Homemade Vegan Pasta

Homemade Vegan Pasta! Ahhh, so good. And so easy! Form into any shape you want, like from scratch lasagna noodles! #vegan

There’s something romantic about pasta. I fancy it a special meal to be shared with people you love that just so happens to go perfectly with wine.

This fall I attempted homemade pumpkin pasta and it was amazing! I was so surprised by how simple it was to prepare, how delicious it tasted, and how beautiful the color was. I mean, orange pasta? Come on.

Homemade Vegan Pasta Recipe

As lovely as the pumpkin pasta was, it wasn’t vegan. Challenge accepted.

Homemade Vegan Pasta!

I did a lot of research on eggless pasta and it’s essentially comprised of 3 ingredients: semolina flour, all purpose flour and water. That’s it!

Semolina flour is made from durum wheat, is sturdier in texture than all purpose, and is fabulous for use in pastas. I didn’t have any on hand for the initial test of this recipe, but have since purchased some and am excited to try it for a more traditional texture and taste.

If you don’t have any semolina you can still make this recipe. Just recognize it will be a bit more tender and a slightly more doughy taste than if using semolina.

Homemade Vegan Pasta! From scratch, eggless and SO easy. Then, make any shape you want! Fresh pasta is unbeatable

Besides requiring three ingredients, this recipe is also incredibly easy and fast! Just throw your ingredients into a food processor (or just use a fork), whirl, and then drizzle in your water. Then wrap your dough in plastic wrap, let it rest for 10 minutes, then roll, cut and cook!

I went with two shapes: Lasagna and linguini – two of my favorites. The lasagna noodles would be perfect for making from-scratch lasagna (talk about impressing house guests). And the linguini was delicious as well. But, I preferred the larger shape as it took a little less time and effort.

Homemade Vegan Pasta! Shape them into lasagna, linguini, whatever you like! #vegan

To me, pasta is all about the sauce. Vegan pesto with vegan parmesan was a great topping for the linguini style noodles, and a traditional marinara with basil suited the lasagna noodles perfectly. You can find my recipe for boozy, red wine marinara sauce in our 31 Meals Cookbook (p.s. have you checked out the reviews? People kinda love it).

Homemade Vegan Pasta Noodles! So fresh, light and customizable into any shape! #vegan

And there you have it! Easy, homemade vegan pasta made with items you likely already have on hand. Stay tuned for more pasta shape and filling experimentation, as well as an update on how the semolina version goes. Cheers!

Homemade Vegan Pasta! So simple, egg-free and SO delicious! #vegan

4.7 from 6 reviews
Homemade Vegan Pasta
Prep time
Cook time
Total time
Easy, 3-ingredient eggless pasta that takes 30-minutes to prepare and is customizable into any shape you want!
Recipe type: Entree
Cuisine: Vegan
Serves: 6
  • 2 cups semolina flour or unbleached all purpose flour*
  • 3/4 cup white whole wheat OR whole wheat pastry flour
  • 3/4 – 1 cup room temperature water
  1. Place flours in the food processor and pulse to combine.
  2. While the food processor is running, add water 1 Tbsp at a time through the spout while the processor is running. If you do not have a food processor, refer to this method which only requires a fork!
  3. My dough took about 3/4 cup water. It will feel like a dough and slightly sticky and moldable when enough water has been absorbed.
  4. Remove from processor and split into two sections for easy rolling. Let rest for 8-10 minutes.
  5. Place one ball seam-side down onto a modestly floured clean surface. Dust the top with flour, dust a rolling pin with flour, and roll out into a very thin square or circle.
  6. If you are making lasagna leave it a little bit thicker. For most other shapes get it a bit thinner – almost like paper.
  7. To make lasagna noodles, use a lasagna cutter or what I did: Cut out rectangles with a pizza cutter and then use a chopstick or stimilar-shaped object to crimp ridges into the edges of the noodles, applying pressure in the opposite direction with your finger (like crimping pie dough, but smaller). To make linguini, simply use a pizza cutter or knife to cut into small strips. Place on a lightly floured surface and dust with more flour so they don’t stick.
  8. To cook, prepare a large pot of boiling water, salt liberally and add fresh pasta. Fresh pasta takes less time to cook so watch it closely. My lasagna noodles and linguini only took about 6-7 minutes. This will change depending on how al dente you prefer your pasta.
  9. Top with desired sauces. Pesto and marinara are both fabulous with this recipe.
  10. Half of this recipe easily feeds 2-3 people, so halve or quarter the recipe if it’s just for you and one other person as leftovers don’t really store well.
* Adapted from Mario Batali
* NOTE: Semolina flour is made from durum wheat, is sturdier in texture than all purpose, and is excellent for homemade pasta. If you don’t have any you can still make this recipe. Just recognize it will produce a bit more tender pasta that will have a slightly more doughy taste.
Nutrition Information
Serving size: 1/6th recipe Calories: 257 Fat: .7g Carbohydrates: 52g Sodium: 120mg Fiber: 2.6g Protein: 8.7g



danaHi, I'm Dana! I am a food stylist, photographer, and author of the Food Photography School and the 31 Meals Cookbook.

