Learn how to make vegan egg pasta at home with just 3 simple ingredients and about an hour of your time.
- 250 grams 00 flour
- 250 grams semolina flour
- 3/4 cup room temperature just egg
- About 100ml warm water or 1/3 cup, as needed
- Large bowl
- Clean work surface
- Pasta machine or rolling pin
- Large pot (for boiling)
- Plastic wrap
- Sharp knife (if cutting by hand)
- Remove the just egg from the refrigerator about 30 minutes before starting this recipe to allow it to come to room temperature (or just about).
- In a large bowl, add in the flours. Whisk together until uniform.
- Form a small well in the middle of the flour mixture and pour in the Just Egg.
- Using a fork, mix the just egg into the flour until you can mix anymore. It should be chunky dough as pictured in the blog post.
- Using clean hands, mix in the water, a tablespoon or two at a time, until a smooth dough forms. The dough should not be sticky nor should it be dry and crumbly. The amount added may vary based on your location or your flour, but we added around 100 ml. If the dough is too dry, add some water, if it is too sticky add some flour.
- Flour a clean work surface and turn the dough onto it.
- Flour your hands and knead the dough until soft and pliable, about 5-8 minutes. When you poke the dough, it should spring back.
- Form the dough into a ball with your hands and wrap it tightly in plastic wrap. Let the dough rest at room temperature for 15 minutes.
- Roll out the pasta dough into your desired shape, either by hand or using a pasta maker (see notes above). Cook the pasta in a large pot of generously salted boiling water until it is al dente, usually between 1-5 minutes depending on the thickness of your pasta. Drain and use immediately.
- Unwrap the dough and divide it into 8 equal pieces so that it’s easier to work with. Take 1 piece and wrap the rest back up in the plastic wrap.
- Rolling out by hand: Lightly flour a clean work surface and roll out the dough into one long piece. Fold the top and the bottom of the sough inward to meet each other, and then begin to roll the dough out again, up-down and left-right to form a rectangle. You’ll know the dough is ready when you’re able to see your hands through it. Lightly sprinkle the dough with flour and then cut the dough into your ideal shape. To make it easier, you can lightly fold the dough into itself twice so you don’t have to cut through too much. Set the dough aside onto a floured area of your work surface and continue rolling out all of your dough. Let the pasta sit out for about 30 minutes to dry out slightly.
- Rolling out with the machine: Flour a clean work surface OR flour a few lint-free linen kitchen towels and lay them next to the pasta machine so that the pasta you roll out will rest on it. Lightly dust your piece of dough. Set the machine selector to 0 and feed a lump of dough through the rollers. Repeat this twice, and then fold the ends of the pasta sheet inward to meet, allowing it to become a rectangular shape. Repeat 3 more times, dusting the dough with more flour if it begins to stick. Increase the thickness setting to 1 and feed the pasta through once, continue this until you have reached your desired thickness setting. This will depend on the type of pasta you make. For the fettuccine pictures, we rolled it out to a 5. For ravioli, we roll it out to an 7. Lightly dust the dough once more. Add the cutting rollers onto the machine and feed the pasta through them. Set the dough aside onto a floured area of your work surface and continue rolling out all of your dough. Let the pasta sit out for about 30 minutes to dry out slightly.
- Bring a large pot of generously salted water to a boil. Once boiling, add in the fresh pasta. Cool for 2 to 4 minutes, depending on its thickness.
- Drain the pasta, reserving about 1/2 to 1 cup of the water, and add the cooked pasta back to the pot along with your sauce of choice. Stir to coat, adding some of the reserved pasta water if needed to add body to the sauce, and dig in!
- If you would like to prep this dough in advance, after kneading then dough, wrap it in plastic wrap and place it into the refrigerator. Remove it from the refrigerator and allow it to come to room temperature before using.
- We have made this recipe without the liquid vegan egg before with success. You will just need to salt the dough as it will lack in flavor. We prefer the vegan egg version but if you don’t have access to it, this works well in its place.
- 250 g each flour
- About 1 1/3 cup Water
- 3/4 to 1 teaspoon of salt, or as needed
- Category: Entree
- Cuisine: Italian
Keywords: Pasta, Italian, Vegan Egg, Semolina, Dough, Flour, Entree, Dinner