Go Back
–+ servings
Image of the vegan pasta, cut in to fettucine ribbons, hanging out on a pasta drying rack.

Healthy Homemade Vegan Pasta Dough

A simple 2 Ingredient Vegan Pasta Dough
5 from 1 vote
Print Pin
Course: Main
Cuisine: Italian
Prep Time: 15 minutes
Cook Time: 4 minutes
Chill Time: 30 minutes
Total Time: 49 minutes
Servings: 4
Calories: 273kcal
Author: Yasmin

Equipment

  • Mixing Bowl
  • Wooden Spoon
  • Sharp Knife
  • Rolling Pin
  • Cling film/plastic wrap
  • Colander or tongs
  • Small blender or food processor
  • Pasta Machine (optional)
  • Pasta drying rack (optional)

Ingredients

  • 1 pack Silken Tofu (approximately 12oz)
  • 250 g 00 Flour
Metric - US Customary

Instructions

Making the Dough

  • Place the Silken Tofu in to a small blender or food processor and blend until smooth.
    1 pack Silken Tofu
    Side by side photos of the tofu before and after blending.
  • Measure out your flour and pour in to a mixing bowl, then make a well in the centre of the dough.
    250 g 00 Flour
    Side by side photos of the flour in a glass bowl, left side shows flour after being poured in, and right side shows a well in the centre of the flour.
  • Pour the blended Silken Tofu in to the centre of the Flour. You will need to use a spoon or spatula for this.
    Side by side photos of the tofu being added to the flour and being folded in with a wooden spoon.
  • Using your wooden spoon begin folding the Silken Tofu and Flour together until it starts to form a ball. Then use your hands to knead the dough together. Continue kneading the dough until all the flour and tofu is combined.
    Side by side photos of the dough forming as the flour and tofu are being mixed together.
  • Remove the dough from the bowl and transfer to a lightly dusted surface. Knead for 5 minutes or until you have a smooth dough.
    Side by side photos of the ball of pasta dough before and after kneading on a floured surface.
  • Wrap the Dough in cling film and chill in the fridge for a minimum of 30 minutes.

Rolling the Dough

  • Remove from the fridge and cut your dough in to 4 sections.
    Side by side photos of the kneaded homemade pasta dough being cut in to quarters.
  • Lightly dust each section with flour and roll to about 1inch thickness using your rolling pin.
    Side by side photos of a quarter of the pasta dough being rolled out using a rolling pin.
  • Dust with Flour again, then begin rolling through the Pasta Machine, starting on the thickest setting.
    Photo of our 3 year old rolling the pasta dough through a pasta machine, next to a photo of the rolled Homemade vegan pasta dough dusted with extra flour.
  • Keep moving through your settings until you reach your desired thickness. We stop at setting No. 5 which is 1.5mm thick. Refer to your instruction booklet for thickness settings specific to your equipment.
  • IF YOU'RE NOT USING A PASTA MACHINE: Continue using your rolling pin to get a thin sheet of pasta approximately 1.5-2mm thick. Cut your pasta to length using a sharp knife. Gently fold over each sheet a few times and cut the rolled up pasta sheet in to strips. Unravel the pasta strands and hang to dry as per the instructions below

Cutting your Pasta to size

  • Once rolled, dust again with flour. Then cut your sheet in to roughly 30cm/11inch lengths.
  • Attach your chosen Pasta attachment to the machine. Then roll each length of the sheet of Pasta through.
    Side by side photos of the pasta dough being cut in to lengths and then being put through the pasta machine to make fettucine width ribbons.
  • Hang your cut Pasta strands on a Pasta drying rack. Alternatively dust the Pasta again with flour and gently place on a floured surface until ready to cook.
    Side by side photos of the finished fettucine pasta ribbons, right hand side photo shows the pasta drying on a pasta rack.

Cook- (To serve with a sauce or pesto of your choice)

  • Bring a pan of water to the boil.
  • Place your pasta strands in the boiled water and cook for 3-4 minutes or until they begin to float to the top of the water.
  • Using a colander or a pair of tongs, remove the pasta from the water and transfer to a bowl or pan with your chosen sauce. Reserving some of the pasta water to be used later. (see tip in the notes section below)

Notes

Tip: After pasta has cooked, reserve a cup of pasta water before you drain the pasta. Reserved pasta water contains essential starch that can be used later to adjust the consistency of your sauce - it helps make your sauces silky & smooth.
Once you've transferred your pasta to the sauce, add in a quarter cup of your pasta water at a time and stir to combine until you've reached your desired consistency. 

Nutrition

Calories: 273kcal | Carbohydrates: 57g | Protein: 8g | Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1mg | Potassium: 81mg | Fiber: 2g | Vitamin B1: 1mg | Vitamin B2: 1mg | Vitamin B3: 4mg | Vitamin B5: 1mg | Vitamin B6: 1mg | Vitamin C: 2mg | Vitamin E: 1mg | Vitamin K: 3µg | Calcium: 11mg | Copper: 1mg | Folate: 137µg | Iron: 4mg | Manganese: 1mg | Magnesium: 17mg | Phosphorus: 81mg | Selenium: 25µg | Zinc: 2mg