Homemade Whole Wheat Vegan Pasta

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Making your own pasta at home is so simple, and this recipe shows you how to make it vegan (egg-free) and whole wheat! This step-by-step process walks you though making your own pasta dough, rolling out a sheet of pasta, and making penne-like shapes without a pasta maker!


3 and 1/2 tsp. olive oil
6 Tbsp. warm water
pinch salt
200g Bob’s Red Mill Organic Ivory Wheat Flour, plus more for dusting & rolling


  1. Pour your olive oil, warm water, and salt in a small bowl or measuring cup, and whisk to combine.
  2. Add your flour to a large workspace in a mound and create a well in the center.
  3. Pour your olive oil/water mixture into the well, and grab a fork. Slowly start pulling the flour from the edges of the well into the olive oil/water mixture. The mixture will start to get thick, just continue incorporating the flour slowly.
  4. Once the mixture starts to stick to your fork in a big glob, you can grab a bench scraper and start incorporating more flour with your hands. Not all of the flour will be incorporated, and that’s okay. Take away the unused flour and reserve on a clean part of the board. The humidity/temperature in your house will determine how much flour the olive oil/water mixture will take.
  5. Fold the ball in half and gently press to flatten the ball into a thick fold. Rotate 90 degrees and repeat. Keep rotating (in the same direction) and pressing/folding until the dough is smooth and pliable like fresh play-doh.
  6. Press and knead the dough until a somewhat smooth, stiff brick of dough forms (I say “somewhat” because the Ivory Whole Wheat Flour still has some texture to it!). Again, it’s okay if you don’t incorporate all of the flour – you only should use as much as your olive oil/water mixture will accept. Pull the top surface with both hands to form a smooth ball and fold the edges into the underside of the ball (see the post for an example!). Wrap in plastic and allow to rest in a warm place for 30 minutes.
  7. Lightly flour a large surface, place your unwrapped dough ball on top, and sprinkle with more flour. Start rolling your dough from top to bottom, but don’t roll all the way to the top and bottom edges as this will dry them out and cause cracking. It’s ok if they are a little thicker than the rest.
  8. Turn the dough 90 degrees, and again roll from top to bottom. Continue turning (always in the same direction) and rolling from top to bottom until you have a flat, thin sheet of pasta dough – it’ll be about as thick as parchment paper!
  9. Cut into long 1 and 1/2 inch strands, and then cut those strands into small squares.
  10. Grab a small bowl of water and wet two opposite corners of one of your squares. Roll your square from dampened corner to dampened corner so that it forms a scroll shape – like a piece of penne that has been rolled instead of cut! Continue with the rest of your squares.
  11. Dust your pasta with a bit more flour, and then place on a parchment-lined baking sheet and freeze until ready to use. Once frozen, you can transfer them into a freezer bag or cook them.
  12. To cook: Boil your frozen pasta in salted water until the pasta rises to the top of the boiling water, or until your desired consistency. Toss with your favorite sauce and enjoy!

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