How To Make Fresh Vegan Italian Pasta

There’s nothing better than fresh pasta. Now, you can make fresh vegan Italian pasta from scratch at home.

Fresh pasta doesn’t need eggs. In fact, in the south of Italy, many traditional pasta shapes are made senza uova. You can use this pasta dough to make a myriad of pasta shapes, from fettuccine, ravioli to more specialised regional shapes. Shapes such as orecchiette, sagne torte, and Cicatelli. You also won’t need a pasta machine for this recipe, just a rolling pin. Or an empty wine bottle! The combination of semolina flour and plain flour creates what I like to call a ‘Goldilocks dough’, not too hard, not too soft. Just right.


vegan pasta recipe
Kneading the dough


Fresh vegan Italian pasta recipe
Rolling out the dough


Fresh vegan Italian pasta recipe
Cicatelli pasta shapes


Fresh vegan Italian pasta recipe

Fresh Vegan Italian Pasta

Course Main Course
Cuisine Italian
Keyword Pasta
Cook Time 50 minutes
Resting time 30 minutes
Servings 4 people


  • 2 cups semolina flour
  • 2 cups plain flour
  • 1 ½ teaspoons salt
  • 1 ½ cups water


  1. Into a large bowl, stir together the flours and salt. Make a well in the centre and pour in the water, a little at a time, stirring as you go with a fork. Mix until combined and then use your hands to bring the dough together. Add a dash more water if it’s too dry. Or in a more traditional style, mix the flour and water directly onto the benchtop, using your hands to mix and form the dough.
  2. Turn dough onto a well-floured surface and knead with gusto for 10 minutes until elastic. Enjoy the upper body work out.
  3. Cover and wrap the dough and rest for 30 minutes.
  4. Now you have the perfect pasta dough to create your favourite shapes. Here are a couple of suggestions.


  1. Divide the dough into 3 pieces. Dust your surface generously with flour. Using a rolling pin, roll out 1 piece into a large rectangle shape, approximately 40cm in length and 2mm thickness. These don’t need to be the exact measurements but a good rule of thumb to guide you.
  2. Prepare the dough by generously coating with flour on both sides. Starting at the short end of the rectangle, tightly roll up the dough into a cylindrical sausage shape. Using a knife, cut the dough into desired thickness (2cm for pappardelle, thinner for fettuccine). Unravel each piece and transfer these pasta strands to a floured bench or tray. You can even drape them over a clothes rack. Lightly dust the fettuccine with flour to prevent from sticking. Repeat with remaining dough. Dry for a minimum of 30 minutes before cooking.
  3. In a large saucepan of boiling salted water, cook fettuccine in batches for 4 minutes or until al dente. Drain.
  4. Stir fettuccine through your favourite sauce.


  1. Taking a small rectangular piece of dough, approximately 1.5 inches long. Place 3 fingers on top of the piece and then push down firmly and roll and drag towards yourself in a quick movement, allowing the piece to curl over slightly.
  2. Place the cicatelli on a large tray, sprinkle generously with flour, as you roll the remaining pasta.
  3. To cook, place fresh cicatelli into a large salted pot of boiling water and cook for approximately 10 minutes. If you prefer your pasta more al dente, reduce cooking time.
  4. Drain and stir through your favourite pomodoro sauce.

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