Homemade Vegan Egg Pasta

July 3, 2021


By: Chris Petrellese 

Have you ever thought about making homemade vegan egg pasta? This is a sign that you should! Not only is it super simple to do, but it’s a great family-friendly activity, and requires just 3 simple ingredients.

pasta being run through a pasta machine

Pasta was something that we had almost nightly in our house growing up. Linguini, spaghetti, penne, tortellini, you name it, we ate it. Truth be told, we only made fresh pasta once or twice that I can remember, but it was always so much tastier than store-bought dry pasta.

My parents recently came to visit and we thought it would be a fun activity to make homemade pasta, or as my Mother would say, “Macaroni”. My mom consulted a family friend and some family members about their pasta recipes, and we got to work.

Here’s What You Need To Make Homemade Vegan Egg Pasta

  • 00 Flour: This is a super-finely milled Italian flour made specifically for pasta and pizza dough. It may not be available at every conventional grocery store, so if you need to get it online, you can get it here.
  • Semolina Flour: This flour is made from durum wheat and is more coarse than other flour. It also has a darker golden color and an earthy aroma. It’s the perfect flour to use when making homemade pasta. We like to use Bob’s Red Mill semolina flour.
  • Liquid Vegan Egg Substitute: Most homemade pasta is made with eggs, and since we are vegan, we are using Just Egg, a liquid vegan egg substitute made from mung beans. It works as the perfect egg substitute, and you won’t even tell the difference. If you can’t find Just Egg or prefer not to use it, you can find an egg-free variation in the notes of the recipe card.
  • Pasta Machine: To get the super-thin pasta, a pasta maker definitely comes in handy. We have this one, but other options are available and will also get the job done. If you don’t have a pasta maker and prefer not to get one, you can roll out the dough. However, it won’t be easy to get the pasta sheets as thin as they need to be.

This homemade vegan egg pasta dough can be used to make any shape of pasta that you desire. With the machine we have, we can make either spaghetti or linguini. We also have a recipe for homemade ravioli with herbed ricotta using this pasta dough.

Tips & Tricks to Make the Perfect Homemade Pasta

  • Add water slowly. When making your dough, we recommend adding lukewarm little by little until your dough is soft and pliable. The amount of water needed may vary day-to-day and climate-to-climate. If you add too much water, you can balance it out with more flour until the dough feels right.
  • Let it rest. We recommend letting your pasta dough rest for about 15 minutes after kneading before rolling out the dough. Once you cut your noodles, we also recommend letting the pasta rest to dry out before cooking.
  • Flour is your friend. To prevent the pasta sheets from sticking, keep them lightly floured at all times. It’s also advised to keep all of your surfaces floured as well. For example, while rolling out your pasta sheets, keep your hard surfaces floured or lined with floured dish towels to prevent them from sticking.
  • Get creative! Since this is a base recipe for pasta dough, the options are endless with what you can do with it. If you have a KitchenAid Stand Mixer, considering getting the pasta attachment to make different shapes like bucatini, rigatoni, fusilli, large macaroni, or small macaroni simply by changing the pasta disc.
homemade vegan egg pasta nests on a metal pan

Looking for more pasta recipes? We’ve got you covered!

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
homemade vegan egg pasta nests on a metal pan

Homemade Vegan Egg Pasta

  • Author: Jasmine Briones
  • Total Time: 43 minutes
  • Diet: Vegan


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
  • Fork
  • Clean work surface
  • Pasta machine or rolling pin
  • Large pot (for boiling)
  • Plastic wrap
  • Sharp knife (if cutting by hand)


  1. 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). 
  2. In a large bowl, add in the flours. Whisk together until uniform.
  3. Form a small well in the middle of the flour mixture and pour in the Just Egg.
  4. 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.
  5. 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. 
  6. Flour a clean work surface and turn the dough onto it. 
  7. Flour your hands and knead the dough until soft and pliable, about 5-8 minutes. When you poke the dough, it should spring back.
  8. 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. 
  9. 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.
  10. 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.
  11. 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.
  12. 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.
  13. 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. 
  14. 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
  • Prep Time: 40 minutes
  • Cook Time: 3 minutes
  • Category: Entree
  • Cuisine: Italian

Keywords: Pasta, Italian, Vegan Egg, Semolina, Dough, Flour, Entree, Dinner

Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you recreate any of our recipes, we love to see your photos!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating

  1. Marissa says:

    This was great!

    One question, when you dry the pasta do you put them in nests like the picture? I did this because of the picture and it wasn’t specified in the instructions but the noodles ended up sticking together.


Hey there!

We share fresh and fun recipes to show you that vegan cooking is easy, approachable and delicious...

We're Jasmine & Chris.

Hey there!

meet the bloggers





Thank you for subscribing!

Want our recipes delivered straight to your inbox?

the latest scoop:


Want our recipes delivered straight to your inbox?

Sign up to get the latest recipes, video announcements, and more!

Thank you for subscribing!