HOW TO : homemade vegan pasta

comments 8


it’s sunday so of course it’s time for a new video upload !

this week: how to make the easiest vegan pasta dough from scratch and form linguini or tagliatelle without a pasta machine.
i’ve been making this a lot lately. so much yummier than store bought pasta !
and this dough can also be used for tortellini and ravioli. imagine the possibilities ^^

homemade vegan pasta recipe:
2 servings

300 ml organic wheat flour / all-purpose flour
75-100 ml water
1/2 tsp sea salt
a pinch of turmeric (for colour only, optional)
1 tsp olive oil
extra flour, for rolling

– add flour to a bowl. push it out to the sides, making a hole in the middle of the bowl
– boil a little water and mix with cold water until it’s finger warm (about 35-40 degrees C). measure 100 ml
– pour all ingredients into the “hole”, starting with 75 ml of the lukewarm water. mix together with first a fork and then your hands. if the dough is a bit crumbly, add more water a little at a time until the dough can form a ball, without crumbling or sticking to your fingers
– knead the dough for about 5-10 mins
– let sit for 10-20 minutes, covered by a moist towel
– split the dough in half, put one half back under the moist towel. use a rolling pin to make the dough as flat as humanly possible, in the shape of a rectangle. the trick to make it crazy flat is to let the dough stick slightly to the surface. this means i usually never use any extra flour on the surface, just a tiny bit on the rolling pin to make it non-sticky. now guys, when i say thin, i mean thin ! just keep going like there’s no tomorrow and give those biceps a proper workout
– when it’s thin enough, sprinkle a little flour on the top and gently roll it (see below)


– cut into thin discs. this is how wide the tagliatelle will be, so just go with your own preference (see below)


– unroll the discs into beautiful long pasta strips


– bring a large pan of water to a rolling boil and cook the pasta for about 3-4 mins
– serve with your favourite sauce or topping. here: spicy tomato sauce, with arugula and nutritional yeast ( should be on a kitchen shelf in every home ! )

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i think i need to go make me another batch, just looking at this makes me crave it so baaad  (๑•́ – •̀๑)

hope you enjoyed the video and recipe, and let me know in the comments below if you have any requests on other recipe vids you think i should make.
happy sunday !

love // jenny

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outfit: zl by zlism available at


  1. Yum I think this is the first of your recipes I plan to try! I love your style – the simplicity is so beautiful xx

  2. Pingback: HOW TO : the only tomato sauce you’ll ever need | jenny mustard

  3. Hi Jenny!

    I will start by saying that I love your blog. You are an inspiration fashion-wise and life-wise! As another vegan who is trying to live a whole foods lifestyle I admire you!

    Have you tried using this recipe with whole wheat flour?

    • jennymustard

      oh thank you so much martha ! that’s so lovely to hear :)

      i’ve never tried that, but would love to find out ! so if you do try it, let me know how it went ?
      love // j

  4. Love this recipe! Thank you for all your blog posts and especially your recipe videos, what I eat videos etc. Hughly inspirational!

  5. Worth every bite. Delicious. Thank you for sharing your recipes. I’ve also tried your purple cabbage with fettuccine recipe and adored that too. Your entire Fall season video was a great help.

  6. Your video is so artistic and beautiful! I live in USA, how many cups is 300 ml? Google said 1.26, but that is so hard to measure!

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