Homemade pasta - vegan

Learn how to make homemade pasta and most of all how to make it vegan.

PASTA IS NOT JUST PASTA

As is widely known, it was the early commercial traveler Marco Polo who brought pasta home from China. There is a little ironic fact about pasta. Of all people, the Venetians love risotto and gnocchi more than anything else. Nevertheless, the Venetians were the ones who made pasta popular in Italy. In northern Italy, homemade pasta is made from flour and eggs (one egg per 100g of flour), and from Tuscany towards the south, the pasta dough is mixed with flour and water.

Homemade Vegan Pappardelle: A Simple Luxury for Everyday Moments

There’s something magical about homemade pasta, and vegan pappardelle is no exception. Wide, silky ribbons of pasta made with love and just a few simple ingredients—this is more than food; it’s an experience. Perfect for an everyday treat, these tender pappardelle noodles bring joy to your plate and soul.

The ritual of crafting homemade pasta is a meditation in itself. As you knead the dough and roll it out, you feel connected to centuries of culinary tradition. The simple act of cutting the smooth, golden ribbons is surprisingly satisfying. And when the pasta hits the boiling water, the anticipation builds.

Paired with your favorite sauce —a rich tomato sauce, a vibrant pesto, or a simple olive oil and garlic blend—vegan pappardelle transforms an ordinary meal into a delightful celebration. With every bite, you taste the care and effort that went into making it.

So, roll up your sleeves, sprinkle flour on your countertop, and take a moment to embrace this beautiful, homemade ritual. Whether you’re cooking for yourself or sharing with loved ones, this pasta promises warmth and satisfaction, every single time.

📖 Recipe

homemade pasta vegan - pappardelle

Vegan pappardelle - homemade

[en]4.82 from 11 votes[/en][de]4.82 von 11 Bewertungen[/de][it]4.82 da 11 voti[/it]

Prep Time 10 minutes mins

Cook Time 2 minutes mins

Resting time 30 minutes mins

Total Time 42 minutes mins

Course Pasta

Cuisine lactose free, vegan, vegetarian

Servings 4 serves

Calories 254 kcal

Ingredients

 

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• 300 g durum flour
• 150 ml water

Instructions

 

• Put flour on the work surface and form a hollow in the middle. Pour water into the hollow and mix everything carefully (first with a fork, then with your hands). Knead the dough thoroughly for about 10 minutes. It should not be sticky and still easy to knead. Wrap the dough in plastic foil and let it rest for half an hour.
• Now process the dough in portions. Keep the dough that you are not currently using fresh in the foil. Roll out the dough with a pasta machine to a thickness of about 3 mm and cut into ribbon noodles. Pappardelle are about 13 mm wide, tagliatelle about 5 mm. If you do not have a pasta machine, you can also simply roll out the dough with a rolling pin.
• Cook the pasta in plenty of salted water until al dente. Fresh pasta only needs between 2 and 4 minutes. Cook bought pasta according to the instructions on the packet. Keep some of the pasta water

Nutrition

Calories: 254 kcalCarbohydrates: 53 gProtein: 10 gFat: 2 gSodium: 3 mgPotassium: 323 mgCalcium: 26 mgIron: 3 mg

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I’d Love to Hear from You!

Did you try making this homemade vegan pappardelle? How did it turn out? Share your tips, tweaks, or sauce pairings with us! Leave a comment below and inspire others to join this pasta-making journey. I can’t wait to hear your thoughts and see how you made this recipe your own! 🌱🍝

Buon appetito!