Eggless Pasta Dough

AuthorAlyssa Saltzman
RatingDifficultyIntermediate

This pasta dough has no eggs in it, perfect for a vegan diet, this pasta is very popular throughout central Italy and pairs well with a tomato sauce.

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Yields6 Servings
Prep Time45 minsCook Time5 minsTotal Time50 mins

Ingredients
 400 g all purpose flour
 200 ml water
 4 g salt
 15 ml olive oil

Directions for the Dough
1

Place the flour on a work surface. Make a well in the center

2

Add salt to the well

3

With a fork, begin slowly to stir some water into the center of the well

4

Begin to pull in some flour from the inside of the well, making sure that your mixture is smooth and free of lumps

5

Continue adding water and stirring in flour until all flour is incorporated

6

Work with your hands, kneading vigorously for 5 minutes
minutes until you have a firm, smooth ball of dough. Adjust for stickiness by adding a bit more flour if needed.

7

Cover and let rest for 10 minutes

Cutting the Pasta
8

Cut off 3” pieces from the dough.

9

Flatten into a rectangular shape with your fingers

10

Dust dough and work surface lightly with flour to prevent sticking

11

With a rolling pin, roll to a thickness of about 1/8”, maintaining the rectangular shape

12

Switch to a ridged rolling pin and, pressing firmly, roll over the dough to create long noodles.

13

Gently pull the noodles apart (you may need to use a knife to help separate the noodles, if the roller didn't penetrate deeply enough into the dough.

14

Arrange the cut noodles on a floured surface and toss them with some flour every 3 minutes
minutes to prevent sticking

15

Continue until all the dough is rolled and cut

Cooking the Pasta
16

In a large pot of salted boiling water, add a Tbsp olive oil

17

Cook pasta for 4 minutes

18

Drain and toss with sauce

Ingredients

Ingredients
 400 g all purpose flour
 200 ml water
 4 g salt
 15 ml olive oil

Directions

Directions for the Dough
1

Place the flour on a work surface. Make a well in the center

2

Add salt to the well

3

With a fork, begin slowly to stir some water into the center of the well

4

Begin to pull in some flour from the inside of the well, making sure that your mixture is smooth and free of lumps

5

Continue adding water and stirring in flour until all flour is incorporated

6

Work with your hands, kneading vigorously for 5 minutes
minutes until you have a firm, smooth ball of dough. Adjust for stickiness by adding a bit more flour if needed.

7

Cover and let rest for 10 minutes

Cutting the Pasta
8

Cut off 3” pieces from the dough.

9

Flatten into a rectangular shape with your fingers

10

Dust dough and work surface lightly with flour to prevent sticking

11

With a rolling pin, roll to a thickness of about 1/8”, maintaining the rectangular shape

12

Switch to a ridged rolling pin and, pressing firmly, roll over the dough to create long noodles.

13

Gently pull the noodles apart (you may need to use a knife to help separate the noodles, if the roller didn't penetrate deeply enough into the dough.

14

Arrange the cut noodles on a floured surface and toss them with some flour every 3 minutes
minutes to prevent sticking

15

Continue until all the dough is rolled and cut

Cooking the Pasta
16

In a large pot of salted boiling water, add a Tbsp olive oil

17

Cook pasta for 4 minutes

18

Drain and toss with sauce

Eggless Pasta Dough