Homemade vegan pasta dough is a game-changer for anyone who loves fresh pasta but wants to avoid eggs. This recipe is simple, flavorful, and uses chia seeds as a natural binder, making it perfect for vegan diets. Whether you're a seasoned chef or a beginner, this guide will walk you through the steps to create restaurant-quality pasta in your kitchen.
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Michelin star pasta training
As a young chef, I used to make pasta every day while training with Chef Michael Caines at the 2 Michelin Star Gidleigh Park Hotel in Devon. It was the best pasta apprenticeship I could have imagined! We made basil, saffron, and truffle pasta dough for a variety of dishes like ravioli, tortellini, tagliatelle, and linguini. The process of making fresh pasta – starting with simple ingredients like flour, olive oil, salt, and egg – is incredibly therapeutic. For this vegan pasta dough, I use a small amount of chia seed flour mixed with water to emulate the texture of the egg in the dough, achieving the same smooth and elastic consistency.
Ingredients you will need
- 250 g Pasta flour (sieved)
- 4 g Sea salt
- 0.5 g Turmeric powder (a small pinch)
- 5 g Chia seeds (ground to a fine flour)
- 100 ml Filtered water
- 20 ml Olive oil
Equipment you will need
- Weighing scales
- Mixing bowls
- Fork
- Pasta machine (I use a Marcato Atlas 150)
- Saucepan
- Strainer
- Chopsticks or pasta fork
How to make vegan pasta dough
Step 1: Mix the dry ingredients
Combine the pasta flour, sea salt, and turmeric in a large bowl. Stir well to ensure the salt is evenly distributed.
Step 2: Prepare the wet ingredients
Mix the ground chia seeds with the filtered water and olive oil. Let it sit for 5 minutes to activate and form a gel-like consistency.
Step 3: Combine wet and dry Ingredients
Make a well in the center of the flour mixture and pour in the chia mixture. Gradually mix the flour with the wet ingredients until dough forms. Adjust with water or flour as needed for the perfect consistency.
Step 4: Knead the dough
Transfer the dough to a floured surface and knead for 8-10 minutes until smooth and elastic.
Step 5: Rest the dough
Wrap the dough in plastic wrap or cover it with a damp cloth. Let it rest for 30 minutes to relax the gluten.
Step 6: Roll Out the Dough
Divide the dough into 4 smaller portions. Using a rolling pin or pasta machine, roll each portion into thin sheets. Dust with semolina to prevent sticking.
Step 7: Shape the pasta
Cut the dough into your desired shapes (fettuccine, tagliatelle, lasagna sheets, etc.).
Step 8: Cook the pasta
Boil salted water in a large saucepan. Cook the pasta for 2-3 minutes or until al dente. Toss with a small splash of olive oil to prevent pasta from sticking.
Step 9: Serve
Drain the pasta and toss it with your favorite sauce. Enjoy your fresh homemade vegan pasta!
What to serve with
- A classic marinara sauce
- Creamy vegan Alfredo sauce
- Fresh basil pesto
- A spicy zhoug sauce
- A drizzle of olive oil and a sprinkle of nutritional yeast
How to store vegan pasta dough
- Refrigerate: Store the fresh pasta dough in an airtight container in the fridge for up to 2 days.
- Freeze: Place prepared pasta nests on a floured baking sheet, freeze for 2 hours, then transfer to a freezer bag. Cook directly from frozen.
Nutritional content
This vegan pasta dough is not only delicious but also nutritious. Here’s what it offers:
- Chia seeds: A great source of omega-3 fatty acids, protein, and fiber.
- Turmeric: Adds a beautiful golden hue and anti-inflammatory properties.
- Olive oil: Provides healthy fats to keep the dough pliable.
Recipe variations
It's easy and fun to make different colored pasta doughs. Simply add 1 teaspoon of Spirulina to the flour for a green dough or add 1 teaspoon of activated charcoal for a black dough.
FAQ Section
Yes! Substitute the pasta flour with a gluten-free flour blend and more chia seed egg for extra binding.
Dust your pasta sheets and shapes with semolina flour to avoid sticking.
Yes, fresh noodles can go straight into dishes like lasagna without pre-boiling.
Green pasta: Add spirulina powder.
Black pasta: Add activated charcoal powder.
While strong pasta flour, such as 00 flour, is ideal for making pasta because of its high gluten content, you can use regular all-purpose flour. However, the texture and elasticity of the dough will vary slightly. For best results use strong pasta flour.
More recipes to try
Get creative in the kitchen and enjoy the magic of fresh, handmade vegan pasta dough!
📋 Recipe
Vegan Pasta Dough
Equipment
- Weighing scales
- Mixing bowls
- Fork
- Pasta machine
- Saucepan
- Strainer
- Chopsticks or pasta fork
Ingredients
- 250 g Pasta flour sieve into a bowl
- 4 g Sea salt
- 0.5 g Turmeric powder small pinch
- 5 g Chia seeds ground to a fine flour
- 100 ml Water - filtered
- 20 ml Olive oil
Instructions
Mix the Dry Ingredients
- In a large bowl, combine the flour, turmeric, and salt. Mix well to ensure the salt is evenly distributed.
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.
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.
Knead the Dough
- Transfer the dough to a floured surface and knead for about 8-10 minutes, until the dough is smooth and elastic.
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.
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.
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.
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.
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.
Notes
- To make the pasta dough gluten-free, you can use a gluten-free flour blend instead of flour and semolina. Also, I recommend adding an additional chia egg (stir 1 tablespoon ground chia seeds + 3 tablespoon water – allow to thicken for 2 minutes).
- For a green pasta, I added spirulina
- For black pasta, I added activated charcoal powder
Did you make this recipe? Let me know!