There’s something truly magical about making pasta from scratch. The process is meditative, and the result is a tender, flavorful pasta that store-bought versions simply can’t match. Many believe fresh pasta requires eggs, but this recipe is here to prove them wrong! Using a simple combination of flour, salt, and hot water, we create a dough that is just as pliable and easy to work with. It yields a pasta that’s less rich than its egg-based cousin but every bit as wonderful and satisfying. Plus, a simple swap makes it completely vegan. Let’s roll up our sleeves and create some deliciousness!
Ingredients
• 2 cups / 240 g all-purpose flour, plus more for dusting
• 1 teaspoon / 6 g fine sea salt
• 2 tablespoons / 30 ml extra virgin olive oil (or unsalted butter, melted)
• ½ cup / 120 ml hot water, not boiling
Instructions
1. Combine Dry : In a large bowl or the bowl of a food processor, whisk together the 2 cups of flour and the salt.
2. Mix the Dough: Create a well in the center of the flour. Pour the olive oil and about half of the hot water into the well. By Hand: Use a fork to gradually incorporate the flour into the liquid. Once a shaggy dough forms, use your hands to bring it all together. With a Food Processor: Pulse to combine the flour and salt. With the machine running, stream in the olive oil and hot water until a ball of dough begins to form, about 30 seconds.
3. Knead to Perfection: Transfer the dough to a lightly floured surface. Knead for 8-10 minutes until it is smooth, firm, and elastic. If the dough feels too dry, add water one teaspoon at a time. If it’s too sticky, add a tablespoon of flour.
4. Rest the Dough: Shape the dough into a ball, wrap it tightly in plastic wrap, and let it rest at room temperature for at least 30 minutes, or up to 2 hours. This allows the gluten to relax, making it easier to roll.
5. Roll it Out: Unwrap the dough and cut it into four equal pieces. Working with one piece at a time (keep the others covered), flatten it with your palm. Roll it out using a pasta machine, starting at the widest setting and passing it through progressively narrower settings until you reach your desired thickness. Alternatively, use a rolling pin to roll the dough as thinly as possible on a floured surface.
6. Cut Your Pasta: Lightly flour the sheet of dough and cut it into your desired shape—fettuccine, pappardelle, or squares for ravioli.
7. Cook and Serve: Bring a large pot of salted water to a rolling boil. Add the fresh pasta and cook for 2-4 minutes, or until it floats to the surface and is al dente. Drain and immediately toss with your favorite sauce.
Nutritional Information
• Serving Size: 1 (makes 4)
• Calories: 278 kcal
• Carbohydrates: 45 g
• Protein: 6 g
• Fat: 7 g
• Salt: 1.5 g
Pro Tips
• for Perfect Eggless Pasta
• For an even more authentic texture, substitute half of the all-purpose flour with semolina or “00” flour.
• Don’t skip the resting period! This step is crucial for relaxing the gluten, which makes the dough much easier to roll out.
• Keep the dough you aren’t actively working with covered with a damp cloth or plastic wrap to prevent it from drying out.
• Use semolina flour for dusting your work surface and the cut pasta. It’s less absorbent than all-purpose flour and will prevent the noodles from sticking together.
FAQ
Q: How can I make this pasta recipe completely vegan
A: This recipe is easily made vegan by simply choosing extra virgin olive oil instead of melted butter. The core ingredients of flour, water, and salt are all naturally plant-based, making this a perfect vegan-friendly option.
Q: Can I add protein to this eggless pasta dough
A: While this dough is delicious as is, you can boost its protein by substituting up to half of the all-purpose flour with chickpea or lentil flour. For a simpler protein boost, serve the finished pasta with a hearty lentil bolognese, a white bean sauce, or tofu crumbles.
Q: How do I store fresh vegetarian pasta
A: You can store this fresh pasta in a few ways. For short-term storage (1-2 days), let the noodles air dry for an hour, then dust with semolina flour and refrigerate in an airtight container. For longer storage, freeze the pasta on a baking sheet before transferring to a freezer bag for up to 3 months.
Q: What kind of flour is best for this no egg pasta
A: All-purpose flour works wonderfully for a tender pasta. For a more authentic, chewier texture, we recommend substituting half of the all-purpose flour with semolina or Italian ’00’ flour, as mentioned in our pro tips.
