Homemade Vegan Noodles
Homemade Vegan Noodles – a simple, egg-free pasta recipe. Adjust the flour amount as needed to get the right dough consistency. Great for soups or main dishes!
Updated : 12 June, 2025
Easy
More than 1 hour.
Ingredients
100 grams
Wheat flour
1 tablespoon
Vegetable oil
5 tablespoon
Water
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare the ingredients. The given quantities are for a single serving of noodles, so adjust as needed. Use refined, odorless oil. The amount of water needed may vary depending on the quality of the flour.
Step 2
Sift the flour into a bowl. Add salt and mix. Pour the vegetable oil into the center.
Step 3
Boil water until it reaches a rolling boil. Start by adding a couple of tablespoons to the flour mixture and begin kneading. Add another spoon and mix again. Continue adjusting the water amount based on the dough’s consistency—if it’s still too dry, add more. I used about five tablespoons.
Step 4
Set aside the fork and knead the dough by hand. It will be quite firm, which is necessary to ensure the noodles don’t overcook and become mushy. Kneading will be tough, so be patient. After about 10 minutes, the dough should be smooth and non-sticky.
Step 5
Wrap the dough in plastic wrap or place it in a bag. Let it rest at room temperature for 30-40 minutes. During this time, the flour will fully absorb the moisture, and gluten will develop, making the dough more elastic and easier to work with.
Step 6
Roll out the rested dough. It’s best to work with small portions, so cut off a piece and keep the rest wrapped. Roll the dough out very thinly on a lightly floured surface. No extra flour is needed since the dough won’t be sticky. The thinner the sheet, the better the noodles will taste.
Step 7
Roll the flattened dough into a tight log and slice it crosswise with a knife. Choose the width you prefer—I cut mine in the style of tagliatelle. Unroll the sliced pieces into long strips. If making noodles for soup, first cut the dough into wide strips, then cut them crosswise into shorter pieces.
Step 8
Lightly dust the noodles with flour and let them dry for at least one hour, or ideally, overnight. Once fully dried, they can be cooked immediately or stored in an airtight container for up to three months.
Step 9
Boil the noodles in salted water for 7-10 minutes, depending on thickness. Serve and enjoy!