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3 Ingredient Homemade Vegan Pasta

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With just 3 Ingredients, no eggs, and a little bit of elbow grease, even you can make perfect fresh Vegan Pasta anytime.

Hi Bold Bakers!

It’s Liv, Bigger Bolder Baking’s resident alternative baker. Sometimes even I am astonished by how many things you can make with just a bit of flour, water, and a little elbow grease. From flatbread and batters to this 3 Ingredient Homemade Vegan Pasta recipe, sometimes it’s the simplest things that make the most delicious dishes. If you can’t eat eggs, you can still easily make pasta by hand at home using my method. All you need is all-purpose flour, water, and a touch of olive oil, and you have the makings for an authentic homemade pasta!

How much time does it take to cook fresh vegan pasta?

This pasta is very light and delicate but holds its shape and texture just as pasta with eggs would. This pasta can take as little as 1 minute to cook and no longer than 2 minutes. As soon as the pasta starts rising to the top of the pot of water, that’s a good indication it is done. This will create the perfect al dente bite!

How do I store Vegan Pasta?

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If you want to dry the pasta you can do so by leaving it out in the open air for 24 hours until it is fully dry and snaps as a cracker would. After drying, the pasta can be stored at room temperature in an air-tight container for up to 1 months. If you want to store the fresh vegan pasta in the fridge it can be covered and stored for up to 3 days.

Can you freeze fresh pasta?

If you find you have extra pasta a great way to store it is in the freezer. I like to shape my vegan pasta into little nest shapes and place in an air-tight container. You can freeze these nests of pasta for up to 8 weeks.

Is Vegan Pasta healthier?

Vegan pasta is slightly lower in calories than pasta made with eggs, but the reason for leaving the eggs out is more for the sake of avoiding eggs for allergy or lifestyle purposes. That said, even if you are not vegan, you will enjoy this 3 Ingredient Homemade Vegan Pasta — it’s truly for everyone!

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4.86 from 7 votes
3 Ingredient Homemade Vegan Pasta Recipe
Prep Time
25 mins
Cook Time
2 mins
Resting time
30 mins
Total Time
26 mins

With just 3 Ingredients, no eggs, and a little bit of elbow grease, even you can make perfect fresh Vegan Pasta anytime.

Course: Dinner
Cuisine: Italian
Servings: 6 servings
Author: Gemma Stafford
  • 3/4 cup (6floz/170ml) water, ( you might need a little more)
  • 2 tablespoons olive oil
  • 3 cups (15oz/ 426g) all-purpose flour
  1. In a small jug, whisk together the water and the olive oil, set aside. 

  2. On a large, flat surface place the flour in a mound. Make a well in the center of the flour.

  3. Slowly add some of the water and mix into the center of the flour. Using a light hand, gently bring the flour into the center of the well using your fingertips.

  4. Keep adding more water and incorporating the flour until all the flour has been absorbed. This will be a messy process, but it is well worth it!

  5. Once the dough starts to form, bring it together with your palms and knead into a smooth dough. This will take roughly 5 minutes. Note: if your dough is on the dry side you can add a little SLASH of water to bring it together. 

  6. When the dough forms a ball, cover tightly with cling wrap and refrigerate for a minimum of 30 minutes to allow the dough the rest and the gluten to develop. No longer than 18 hours. 

  7. After resting, remove the dough from the fridge and cut into 4 equal pieces. Set aside and cover with a towel to stop it from drying out. 

  8. Flour your work surface and rolling pin and roll 1 ball of dough at a time into a large thin sheet. I don't give dimensions for this part as it varies but my one note would be to get it as thin humanly possible. Like paper thin. 

  9. Once the dough has been rolled out, fold it over itself several times. Cut the roll of pasta into strips roughly 1/4 inch thick depending on what pasta you are making. Then dust some flour over the sliced strips of dough and unravel them to reveal your fresh pasta! Repeat this process with the remaining dough.

