Monday, 3 November 2014

3-Ingredient Fresh Vegan Pasta

     With school and work being as crazy as ever (or possibly crazier), I haven't had much time lately for experimenting in the kitchen, but I though it was about time I posted my fresh vegan pasta recipe. Making a good pasta is a bit tricky, especially seeing as most recipes call for eggs, but it is possible. I've been working on this pasta recipe on and off for over a year now and I've finally got the recipe near perfect. I say near perfect because changes in weather and humidity will affect the amount of water needed in this recipe. On more humid days, you'll probably need less water and on dry days more. So you really have to feel out what you're doing. But don't be scared, fresh pasta is delicious (especially stuffed with sauteed mushrooms or pesto...or both) and worth the risk! (Also, I'm still working on the new logo over here. Getting close to digitizing it!)

Serves: 3-5


  • 1 cup all-purpose flour
  • 1 cup semolina flour
  • 1/2 to 1/2+1/8 cup warm water


  1. On a large clean surface or in a large mixing bowl, mix all-purpose and semolina flour.
  2. Form a well out of the flour and poor the water into the well.
  3. With a fork, slowly incorporate the water and flour, working from the center of the well and moving outwards. If all the water seems to be incorporated, but there is still excess flour, add the up to 1/8 cup more water. Likewise, if it seems a bit wet or sticky add a bit more all-purpose flour.
  4. Once all the flour and water is incorporated, knead the dough on a lightly floured surface until it forms a smooth ball. Wrap the dough ball in plastic wrap and let stand at room temperature for 10-20 minutes. If you are not planning on cooking all the pasta, you can cut the ball in half, and wrap both halves, keeping the half you are planning to cook at room temperature and place the other half in the fridge. The dough will keep in the fridge for up to 2 to 3 days, but should be brought back to room temperature before working it.
  5. When you are ready to form the pasta shapes, you can either roll it out manually on a floured surface or use a pasta roller machine, as per manufacturer’s instructions.
  6. If you are stuffing you pasta, make sure to keep the dough covered when not working with it, otherwise let the pasta stand, uncovered for at least 30 minutes after it is formed. This will prevent the pasta from becoming mushy or sticking together while cooking.
  7. When ready to cook the pasta, cook in a large pot of salted boiling water for 2-3 minutes or until tender. Strain and coat pasta in sauce or in oil before serving.