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Pasta Recipe-How to Make Eggless Pasta

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By Paul
· Updated recently · — min read · Leave a comment

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Pasta Recipe-How to Make Eggless Pasta

Get the recipe @ http://allrecipes.com/Recipe/Eggless-Pasta/detail.aspx

Watch how to make fresh pasta from scratch. This recipe requires no eggs, just semolina flour, a little salt, and warm water. It’s easy!

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Paul

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Home cook from Europe. Collected and tested recipes from cuisines around the world — in a regular kitchen, no professional gear.

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18 responses to “Pasta Recipe-How to Make Eggless Pasta”

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  1. Elke Primnats

    If I were to pre-make it do I leave it at room temperature or on the refrigerator?

    Reply
  2. Madhulika Singh

    hi…really helpful video…can you please tell me for lasagne sheets i'll roll them and cut them in sheets and after that boil them for lasagne right?…please answer me cause i've to make lasagne for first time. 

    thank you

    Reply
  3. tango. oct

    lovely!!

    Reply
  4. qochemist

    Would this work with wheat flour?

    Reply
  5. mike w

    Can Brown Rice Flour be used?

    Reply
  6. S Rema Asley Schiffer

    so far i tried using self raising flour combined with semolina flour with couple of eggs and salt in it. I try for sure after watching this. Thanks very much….

    Reply
  7. Dhir Tee

    can the dough be used to make lasagna sheets?

    Reply
  8. Allrecipes

    Hi, Dhir Tee – Great idea! Yes, for lasagna noodles, use a knife or pizza cutter to cut the large pasta sheet into wide noodles. They'll be terrific!

    Reply
  9. Hakuna Matata

    this is like you are eating just semolina with water.It won't taste like pasta

    Reply
  10. Kwang Yi

    I'm confused.  What was the major benefit excluding egg?

    Reply
  11. sharan s

    Awesome recipe thanks a lot :)

    Reply
  12. sailingsolar

    Thank you for the video.

    Reply
  13. Rashi Dewan

    Can this be used to make ravioli? 

    Reply
  14. Naill Ernst

    Hey guys,
    I only have durum wheat flour and I wanted to ask:
    How much will my results vary?

    Reply
  15. Rocco Mancini

    Southern Italians typically used an eggless pasta because it was easier to store and wouldn't spoil as quickly.  In Northern Italy, with its cooler climate, they were better able to use and keep an egg pasta longer.  Also, use an egg pasta when making ravioli, lasagna, canneloni, etc. as they require more "body."

    Reply
  16. GozieX

    this is awesome recipe so easy and quick I bought manual pasta maker because of this video so much fun!

    Reply
  17. GozieX

    what's the shelf life of this pasta say if I dried it and put it in the freezer?

    Reply
  18. RAJESHWARI ASHAR

    I made this pasta last night and it was a big hit!! Although lengthy for me because I don't have a pasta machine.. I made fettuccine pasta.. With red sauce and vegetables 🙂
    Thank you for this amazing vegan pasta recipe <3

    Reply