How to Make Homemade Gluten-free Vegan Pasta Step-by-step instructions guide
A quick, easy and so tasty vegan and gluten-free homemade pasta recipe. Because there’s nothing better than a big bowl of homemade pasta or a plateful of delicious cozy gluten-free lasagna. This easy Gluten-free pasta dough recipe makes light and delicate pasta that has the same delicious pasta texture as regular pasta. It doesn’t require any fancy tools, and no pasta machine is needed. It doesn’t get much easier than this basic gluten-free pasta recipe that you can make into pasta noodles, lasagna noodles, ravioli, or anything else you want. With a quick prep time of 10 minutes and a cooking time of only 1-2 minutes, this is one very easy dairy-free pasta. As soon as the pasta floats to the top of the pot it’s ready to serve.
Ingredients
- 1¼ cup (150g) Gluten-free Flour more for dusting
- 1 cup (150g) Gluten-free Semolina Flour or more regular gluten-free flour (I use 1/2 cup rice flour + 1/2 cup buckwheat flour as my gf semolina flour mix)
- ½ tsp Salt
- ¾ cup (150ml) Water
- 1 Flax Egg (1 tablespoon ground flaxseed + 3 tablespoons water)
- 2 tbsp Olive Oil
Instructions
- In a large mixing bowl, mix gluten-free flour, gluten-free semolina, and salt. Push the flour towards the edges to make a hole in the center of the flour. Pour water, flax egg, and olive oil into the center of the bowl, and gently begin combining the wet and dry ingredients.
- Once the ingredients are well combined and form a ball, dust a clean working surface with flour. Place the pasta ball on the floured surface and knead the dough well for 5 minutes (note: if the dough is too sticky just add a little more flour if the dough is too dry simply add a little water or olive oil).Cover the dough with cling film and place it in the refrigerator for 1/2 hour or more.
Making gluten-free vegan pasta without a pasta machine
- Remove the cling film from the pasta dough and cut the dough into equal halves. Dust a clean working surface with gluten-free flour. Dust a rolling pin with flour and gently roll the pasta out. Keep rolling the pasta out until it’s a thin sheet.
- Now, dust the pasta with more gluten-free semolina or regular flour, and loosely fold it over itself a few times. Use a sharp knife to cut the pasta into strips (very thin strips for spaghetti, wider for linguine, and so on.)
- Gently unfurl the pasta noodles and roll them loosely into pasta nests, or hang them on a hanger to dry. Repeat the process with the second half of the pasta dough.
Using a Pasta Machine for Vegan Gluten-Free Pasta:
Preparation:
- - Unwrap the pasta dough from the cling film and divide it into equal halves. To avoid sticking, generously dust a clean working surface with gluten-free flour.
Rolling Out the Dough:
- - Take one portion of the dough and dust it lightly with more gluten-free semolina or regular flour. This prevents sticking during the rolling process.
- - Set your pasta machine to its widest setting. Roll the dough through the machine, gradually reducing the thickness setting with each pass. Continue until you achieve a thin, even pasta sheet.
Additional Dusting and Folding:
- - Sprinkle additional flour on the rolled-out pasta sheet and loosely fold it over itself a few times. This step adds texture to the pasta.
- - Run the folded pasta sheet through the machine again, maintaining the desired thickness.
Cutting the Pasta Strips:
- - Adjust your pasta machine to the desired cutting attachment, whether for spaghetti, linguine, or other shapes.
- - Feed the folded pasta sheet through the cutting attachment to create your preferred pasta shape. For thinner strips like spaghetti, or wider ones like linguine, adjust accordingly.
Unfurling and Drying:
- - Gently unfurl the freshly cut pasta noodles. You can either roll them loosely into pasta nests for immediate use or hang them on a pasta hanger to dry.
Repeat for the Second Portion:
- - Repeat the entire process with the second half of the pasta dough, ensuring consistency in thickness and shape.
- By incorporating a pasta machine, you achieve precision and consistency in thickness, resulting in delicious homemade vegan gluten-free pasta. Enjoy your culinary creation!
Cooking or Drying:
- - Your fresh vegan gluten-free pasta is ready to be cooked immediately or allowed to dry. Cooking times will be shorter than store-bought pasta, so keep a close eye for that perfect al dente texture.
