Homemade Egg-Free Pasta

Making fresh pasta at home is easier than you think, and this egg-free version requires just three simple ingredients.

Have you ever tried making fresh pasta at home? It might sound intimidating, but trust me—this egg-free version is so simple that anyone can do it! With just three basic ingredients and a bit of kneading, you'll have silky, versatile pasta dough ready to be transformed into your favorite shapes.

INGREDIENTS:

• 400g Semolina flour (semola di grano duro)
• 200g Water
• 6g Salt

INSTRUCTIONS:

1.Mix the Dough: Place the semolina flour on a clean work surface or in a large mixing bowl. Form a well in the center and sprinkle the salt over the flour.

Pour the water, incorporating the flour little by little with a spoon or your fingers until the mixture starts to come together.

2.Knead the Dough: Transfer the dough to a surface and knead for about 8–10 minutes until it becomes smooth, elastic, and slightly firm.

If the dough feels too dry, add a teaspoon of water at a time. If it’s too sticky, dust with a little more semolina.

3.Rest the Dough:

Place the dough in a covered bowl. Let it rest at room temperature for at least 30 minutes. This allows the gluten to relax, making the dough easier to roll out.

4.Roll and Shape: Divide the dough into smaller portions. 

Roll out each portion using a pasta machine or a rolling pin, dusting with semolina as needed to prevent sticking. Aim for your desired thickness.

Cut into your preferred shapes: cavatelli, orecchiette, trofie or even sheets for lasagna.

5.Cook the Pasta: Bring a large pot of salted water to a boil. Cook the pasta for 2–3 minutes or until al dente. Fresh pasta cooks much faster than dried!

6.Serve: Drain the pasta and toss it with your favorite sauce. Enjoy immediately for the freshest taste.

Tips for Perfect Egg-Free Pasta

• Salt in the Dough: Adding salt directly to the dough enhances the flavor, especially for simpler sauces.
• Dust with Semolina: When cutting or storing your pasta, sprinkle semolina to prevent sticking.
• Make Ahead: You can prepare the dough a day in advance and store it in the refrigerator. Let it come to room temperature before rolling out.
• Freezing Option: Freeze shaped pasta on a tray for an hour, then transfer to a container. Cook directly from frozen.

What I love most about this recipe is how customizable it is. Whether you’re pairing it with a hearty ragù, or tossing it with a simple olive oil and garlic sauce, this pasta is always a crowd-pleaser.

Ready to roll up your sleeves and get started? Let’s make pasta magic happen!

VIDEO RECIPE: