Gluten Free, ALMOST Vegan Pasta Made Fresh

Almost Vegan Pasta

I have an allergy to chicken eggs. I thought I was going to have to give up all things “egg”, including pasta. But, alas, in wobbled the almighty duck. Three years ago, a friend of mine suggested I try duck eggs to replace chicken eggs. I talked to my doctor about this and he quipped, the only thing that could go wrong would be going into anaphylactic shock, but go ahead and try it – because a DUCK is not a CHICKEN. I decided to risk it and from this, I discovered how rich and delicious duck eggs were. The point is, I have been making pasta with duck eggs ever since.

But this is supposed to be a VEGAN pasta recipe. Yes! Recently, where I am from, it is increasingly difficult to get duck eggs. They are no longer stocked at my co-op, the Asian market duck eggs contain unhatched ducklings, and the farmer that I would get them from is two hours outside of the city. I had to either give up making pasta, or find another way.

I FOUND ANOTHER WAY! Have you ever heard of “J U S T egg”? It is an VEGAN egg replacement that mimics what eggs do. You can scramble it, you can make omelettes, you can use it in baking, and, as I recently discovered, YOU CAN MAKE PASTA with it. I gotta tell you! It is DELICIOUS! The pasta “J U S T egg” produces, is better than any other gluten free pasta I have made thus far!


  • A large mixing bowl
  • A large pot for boiling
  • Your hands


  • 2 cups of Cup4Cup Gluten Free Flour – NOTE: this is why it is ALMOST vegan. One of Cup4Cup’s ingredients is milk powder, therefore, the GF flour is not vegan.
  • 1/2 cup “J U S T egg” (divided)
  • 1/4 cup Olive Oil
  • 1/2 cup Water (divided)
  • 1 teaspoon Xanthan Gum
  • A palm full of salt (for boiling)


Add 1/4 Cup “J U S T Egg”
  • Put the Cup4Cup and xanthan gum in the bowl , make a well in the center and pour in 1/4 cup of J U S T egg.
  • Mix gently with your hands until the “egg” is absorbed.
  • Pour in the rest of the “egg” and repeat.
  • Make another well in the center of the flour, add the olive oil and mix in well.
  • Add 1/4 cup water – you should see it starting to come together.
  • Add the rest of the water and start forming it into a well-kneaded ball.


Wrap the Discs
  • Divide the dough in half.
  • Form each half into a ball and press into a disc (about 1.5 inches thick.
  • Wrap the discs in plastic wrap and refrigerate for 30 minutes.


After 30 minutes, remove the dough from the refrigerator and cut each disc in quarters making sure to rewrap any unused dough.

Flour the counter, or cutting board, cover a quarter of the dough with plastic wrap, wax paper or parchment paper and roll it out as thin or thick as you like.

I like to make pasta “rags” because I like my pasta to look rustic and homey.However, this dough is resilient enough that it could easily go through a pasta machine to make NOODLES.


Bring the water to a boil and add a palm full of salt.Place the pasta in the water and boil for 5-8 minutes (to your desired tenderness).

Enjoy this pasta with your favorite sauce or simply with butter and parmesan.

Watch my video to learn how to make: “Gluten Free Almost Vegan Pasta and Beyond Meat Sausage in Red Sauce” – the ENTIRE dish is Gluten Free and Mostly Vegan

Kickin’ it with Karen: Beyond Sauerkraut
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1 thought on “Gluten Free, ALMOST Vegan Pasta Made Fresh

  1. In The Garden and The Blessings January 13, 2020 — 2:29 pm

    These look so much like Japanese Udon Noodles that I love. Ive seen them made and when you press in the plastic wrap they walk on the dough to press it really firm.


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