins in boiling water (vs. 8-10 mins for dried).
💧 Salt water generously: 2 tbsp salt per gallon.

Troubleshooting

⚠️ Dough too sticky? Dust with semolina, not flour.
⚠️ Pasta breaks? Knead longer (gluten needs development).

Final Answer: Is Pasta Vegan?

✅ Homemade pasta is easily veganized by swapping eggs for:

• Vegetable purees (beet, spinach)
• Aquafaba (for elasticity)
• Oil + water (for fat content)

Store-bought tip: Still check labels for egg or dairy in flavored varieties!

Which pasta will you make first? Tag your creations #VeganPastaDIY!

Sources Recap:

1. Pasta Grannies (Traditional techniques)
2. The Vegan Pasta Maker (Modern twists)
3. Pasta Revolution (Science-backed methods)
4. The Global Vegan (Global flour alternatives)

Missed Parts 1 & 2? Catch up on label-reading hacks and restaurant tips!