Eggless Pasta

Eggless Pasta


"Anyone on an eggless or low-cholesterol diet will appreciate this recipe."


servings 301 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 301 kcal
  • 15%
  • Fat:
  • 0.9 g
  • 1%
  • Carbs:
  • 60.8g
  • 20%
  • Protein:
  • 10.6 g
  • 21%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 292 mg
  • 12%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  1. In a large bowl, mix flour and salt. Add warm water and stir to make a stiff dough. Increase water if dough seems too dry.
  2. Pat the dough into a ball and turn out onto a lightly floured surface. Knead for 10 to 15 minutes. Cover. Let dough rest for 20 minutes.
  3. Roll out dough using rolling pin or pasta machine. Work with a 1/4 of the dough at one time. Keep the rest covered, to prevent from drying out. Roll by hand to 1/16 of an inch thick. By machine, stop at the third to last setting.
  4. Cut pasta into desired shapes.
  5. Cook fresh noodles in boiling salted water for 3 to 5 minutes. Drain.
  • profile image

Your rating



  1. 38 Ratings


Adding a bit or olive oil helps - and for those who feel that this doesn't have enough flavour, adding some herbs of your choice helps (reconstitute dry basil in the warm water for example). ...

Very easy. I used wheat flour since that is what I had on hand and it still worked after I adjusted the ratio of flour and water a bit. I also added orageno for flavor and a bit of olive oil t...

Great recipe for those (like me) can't stomach the heaviness of egg pasta. I added 1 Tbls garlic powder to the flour before adding the liquid. Also I blended 5 Tbls fresh basil and 3/4 c fresh l...

This is the best fresh pasta recipe I've found so far. I tried to recreate the pasta taste that I had when I was in Italy, and this recipe is what does it. The biggest secret that I didn't f...

Good basic, eggless recipe. I keep concentrated vegetable pastes in my freezer that I make myself from scraps. I made this recipe with 1/3 cup water and two tablespoons of sundried tomato paste,...

Easy and accurate. Tried the first time with whole wheat which worked but was a little to o chewy and much harder to work with. Then i went out and bought semolina flour. LIKE NIGHT AND DAY! ...

Used this recipe for a project with my son. I am alergic to eggs and he knows it's hard to get fresh pasta that does not have eggs in them. Although it took a bit of time to get the hard part ...

I used half whole wheat flour and half white and it worked very nicely. Great recipe for those of us with egg allergies!

This is so easy! I just added about 1/2 teaspoon of olive oil to it and the texture came out perfect.