Homemade Eggless Pasta Dough Recipe (With Step by Steps)

Prep Time:

15 mins

Total Time:

1 hr 15 mins

Yield:

1 pound

Our homemade pasta dough is a fun—and delicious—project. You don't need any special equipment or chef experience to make this eggless pasta dough. You do need two different flours, OO and semolina, plus olive oil, salt, and water—that's all, just four ingredients and water. The dough is smooth yet sturdy, and requires a little more kneading than for a traditional egg pasta to create structure in the dough because there are no eggs. We recommend this pasta dough for making long noodles you twirl around a fork, like linguine or pici (which is fatter than spaghetti), or use it for smaller, thicker shapes, like orecchiette.

The Special Flours

We already touted the minimal ingredient list needed for making this vegan pasta dough. Now we'll explain the two less well-known ingredients:

Semolina Flour: Is a coarse milled flour made with durum wheat. It has a high gluten content, which helps create the elasticity needed in pasta
00 flour: Also known as "doppio zero" or "double-zero" flour, this is more finely milled than all-purpose flour, almost powder-like, and gives pasta a delicate and al dente (but not too chewy) consistency.

Where to Buy

Look for 00 and semolina flour in the baking aisle of your local supermarket. Alternatively, you can find them at Italian specialty stores.

Directions

Ingredients for eggless pasta dough — Brie Goldman

Mix flours and salt:

On a clean work surface or in a large bowl, combine both flours and 1 teaspoon salt.

Brie Goldman
Add water and oil:

Make a well in center; add 1 cup warm water and oil.

Brie Goldman
Mix to form ragged dough:

Using a fork and whisking outward from the center of well, gradually incorporate flour mixture into liquid until a ragged dough forms.

Brie Goldman
Knead dough:

Transfer to a lightly floured work surface and knead until dough is smooth and springs back when pressed with a finger, 8 to 10 minutes. While kneading, add more water, 1 tablespoon at a time, if dough feels too dry; or add more "00" flour, 1 tablespoon at a time, if dough feels too sticky.

Brie Goldman
Wrap dough and let stand:

Pat dough into an approximately 1-inch-thick square; tightly wrap in plastic and let stand at least 1 hour and up to 3 hours before using.

Brie Goldman

Forming and Cooking Fresh Pasta Dough

Follow these steps to make linguine:

1. On a lightly floured surface, divide dough in half.

2. Roll into 12 x 10 inch rectangle, about 1/8-inch thick.

3. Sprinkle with additional flour. Starting at the short end, fold dough 1/4 of the way up, repeat until you reach the top of the dough sheet.

5. Slice folded dough 1/4-inch thick.

6. Take sliced ends and gently shake out noodles. Toss noodles with a little semolina and bundle together on a rimmed baking sheet as you repeat with the other half of dough.

How to Cook Homemade Pasta

Add the fresh noodles to a large pan of boiling salted water and cook just until al dente. Two to three minutes for linguine, four to five minutes for pici, which is thicker.

Serving

The homemade pasta can be simply tossed with melted butter and Parmesan, then finished with cracked black pepper—or tossed with your favorite sauce.

Frequently Asked Questions

Does pasta dough need eggs?

No, not all pasta dough needs eggs. As this homemade pasta dough recipe proves, a simple and delicious pasta can be made with a dough that doesn’t use eggs.
Do Italians use egg in pasta?

Yes, Italians use egg in pasta dough but they also make eggless pasta dough. The two doughs are made for pasta for different shapes and dishes, and which fresh pasta is most common varies by region.
What is the difference between egg pasta dough and eggless pasta dough?

The difference between egg pasta dough and eggless pasta dough is the egg! Egg pasta dough generally has a more golden yellow color and is stickier and more flexible than egg-free pasta dough.