Cooking the pasta - Fresh Pasta
- Bring a pot of salted water to a boil. Add the fresh pasta and let it cook for 1-2 minutes or until the pasta is Al dente (it should still have a little tender bite to it). Drain the pasta water away or pour the pasta into a sieve to remove the water. Serve the cooked pasta with your favorite pasta sauce. Enjoy.
Cooking the pasta - Dried Pasta
- Dried pasta usually needs to cook for 5-8 more minutes than fresh pasta, depending on the size. To cook homemade dried pasta, bring a pot of salted water to a boil. Add the fresh pasta and let it cook for 8-10 minutes or until the pasta is Al dente (it should still have a little tender bite to it). Drain the pasta water away or pour the pasta into a sieve to remove the water. Serve the cooked pasta with your favorite pasta sauce. Enjoy.
Notes
You can freeze this pasta. Start by placing the noodle nests on a floured freezer-safe plate and freeze for 1-2 hours. Once the noodles are mostly frozen, transfer them to a freezer bag or sealed container and freeze them for up to 3 months.
Semolina flour note:
When I write gluten-free semolina on the recipe card, I am referring to a gluten-free substitute for semolina flour.
I like to mix 1/2 cup rice flour with 1/2 cup buckwheat flour as my Gluten-free semolina flour. However, you can use any alternative gluten free semolina flour substitute you prefer. I recommend either making your own Gluten-free semolina by mixing two-three flour types. It usually creates the best texture.
Alternatively, you can also sometimes get a great gluten-free semolina at the grocery store (it’s usually a pre-mixed gluten-free semolina blend of 3-4 different GF flours that create a similar texture to real semolina). Semolina flour is typically made from durum wheat, which contains gluten, so traditional semolina is not gluten-free. However, there are many gluten-free alternatives that can be used in place of semolina flour. These include: 1. Cornmeal:
– Made from ground corn, cornmeal can mimic the coarse texture of semolina and is naturally gluten-free. 2. Rice Semolina:
– Made from ground rice, rice semolina is a gluten-free option that can be used in recipes requiring semolina. 3. Sorghum Semolina:
– Ground from sorghum grain, this gluten-free semolina alternative has a similar texture and can be used in various recipes. 4. Quinoa Flour:
– Quinoa flour is finely ground from quinoa seeds and is a nutritious, gluten-free substitute for semolina flour. 5. Buckwheat Flour:
– Despite its name, buckwheat is gluten-free and can be used as an alternative to semolina flour, especially in recipes that benefit from its nutty flavor. These alternatives can be used in gluten-free baking and cooking, providing similar textures and properties to traditional semolina flour.
I like to mix 1/2 cup rice flour with 1/2 cup buckwheat flour as my Gluten-free semolina flour. However, you can use any alternative gluten free semolina flour substitute you prefer. I recommend either making your own Gluten-free semolina by mixing two-three flour types. It usually creates the best texture.
Alternatively, you can also sometimes get a great gluten-free semolina at the grocery store (it’s usually a pre-mixed gluten-free semolina blend of 3-4 different GF flours that create a similar texture to real semolina). Semolina flour is typically made from durum wheat, which contains gluten, so traditional semolina is not gluten-free. However, there are many gluten-free alternatives that can be used in place of semolina flour. These include: 1. Cornmeal:
– Made from ground corn, cornmeal can mimic the coarse texture of semolina and is naturally gluten-free. 2. Rice Semolina:
– Made from ground rice, rice semolina is a gluten-free option that can be used in recipes requiring semolina. 3. Sorghum Semolina:
– Ground from sorghum grain, this gluten-free semolina alternative has a similar texture and can be used in various recipes. 4. Quinoa Flour:
– Quinoa flour is finely ground from quinoa seeds and is a nutritious, gluten-free substitute for semolina flour. 5. Buckwheat Flour:
– Despite its name, buckwheat is gluten-free and can be used as an alternative to semolina flour, especially in recipes that benefit from its nutty flavor. These alternatives can be used in gluten-free baking and cooking, providing similar textures and properties to traditional semolina flour.