Homemade Pasta Dough
This easy, eggless vegan pasta dough recipe is super easy to prepare and does not require any special equipment. Simply make pasta dough, let rest for one hour, roll thin and boil. Then serve with your favorite pasta sauce.
Number of servings: 4 servings
Estimated cost per serving: $1
Nutrition
Calories: 233kcal (12%) | Carbohydrates: 46g (15%) | Protein: 9g (18%) | Fat: 3g (5%) | Saturated Fat: 1g (6%) | Sodium: 295mg (13%) | Potassium: 242mg (7%) | Fiber: 8g (33%) | Sugar: 1g (1%) | Calcium: 58mg (6%) | Iron: 3mg (17%)
Equipment
- Medium sized mixing bowl
- Small mixing bowl
- Measuring cups
- Measuring spoons
- Rolling Pin
- Floured work surface for rolling dough
- Large pot of boiling water
- Parchment paper
- Knife
- Colander
Shopping List
- 2 cups whole wheat flour
- 1/2 teaspoon salt
- 3/4 cup hot water
- 2 tablespoons ground chia seeds
Instructions
Make pasta dough:
- In a medium sized mixing bowl, combine whole wheat flour and salt. Mix well.
- In a small bowl, combine ground chia seeds and hot water. STIR IMMEDIATELY to prevent clumps. Whisk well to combine water and chia seeds.
- Make a well in the center of the flour and salt mixture. Pour chia mixture into the center of the well. Use a fork or spoon to mix chia mixture into the flour mixture.
- Using your hands, knead mixture into a dough ball. Add 1-2 more tablespoons more hot water if the mixture is dry. It should be moist but not sticky.
- Transfer dough to a floured work surface and knead for 1-2 minutes.
- Wrap dough in parchment paper and squeeze out all of the air. It is important that there is no air because air will cause dry patches in the dough. Place wrapped dough in the refrigerator and chill for 1 hour.
Roll out pasta dough:
- After dough has rested, cut dough into four equal sized pieces.
- Transfer dough back to your floured work surface and roll dough into a big thin sheet, about 3 mm (very thin).
Cook pasta dough:
- Cut dough into desired shape, such as large squares, sheets or noodles. Trim off any uneven edges to create uniformity.
- Bring a large pot of water to boil. Add pasta and boil for 8-10 minutes. Tip: If making pasta sheets, do not add sheets all at once because they will clump together. Instead, place sheets one at a time into the boiling water. Do this quickly so that your pasta sheets cook for the same amount of time.
- Boil pasta for 8-10 minutes.
- Drain pasta using a colander.
Serve vegan pasta:
- Return cooked pasta to the large empty pot. Add your favorite sauce and mix well to combine.
- Enjoy immediately, or let cool and store in an airtight container in the refrigerator for up to four days.
Notes
Freezing instructions: You can easily freeze this vegan pasta dough. To do so, simply make, roll and cut your pasta dough, then transfer uncooked pasta dough to an airtight container (such as a plastic bag or glass container) and store in the freezer. When you're ready to enjoy, boil pasta for 8-10 minutes.
Drying pasta: You can easily dry this pasta in a food dehydrator. Simply place uncooked pasta pieces onto dehydrator racks and dry at 120 degrees Fahrenheit until dry, about 4-5 hours. Store in an airtight container in the pantry until ready to enjoy.
Make vegan ravioli: This pasta can be used to make ravioli. Simply place 2-3 teaspoons of a filling in the center of a pasta sheet piece. Cover with another piece. Seal using a ravioli cutting tool, or press tightly with your fingers. Cook the same way you would cook the plain pasta.