I hope that like me, you are someone who finds a little, or A LOT, of joy from spending time in the kitchen creating amazing things like this Easy Vegan Whole Wheat Pasta Dough!
Made from literally 4 everyday ingredients, this dough is quite versatile, freezes well, and can give your usual pasta night a healthful, yummy quality that you are going to really love!
While I know that it’s super easy to mix up any dough recipe with the right machine and attachments, today I’ll show you how you can make a fantastic, flavorful, EASY pasta dough with little more than your hands.
You can save this dough and freeze it either as a ball, pre-cut, or even as filled pasta. Then, simply drop into boiling water when you want it, and oh my, amazing things will be happening!
Spaghetti, orecchiette, ravioli? If you can cut it, it’ll work! When I made this recipe I used the dough to make both mushroom and faux-ricotta ravioli, for which I will be sharing the recipes next, and they were SO freakin’ tasty I kid you not!
So let’s get started on this super simple process!
First, measure 2 cups of whole wheat flour into a large mixing bowl. Add 3 teaspoons of your favorite salt, and give those 2 ingredients a good whisk together.
If you want to add any flavor to your pasta, this is the step to do it in. A teaspoon of dried herbs? A little garlic? Some chiles for a spicy kick? Yup, you can do it cuz you’re the boss!
After you have your dry ingredient situation under control, add your olive oil and water.
Use a fork, or whatever utensil works best for you, and start combining the wet and dry ingredients until your dough starts forming “chunks”.
Ok…not chunks…no one wants chunks in their dough let’s see…until your dough starts to form nice, soft….
Ok I don’t know they are totally chunks, I’m lost. Help me out here folks!
For chunks they aren’t half bad looking?
So once you get to this stage of chunkiness, you can switch to mixing with your hands, the fun part!
Just keep mixing, kneading, and turning the dough until you get to one cohesive….chunk.
If your dough seems too dry, add a teaspoon of oil or water at a time.
If the dough is too wet, do the same but with a little bit of flour.
By the way, I know whole wheat pasta isn’t everyone’s favorite. And in the case that you’d like to just make “regular” dough with all-purpose flour, you are in luck!
You can just swap out the flour 1:1 and get the exact kind of dough your tummy craves! You can even do half white half wheat! My personal favorite!
I have not yet given this recipe a try with my 3-Ingredent Gluten-Free Flour Blend, but I will soon and update here. In the mean time, if you give this a try with my, or any GF blend, let me know how it works!
I have a feeling it will be tasty and do just fine!
Once your dough is together in a ball, move to a lightly floured surface and begin kneading with your hands.
It’s a good idea to work on a surface that is slightly below you, so you can leverage your body weight into really getting a nice, smooth ball!
Knead for about 5-10 minutes, depending on how much you are working the dough. Put on a good song or two, knead that sucker, and enjoy the process!
In this photo below is a ball of dough that is just short of being kneaded enough (top) and a ball that is not even close to being ready (bottom).
Can you see the difference? The top one is smooth, soft, and workable. The bottom one is grainy, non-cohesive, and kind of stiff.
After your are happy with the consistency of you dough, you don’t even have to refrigerate it! I know, this makes me really happy too!
Of course, you CAN refrigerate it for later use, or even freeze it.
As a matter of fact, when I made this recipe I made a second batch, got it to this stage, wrapped it in parchment paper, then a few layers of saran wrap, and popped it into the freezer.
One day down the road when I am at odds with my kitchen, I can pull the extra ball out in the morning and have a nice pasta dinner! Woo-hoo!
This is what you should end up with. A nice, soft, smooth, flavorful ball of dough ready to use in your favorite recipe!
Check back day after tomorrow for my upcoming ravioli recipes where I will show you just how to turn this ball into your favorite pasta dish!
Easy Vegan Whole Wheat Pasta Dough
Made from 4 everyday ingredients, this easy vegan whole wheat pasta dough is versatile, freezes well, and can give your usual pasta night a healthful, yummy quality that you are going to really love! #govegan #herheartisvegan | herheartisvegan.com
- 2 c. whole wheat flour
- 3 tsp. salt
- 2 tbsp. olive oil
- 3/4 c. water
Combine flour and salt in a large mixing bowl.
If desired, add dried herbs or other flavorings to your pasta dough at this stage.
Add olive oil and water, and start combining your wet and dry ingredients with a fork or your preferred utensil.
Once you have a "chunky" mixture, use your hands to mix and knead the dough until you form a cohesive ball.
Move dough to a lightly floured surface and knead well for 5-10 minutes.
Your dough is ready when it is soft, smooth, and does not "split" or "tear".
Use this pasta dough right away or refrigerate or freeze for later use. If you prefer, you can use all-purpose flour instead of, or in conjunction with whole wheat flour. Gluten-free flour should also be acceptable in this recipe.
Have any questions? Ask away in the comments below! I’m here to answer!
Also, we are gearing up for a special Q & A with Max and June, so please take a moment to hop over to What Max and June Have to Say About Being Vegan Kids and leave a question or two in the comments about anything you are wondering about when it comes to transitioning to being a vegan kid, or anything else in general!
Your support means the world to us as we plant our roots and begin to grow! So thank you so much!!