Vegan Egg Noodle Recipe

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Vegan pasta is usually a no-brainer, especially since a lot of pasta is naturally vegan. Egg noodles are the tricky bit if you ask me – because you want a pasta that has the egg flavor while providing the thickness and shape of the traditional egg noodle. We tried several eggless noodle recipes, but this is by far our favorite. We hope you enjoy it as much as we do!

How to Make Thick Vegan Egg Noodles

If you want to make thick vegan egg noodles you need to consider two things: how much you roll out the dough, and what ingredients you will add to ensure the dough binds enough to hold its shape.

I’ve tested plenty of vegan egg noodle dough recipes, but this combination of ingredients led to the best result. Reduced aquafaba is the ingredient that holds everything together and provides a sturdy dough, and then we roll it out to 1/8″ thickness before shaping it.

Why This Recipe Works

  • Egg flavor: This recipe gets its “eggy” flavor from a combination of turmeric and black salt. Turmeric helps to add flavor and some of the yellow color you associate with egg noodles, while a bit of black salt provides the sulphuric flavor of eggs. If you don’t have black salt in your kitchen you can omit this from the recipe (it’s a hard ingredient to find – we order ours online).
  • Reduced Aquafaba: Aquafaba is the liquid you find in a can of chickpeas. This magic liquid can be frozen in ice cube trays and used for plant based cakes, cookies and pasta. We used a whole can of aquafaba, which comes out to about 3/4 Cup, then reduced that over heat in a saucepan until it measured about 1/3 Cup. The idea was to keep the binding properties while reducing some of the liquid, that way the dough stays firm and holds its shape.

Nutrition Facts

4 servings per container


  • Amount Per Serving% Daily Value *
  • Total Fat 7.6g 11%
    • Saturated Fat 1.1g 5%
  • Sodium 292mg 13%
  • Amount Per Serving% Daily Value *
  • Potassium 70mg 2%
  • Total Carbohydrate 47.8g 16%
    • Dietary Fiber 1.7g 4%
    • Sugars 0.2g
  • Protein 6.5g 12%
  • Calcium 1%
  • Iron 16%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

*Nutritional values are approximate based on best available data

Vegan Egg Noodle Recipe

5 from 3 votes
Recipe by Tiffany Quillan Course: Entrees, RecipesCuisine: ItalianDifficulty: Medium


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Cooking time




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These vegan egg noodles feature reduced aquafaba, turmeric and black salt to create the iconic egg noodle taste, look and mouthfeel.


  • 2 cups 2 flour

  • 1/4 teaspoon 1/4 turmeric

  • 1/2 teaspoon 1/2 salt

  • 1/8 teaspoon 1/8 black salt

  • 1/3 cup 1/3 reduced aquafaba (originally 3/4 cup)

  • 2 Tablespoons 2 olive oil


  • Combine the dry ingredients (flour, turmeric, salt and black salt). Make a well in the center.
  • Add the wet ingredients (reduced aquafaba and olive oil). Combine the ingredients and start gently kneading the dough until it forms into a ball, adding water one tablespoon at a time as needed. Your dough should feel pretty stiff.
  • Let the dough rest for at least one hour in the fridge.
  • Roll the dough out into 1/8″ thickness. Cut the noodles into 1″ by 5″ strips. Twist the noodles twice and place on a baking sheet to air dry for 30 – 60 minutes.
  • Cook immediately or freeze for later use.

Video Recipe

Tips & Tricks

  • Want perfectly cooked pasta? Add your noodles to boiling water. They are cooked when they float to the top of the water.


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12 Responses

    1. Thank you, Ellie! It took a few batches to find the right combo, so we’re pleased you’ve enjoyed it!

  1. Can you just use 1/3 cup of the aquafaba or is there a particular reason to reduce it over heat until it measures 1/3 cup?

    1. Hi Amanda! Reducing the aquafaba a bit will reduce the water content while keeping the binding properties of the aquafaba. It helps the noodles retain their shape while drying. For these reasons I would suggest reducing the aquafaba. However, if you really don’t want to you can certainly make egg-free pasta without reducing the aqufaba – especially if you’re not concerned as much with the noodle’s shape. Let me know how it turns out if you give it a try!

    1. Hi Alocasia,

      Adding olive oil to pasta dough helps add fat and flavor, and makes it easier to work with when you roll it out. Especially with egg-free pasta, olive oil is a big help. Are you looking for a vegan, oil free pasta? If so, We’d love to play around with that concept and let you know if we find something that works.

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