This 3 Ingredient Homemade Vegan Pasta is a game-changer for quick, wholesome meals. With just flour, water, and olive oil, you’ll create silky, tender noodles that rival any store-bought version. The dough comes together in 25 minutes, and after a brief 30-minute rest, it cooks in a flash—just 2 minutes in boiling water. The result? A satisfyingly chewy texture and a rich, buttery flavor that pairs perfectly with your favorite sauces.
What makes this recipe truly special is its simplicity and versatility. Whether you’re craving a light garlic-and-oil toss or a hearty tomato basil sauce, this pasta adapts effortlessly. The smooth, elastic dough is a joy to work with, and the final dish feels indulgent yet wholesome. Perfect for busy weeknights or a fun kitchen project, this pasta proves that delicious, homemade meals don’t have to be complicated.
Simple Ingredients for Vegan Pasta
- 3/4 cup (6 fl oz/170 ml) water (you might need a little more)
- 2 tablespoons olive oil
- 3 cups (15 oz/426 g) all-purpose flour
Step-by-Step Instructions
- In a small jug, whisk together the water and olive oil. Set aside.
- On a large, flat surface, place the flour in a mound. Make a well in the center.
- Slowly add some of the water mixture into the well. Using your fingertips, gently bring the flour into the center to incorporate the water.
- Keep adding water and mixing until all the flour is absorbed. (This will be messy but worth it!)
- Once the dough forms, knead it with your palms for about 5 minutes until smooth. If the dough is dry, add a small splash of water to bring it together.
- Shape the dough into a ball, cover tightly with cling wrap, and refrigerate for at least 30 minutes (up to 18 hours).
- After resting, remove the dough from the fridge and cut it into 4 equal pieces. Cover with a towel to prevent drying.
- Flour your work surface and rolling pin. Roll one dough piece at a time into a paper-thin sheet.
- Fold the rolled dough over itself several times, then cut into strips about 1/4 inch thick (adjust for your preferred pasta shape).
- Dust the strips with flour, unravel them, and set aside on a tray. Repeat with the remaining dough.
- To cook, boil 8 cups of water in a medium pot. Salt the water, add the pasta, and cook for 2 minutes or until it floats to the top.
- Strain the pasta and serve as desired.
Storage Tips
- Store fresh pasta covered in the fridge for up to 3 days.
- Freeze for up to 8 weeks for longer storage.
Perfect Pairings: Sauce and Topping Ideas
This 3-ingredient vegan pasta is a blank canvas for your favorite flavors! Try tossing it with a simple garlic and olive oil sauce for a classic dish, or add a splash of lemon juice and fresh herbs for brightness. For a creamy option, blend soaked cashews with nutritional yeast, garlic, and plant-based milk. Feeling adventurous? Top with roasted veggies, vegan pesto, or a sprinkle of chili flakes for a kick.
Quick Storage and Reheating Tips
Store your fresh pasta in an airtight container in the fridge for up to 3 days, or freeze it in a single layer on a baking sheet before transferring to a freezer bag for up to 8 weeks. To reheat, simply drop the pasta into boiling water for 1-2 minutes until warmed through. Avoid overcooking to keep it tender and delicious!
Time-Saving Tricks for Busy Cooks
Short on time? Prep the dough ahead and let it rest in the fridge overnight—it’ll be ready to roll when you are! Alternatively, use a pasta machine to speed up the rolling and cutting process. If you’re making a double batch, freeze half for a future quick meal. Fresh pasta cooks in just 2 minutes, so it’s perfect for busy weeknights!
Recipe Variations to Mix It Up
Want to add some flair? Swap out 1/2 cup of flour for semolina for a chewier texture, or mix in a pinch of turmeric for vibrant yellow pasta. For a gluten-free version, use a 1:1 gluten-free flour blend. You can also experiment with flavored oils, like garlic or chili-infused olive oil, to give the dough an extra boost of flavor.
Essential Equipment for Pasta Success
While you can make this pasta with just a rolling pin and knife, a pasta machine makes rolling and cutting a breeze. A large, flat surface like a wooden board or clean countertop is key for kneading and rolling. Keep a small bowl of flour nearby to dust your work surface and prevent sticking. And don’t forget a sharp knife or pizza cutter for clean, even pasta strips!
3 Ingredient Homemade Vegan Pasta
Ingredients
- 3/4 cup water (you might need a little more)
- 2 tablespoons olive oil
- 3 cups all-purpose flour
Instructions
- In a small jug, whisk together the water and the olive oil, set aside.
- On a large, flat surface place the flour in a mound.
- Make a well in the center of the flour.
- 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.
- 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!
- 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.
- 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.
- 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.
- 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.
- 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.
- 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: 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.
- 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.
- Strain the water off the pasta and serve as desired.
- How to Store Egg Free Pasta: 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.
