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+ servings
Fresh vegan pasta (egg and dairy free) with pesto
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Vegan Pasta Dough

This vegan pasta dough doesn't require egg (or dairy for that matter). Using just semolina and water it's possible to make a beautifully tender, fresh pasta dough.
Prep Time1 hr
Cook Time5 mins
Resting time30 mins
Total Time1 hr 35 mins
Course: Ingredient
Cuisine: Italian
Diet: Vegan, Vegetarian
Keyword: salt, semolina, water
Servings: 4 people
Calories: 225kcal

Equipment

  • Rolling pin or pasta machine

Ingredients

Instructions

  • If using a food processor or mixer, place the semolina and salt in the bowl and start it running, add the water in a stream until you get to a tacky breadcrumb consistency (you may not need to add all the water). Keep the processor running until it forms a ball (adding just enough water if needed).
    If making by hand, place the semolina and salt in the bowl and make a well in the middle. Add in the water and mix together using a fork until it comes together into a rough ball of dough.
  • Knead the dough for 4-5 minutes (either by hand or in your mixer), then wrap the dough in cling film and rest on your work surface for at least 30 minutes. There is no need to chill the dough.
  • Dust a large tray with semolina - this is where you will place the finished pasta shapes or ribbons..
  • Dust your work surface with a little Italian '00' flour.
  • If shaping the dough, pinch off small pieces and shape by hand.
    If rolling out the dough, cut the dough in half and place the piece you are not rolling out back into the cling film.
  • If using a pasta machine, roll the dough out until it is roughly a quarter of an inch thick and begin running it through the widest setting on your machine. Do this three times before moving on to the next setting. Again repeat this three times before moving on. Repeat this until you are on the thinnest setting.
    Using a rolling pin roll out the dough to a thin rectangular sheet. After each roll, pick up the dough, dust the work surface and flip the sough over to avoid it sticking.
  • The dough is thin enough once you can see through it. At this stage it can be used for ravioli, tortellini, lasagne etc.
  • Once the dough is rolled, use the teeth on your pasta machine to cut it into ribbons or, fold the bottom of the pasta sheet into the middle, and then bring the top down to meet it, fold it in half and then use a sharp knife to cut it into ribbons of the desired width.
  • Place the pasta on the semolina dusted tray and dust with some more semolina while you repeat with the remaining dough.
  • To cook, bring a large pan of water to the boil (for every 1 litre of water add 1 tsp of salt). The pasta should cook within 5 minutes (depending on the thickness).

Nutrition

Calories: 225kcal | Carbohydrates: 45.52g | Protein: 7.92g | Fat: 0.66g | Saturated Fat: 0.1g | Sodium: 11.88mg | Potassium: 116.25mg | Fiber: 2.44g | Calcium: 11.57mg | Iron: 2.73mg