Eggless Pasta
Discover the joy of homemade **Eggless Pasta**, a simple and satisfying recipe perfect for those seeking a vegan-friendly or egg-free twist on traditional pasta dishes. Made with a blend of **all-purpose flour and semolina flour**, this pasta boasts a rich texture and robust flavor that pairs beautifully with any sauce. The combination of a leisurely **kneading technique** and a short resting period ensures a silky, elastic dough that’s easy to roll and shape into your favorite styles—be it fettuccine, tagliatelle, or pappardelle. With just **five basic ingredients**—flour, semolina, salt, water, and olive oil—this fresh pasta comes together in under 30 minutes of prep, making it a quick yet deeply rewarding culinary experience. Boiled in salted water for just a few minutes, this homemade creation shines brightest when served warm with a simple olive oil dressing, a hearty marinara, or a creamy Alfredo sauce. Perfect for pasta enthusiasts and home cooks looking to elevate their meals with a personal touch, this easy eggless recipe promises to delight with its versatility and timeless appeal!
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Recipe Information
Ingredients
- 300 grams All-purpose flour
- 100 grams Semolina flour
- 1 teaspoon Salt
- 150 milliliters Water
- 1 tablespoon Olive oil
Instructions
In a large mixing bowl, combine the all-purpose flour, semolina flour, and salt. Mix well to distribute the salt evenly.
Create a well in the center of the dry ingredients and pour in the water and olive oil.
Using a fork, gradually incorporate the flour into the liquid until a shaggy dough begins to form.
Transfer the dough to a clean, lightly floured surface and knead it for 8-10 minutes, or until smooth and elastic. If the dough is too sticky, sprinkle a little more flour as needed.
Wrap the dough in plastic wrap or place it in an airtight container, and let it rest at room temperature for 30 minutes. This allows the gluten to relax, making the dough easier to roll out.
After resting, divide the dough into 4 equal portions to make it easier to handle.
Use a rolling pin or a pasta machine to roll out the dough to your desired thickness. If using a rolling pin, aim for a thin, even sheet. If using a pasta machine, gradually decrease the thickness setting with each pass.
Cut the rolled-out dough into your desired pasta shape, such as fettuccine, tagliatelle, or pappardelle. Sprinkle a little semolina flour over the pasta to prevent sticking.
Bring a large pot of salted water to a rolling boil. Add the freshly made pasta and cook for 2-4 minutes, depending on the thickness of your noodles. Fresh pasta cooks much faster than dried pasta.
Drain the pasta and toss with your favorite sauce or toppings. Serve immediately for the best flavor and texture.
Nutrition Facts
Calories |
1578 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.0 g | 23% | |
| Saturated Fat | 2.8 g | 14% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2371 mg | 103% | |
| Total Carbohydrate | 300.9 g | 109% | |
| Dietary Fiber | 12.1 g | 43% | |
| Total Sugars | 1.1 g | ||
| Protein | 43.7 g | 87% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 67 mg | 5% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 508 mg | 11% | |
*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.
