Best Vegan Gluten Free Pasta Dough Recipe Made Easy

Finding the perfect vegan gluten-free pasta dough can feel like a culinary quest, especially when you’re craving that authentic homemade pasta experience without compromising dietary needs. Whether you’re managing gluten intolerance, following a vegan lifestyle, or simply experimenting with new ingredients, this recipe offers a delicious and versatile base for all your favorite pasta dishes.

The dough is tender yet sturdy, easy to roll, and holds sauces beautifully. Plus, it comes together with simple pantry staples that are easy to source.

Imagine twirling your fork around ribbons of fresh, silky pasta made entirely plant-based and gluten-free—this recipe brings that dream to your kitchen table. Let’s dive in and make pasta magic happen with this best vegan gluten-free pasta dough recipe that rivals any traditional pasta!

Why You’ll Love This Recipe

This recipe is a game changer because it brings together the best of both worlds: vegan-friendly and gluten-free, without sacrificing taste or texture. Most gluten-free pasta doughs can feel crumbly or rubbery, but this dough strikes the perfect balance of elasticity and softness thanks to the clever combination of starches and flours.

It’s incredibly adaptable — you can shape it into fettuccine, ravioli, or even tortellini. Plus, it’s made without any eggs or dairy, ideal for vegans or those with allergies.

The recipe is straightforward, uses accessible ingredients, and requires no fancy equipment, making it perfect for beginners and seasoned home cooks alike.

Ingredients

• 1 1/2 cups gluten-free all-purpose flour (ensure it contains xanthan gum; if not, add 1 tsp xanthan gum separately)
• 1/2 cup tapioca starch (for elasticity and chewiness)
• 1/4 cup chickpea flour (adds protein and structure)
• 1/2 tsp salt
• 1 tbsp olive oil (for moisture and richness)
• 3/4 cup warm water (adjust as needed for dough consistency)
• 1 tsp apple cider vinegar (helps with dough pliability)

Equipment

• Mixing bowl
• Measuring cups and spoons
• Wooden spoon or silicone spatula
• Clean countertop or large cutting board for kneading
• Rolling pin or pasta machine (optional but helpful)
• Sharp knife or pizza cutter
• Large pot for boiling pasta
• Colander

Instructions

1. Combine the dry ingredients: In your mixing bowl, whisk together the gluten-free all-purpose flour, tapioca starch, chickpea flour, salt, and xanthan gum (if your flour blend doesn’t contain it). This ensures even distribution and prevents clumps.
2. Add wet ingredients: Make a well in the center of the flour mixture. Pour in the olive oil, warm water, and apple cider vinegar. Using a wooden spoon or spatula, gradually mix the flour into the liquids until a shaggy dough forms.
3. Knead the dough: Transfer the dough to a lightly floured surface. Knead gently for about 5 minutes. The dough should be slightly sticky but pliable. If it feels too dry, add a teaspoon of warm water at a time; if too sticky, sprinkle a little more flour.
4. Rest the dough: Wrap the dough ball in plastic wrap or cover it with a damp cloth. Let it rest for 20-30 minutes at room temperature. This rest period helps the flours hydrate and makes rolling easier.
5. Roll out the dough: Divide the dough into two portions. On a floured surface, roll one portion out with a rolling pin to your desired thickness (about 1/8 inch for most pasta shapes). If you have a pasta machine, roll it through progressively thinner settings.
6. Cut into shapes: Use a sharp knife or pizza cutter to slice the dough into your preferred pasta shape — fettuccine, tagliatelle, or squares for ravioli.
7. Cook the pasta: Bring a large pot of salted water to a boil. Add the fresh pasta and cook for 2-4 minutes, depending on thickness. Fresh gluten-free pasta cooks faster than dried varieties, so keep an eye on it. Once it floats and is tender yet firm, drain immediately.
8. Serve and enjoy: Toss the cooked pasta with your favorite sauce or seasoning and savor your homemade vegan gluten-free creation!

Tips & Variations

“Resting the dough is key! It allows the flours to absorb moisture fully and prevents cracking when rolling.”

• Flour swaps: You can replace chickpea flour with brown rice flour or sorghum flour if preferred, but chickpea flour gives the best structure.
• For more color and flavor: Add a pinch of turmeric or beetroot powder to the dough for vibrant hues.
• Frozen dough: This dough freezes well. Wrap tightly in plastic wrap and freeze for up to 1 month. Thaw overnight in the fridge before rolling out.
• Use aquafaba: For a slightly richer dough, replace 2 tbsp of water with aquafaba (the liquid from canned chickpeas).

Nutrition Facts

Serving Suggestions

This vegan gluten-free pasta pairs beautifully with a variety of sauces and toppings. Try a fresh tomato basil sauce with garlic and olive oil for a light, classic Italian dish.

Creamy avocado pesto or a rich mushroom ragù also complement the tender texture perfectly.

If you want to add protein, toss your pasta with sautéed tofu cubes or crispy tempeh. For a fresh crunch, sprinkle toasted pine nuts or nutritional yeast on top.

Don’t forget to check out our Meatballs And Alfredo Sauce Recipe for a delicious vegan twist on a creamy pasta classic!

Conclusion

Making your own vegan gluten-free pasta dough at home is easier than you might think, and the results are wonderfully satisfying. This recipe strikes the perfect balance between texture, flavor, and ease, making it an essential recipe for anyone navigating dietary restrictions or simply looking to explore new culinary horizons.

With just a few simple ingredients, you can create fresh, tender pasta that holds up well to any sauce or filling.

Don’t hesitate to experiment with shapes and flavors, and be sure to pair your pasta with vibrant, wholesome toppings to elevate your meal. For more exciting gluten-free vegan dishes, check out our Julie Marie Eats Recipes and Jamaican Minced Beef Recipes.

Happy cooking and buon appetito!

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