Find me on Twitter, Instagram, and Pinterest.

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Talk About It

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  1. Analuna says

    I only eat whole grains- do you think I can do this with all whole wheat flour, whole wheat pastry flour, or something like spelt flour? I’d totally be into making my own pasta! Thanks!

  2. valentina says

    Hi Dana!
    I’m Italian…can I give you a little advice?? You can use just semolina flour. If you want you can add also some kamut/khorosan flour (it’s a durum wheat too) or add a flax/chia egg ^_^
    In Italy we have 2 types of pasta :
    – traditionally in the north, all purpose flour and eggs
    – traditionally in the south, semolina flour and water
    But all purpose flour + water is not so recommended ;)

  3. says

    Ahhh, this is making me crave super doughy pasta. It looks so so so good. I will take some for breakfast, minus the glutens. ;)

    • Dana Shultz says

      Samantha, I didn’t try freezing it so I can’t comment on whether or not it’d work. But if you try it, let me know how it goes!

      • Sus says

        I have read on other pages that you ca freeze homemade pasta for later and for having fresh pasta when you want that

  4. fan says

    Looks great and sounds awesome! Thanks for being honest about leftovers not storing so well – always good to know, and allows for planning ahead! :)

    • Dana Shultz says

      Of course :D I’d hate for someone to make too much and then have no way to eat it all :D Good luck!

  5. says

    Who knew making vegan pasta from scratch was so easy?! Love the giant noodles you made too- perfect option for lazy me :)

    • Dana Shultz says

      Haha, right? Lazy lasagna noodles for the win. Can’t wait to actually try this out with lasagna! It was awesome with straight up tomato sauce ;D

  6. says

    Thank you so much for posting this! I was just lamenting over the fact that I cannot have delicious homemade pasta now that I have discovered I have an intolerance to dairy and eggs. I cannot wait to try this vegan pasta. So many possibilities! :) ps. I absolutely adore your blog. It has made my transition to a vegan lifestyle so much easier. Your recipes have been a life saver :)

  7. says

    Your pasta looks amazing, I have a hand held pasta maker that I have never used, the task always seemed so daunting, you make it sound easy, I will have to prepare this. Thanks!

  8. says

    I’m so converted–SO converted! After trying ‘homemade’ pasta from a local Italian restaurant, I thought–I could definitely make better pasta myself. This is a wonderful recipe. Thanks for sharing–pinned!

  9. hippymomelizabeth says

    Funny! I thought everyone was making veggie noodles because it hit the mainstream folks like a hurricane. I love your noodles they look friggin hippy. That’s it have a great day you two!

  10. says

    thanks so much for sharing this recipe! i just got a pasta maker for my birthday over the weekend, definitely will be trying this out.
    xo, cheyenne

  11. says

    Only once have I tried hand-rolling pasta (since I don’t have a roller) and I made it with whole wheat. Hard work but worth it! I’ll have to try semolina soon.

  12. says

    Is there anyway you would recommend making this wheat free? I started making pasta a few years ago (just the normal with eggs, flour etc.), but haven’t been able to find a vegan and wheat free one which works.

    • Dana Shultz says

      Hmm, I’m not sure! Have you searched vegan gluten free pasta? There’s several GF ones I found but haven’t tried any. Good luck!

  13. says

    Wow, the lasagna noodles are absolutely stunning and I agree with you on pasta being a very romantic dish; nothing like a bowl of pasta and a glass of red wine with your sweetie! ;) Thanks for sharing another beautiful and yummy egg-free recipe, I appreciate them so much.

  14. Jenny says

    This is so good and so easy to make! I used it for lasagne instead of the usual dried sheets and it tasted a million times better! It has become a Sunday favourite in our house.

  15. says

    Wow I absolutely love pasta and seeing this just excites me about living the vegan lifestyle! I can’t wait to make and try this and all the other amazing vegan recipes!!!

  16. Jeri Rossi says

    I was wondering, if I make fresh lasagna noodles on the spot, do I still have to boil them before I assemble the lasagna layers in the dish to be baked (if assembling the dish immediately with the fresh pasta)?

    And do you recommend drying the pasta for storing later? Do you refrigerate this pasta?

    Thanks for the recipe!

  17. Anthony says

    Hi Dana! Thank you so much! Homemade pasta is so delicious and your guide and photos are so helpful. Thank you so much! I made some linguini last week and prepared some thinker lasagne sheets (with semolina and wholemeal) today for a beautiful vegetable vegan lasagne which was super delicious! Best wishes, Anthony, Melb, Aus.

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