  10. Set cut pasta aside on a tray and leave out at room temperature to cook off or cover and place in the fridge to be cooked later. 

To Cook Egg Free Pasta:
  1. Place a medium pot over medium-high heat and boil 8 cups of water. Once the water is boiling salt it and place the fresh pasta in the water.

  2. Add the pasta and allow to cook for roughly 2 minutes or until tender. When the pasta floats to the top of the pot it is ready. 

  3. Strain the water off the pasta and serve as desired

How to Store Egg Free Pasta:
  1. To store fresh pasta keep it covered on a tray in the fridge for up to 3 days. It also freezes really well for up to 8 weeks


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Katherine Cowgill by Teren Oddo Oct. 2015

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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Write a Comment and Review

  1. Jean on March 14, 2019 at 6:08 am

    Hi Gemma, can I use coconut flour or almond flour for this? I’m looking for a gluten free pasta recipe. Can you help me? Thanks, 😀

    • Gemma Stafford on March 15, 2019 at 2:40 am

      Hi Jean,
      This is the question of the day here at BBB. I have asked Liv to look at this. We have not experimented with this yet, but we think there are certainly solutions. Rice flour/potato starch/gram flour + xanthan gum seem the most likely solutions. A good all purpose gluten free flour may be the answer for you too, the xanthan gum will be important in holding the structure, some GF flours have this included already, check the packs. We have it our list now, so will get to it,
      Gemma 🙂

  2. Mie on March 14, 2019 at 4:05 am

    Hi! Can I make this gluten free (as well as vegan)? Love your recipes!

    • Gemma Stafford on March 15, 2019 at 2:21 am

      Hi Mie,
      You can make gluten free pasta. I do not have a tested recipe just yet, but it is on the list!
      There are a number of good quality all purpose gluten free flours out there, and with xanthan gum that is probably the best option. A single source flour can work too, chick pea/gram flour may be great on its own, but it may also need the xanthan gum. The gum mimics the action of gluten, holding the flour together.
      You could try it, and you can let us know how you get on with this! we are all in it together, trying to find good solutions for specific needs,
      Gemma 🙂

    • Gemma Stafford on March 15, 2019 at 2:26 am

      Hi Mie,
      We do not have a gluten free pasta recipe yet, but we have it on the list for Liv to try. Some all purpose gluten free flours, particularly with added xanthan gum, would be worth a shot! gram flour too, which is used widely for flat bread, should work well, or a mix of flours. We have it on our list, if you try it do let us know how it worked for you, what you used etc.
      Thank you for being in touch,
      Gemma 🙂

  3. Vani on March 4, 2019 at 10:04 pm

    Hi Gemma I wanted to ask that can I use whole wheat flour for this egg free recipe?

    • Gemma Stafford on March 5, 2019 at 12:21 pm

      Yes, you can 😀

  4. Zee on March 1, 2019 at 10:38 am

    Hi Gemma,
    Do I have to totally dry the pasta before freezing it?

    • Gemma Stafford on March 1, 2019 at 1:06 pm

      Hi, no you can freeze right away

  5. Ratika on February 22, 2019 at 1:45 am

    Hi Gemma
    Can olive oil be substituted in this recipe?

    • Gemma Stafford on February 22, 2019 at 11:58 am

      Yes you can use another oil. Enjoy!

  6. Kriti on February 21, 2019 at 10:48 am

    Can we make it with whole wheat flour? Just like ypur 3ingredient recipe?

    • Gemma Stafford on February 21, 2019 at 12:22 pm

      Yes, that will work too! Enjoy!

  7. Nancy Akhila on February 21, 2019 at 8:46 am

    Can we make this vegan pasta with whole wheat flour? Will it work? Cause I really am person who eats whole wheat flatbread everyday and feel that maida(all Purpose Flour) isn’t good for my health.

    • Gemma Stafford on February 21, 2019 at 10:29 am

      Yes, i would do half whole wheat four half white and maybe add a bit more water as needed. Let me know how you go!

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