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Vegan Pasta Dough
Vegan Pasta Dough
"Making your own vegan pasta dough is easier than you think! This egg-free, plant-based recipe combines pasta flour, sea salt, turmeric, ground chia seeds, water, and olive oil to create a smooth, elastic dough perfect for rolling and shaping into fresh pasta. Simply mix the ingredients, knead until smooth, and let it rest for 30 minutes to develop structure. Once rolled and cut into your desired shape—whether fettuccine, tagliatelle, or ravioli—it cooks in just 2–3 minutes for a delicious homemade meal. Serve your fresh vegan pasta with a rich tomato sauce, creamy cashew alfredo, or a vibrant pesto. The turmeric adds a subtle golden hue, while chia seeds provide extra binding power and nutrition. For the best texture, use high-quality pasta flour, and experiment with semolina or whole wheat flour for variation. Making pasta from scratch is a fun and rewarding process, delivering fresh, flavourful, and nourishing results every time."
Serves4 Portions
Preparation Time10 min
Chilling Time30 min
Cooking Time3 min
Cooking Vessel SizeSaucepan
Ingredients
- 4 1/5 cups Pasta Flour
- 1 teaspoon Sea salt
- 1/4 teaspoon Turmeric powder
- 1/5 ounce Chia Seed Flour
- 3 1/3 ounces
- 7/10 ounce Olive Oil
INSTRUCTIONS
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Mix the Dry Ingredients In a large bowl, combine the flour, turmeric, and salt. Mix well to ensure the salt is evenly distributed.
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Add the Wet Ingredients Mix the ground chia seeds with the water and olive oil. Leave to activate for 5 minutes. Create a well in the center of the flour mixture. Pour the wet mix into the well.
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Form the Dough Using a fork or your hands, gradually mix the flour into the wet ingredients until a dough forms. If the dough is too dry, add a little more water, one tablespoon at a time. If it's too wet, add a bit more flour.
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Knead the Dough Transfer the dough to a floured surface and knead for about 8-10 minutes, until the dough is smooth and elastic.
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Rest the Dough Wrap the dough in plastic wrap or cover it with a damp cloth. Let it rest at room temperature for at least 30 minutes. This helps to relax the gluten, making it easier to roll out.
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Roll Out the Dough After resting, divide the dough into 4 pieces for easier handling. Using a rolling pin or a pasta machine, roll out each portion into thin sheets. Dust with semolina as needed to prevent sticking.
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Cut the Pasta Cut the rolled-out dough into your desired pasta shapes (e.g., fettuccine, tagliatelle, or lasagna sheets). You can use a knife, a pizza cutter, or a pasta machine with cutting attachments.
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Cook the Pasta Bring a large pot of salted water to a boil. Add the fresh pasta and cook for 2-3 minutes or until al dente. Fresh pasta cooks much faster than dried pasta, so keep an eye on it. After draining pasta - toss with a little olive oil to prevent pasta from sticking together.
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Serve Drain the pasta and toss it with your favorite sauce. Enjoy your homemade vegan pasta! Feel free to experiment with different flours or add herbs and spices to the dough for extra flavor.
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