Homemade Avocado Pasta Dough ~ Vegan

vegetable soup with avocado noodles

~Avocado noodles form the base for this Veggie Avocado Noodle Bowl~

This recipe offers a vegan alternative to traditional handmade pasta by replacing whole egg with fresh avocado! You still get your dose of healthy fats for delivering fat soluble nutrients, but without cholesterol.

It comes together very easily and aside from a short rest in the refrigerator prior to rolling, gets you to the table quickly. The silky texture of this noodle is the perfect vessel for any of your favorite soups or pan sauces.

minestrone with avocado noodles

~Vegan Pasta e fagioli with Avocado Noodles~

Don’t bother cooking this in boiling water, all it needs is a short dip in your pan sauce or hot soup and it’s ready to eat.

avocado noodle veggie soup

Homemade Avocado Pasta Dough

2 tablespoons fresh avocado

1/2 cup unbleached all-purpose flour*

1/4 cup whole wheat flour

1/4 cup oat flour

1 teaspoon cornstarch*

1/2 teaspoon salt

pinch freshly grated nutmeg

1 teaspoon freshly squeezed lemon juice

2 to 3 tablespoons cold water

Place dry ingredients on your counter or in a bowl. Add the avocado, lemon juice and one tablespoon of water and mix. Add water one tablespoon at a time just until dough begins to come together.

If using a bowl, turn dough out onto a lightly floured surface. Once dough is on the counter, use a bench scraper to smoosh it all together until it binds. Then knead until no longer dry.






Roll into a ball, cover with plastic wrap and refrigerate for at least 15 minutes.

Remove from refrigerator, roll dough out with a rolling pin on a lightly floured surface to desired thickness.


Cut noodles with a pizza cutter or prepare in a pasta machine the way you would traditional pasta.




Give it a hot bath for a couple of minutes in whatever sauce you are using and serve immediately! Makes 3 to 4 servings. Double or triple the ingredients to feed a crowd!

pasta e fagioli with avocado noodles

~Pasta e fagioli with chick peas and avocado noodles~

If you prefer the boiling in salted water method, don’t leave these noodles in too long. They are best cooked for just 2 or 3 minutes. Cook filled ravioli in boiling salted water for 5 to 7 minutes. Remove from water, drain and serve!

Avocado pasta is best prepared fresh and cooked and served immediately. It will keep in soups or sauces once it’s cooked, store it in the refrigerator for 2 to 3 days.

If you plan on using this in a soup, I recommend adding the uncooked noodles to the bowl and spooning your hot soup on top. Let sit a minute or two before serving.


~Avocado ravioli filled with homemade italian sausage, the sausage was cooked and cooled ahead of time. Roll the pasta out as thin as you can get it for best ravioli texture~

In researching this recipe, I compared the total fat content in one large egg with that of avocado and adjusted the amount of avocado by weight using my food scale. One large egg contains 5 grams of total fat, to get 5 grams of fat in avocado, you need 35 grams of avocado. This equals exactly 2 tablespoons of avocado.

*The variety of flours in the recipe above are provided to give this pasta some extra flavor. If you opt for using all-purpose flour for all of the flour in the recipe, you won’t need the cornstarch (I added cornstarch to compensate for the lower gluten in whole wheat flour and lack of gluten in the oat flour).