Easy homemade pasta without eggs can be yours – and very inexpensively! This can be a fun family project if you have kids, too. And the taste? There is absolutely no comparison to that dry stuff in the box!
My recipe is egg-free because one of my daughters is allergic to eggs when she was younger. I came up with this when I needed a nice wide “egg noodle” type pasta for a recipe. Even after she outgrew the allergy, we kept the recipe because it’s so delicious. This is made from 100% shelf-stable and basic ingredients.
Ingredients for Homemade Pasta without Eggs
- 3 cups of flour
- 1 cup of warm water
- 2 tbsp of olive oil
- 1 tsp of salt
Optional: Spices of choice, up to 2 tbsp in total (garlic powder, onion powder, spinach powder, rosemary, basil…the sky is the limit!) You can also use vegetable powders to change the color of the pasta.
- Place your flour in a large mixing bowl and stir in the salt (and any other dried spices you have opted to put in).
- Make a well in the center and pour in the water and olive oil.
- Gently incorporate the ingredients with a fork. The best way to do this is to push a little bit of the flour mixture at a time into the liquid, then add a bit more of the flour mixture, and keep doing this until it is all well-incorporated.
- Knead the mixture for about 10 minutes and then let it rest for half an hour, covered with a damp towel. When you come back to it, the dough should feel soft and silky under your fingers.
- Knead and let it rest for another half hour.
- Roll out the dough with a rolling pin, then cut it with a sharp knife, or use a crank pasta machine. You can cook it immediately or let it sit, uncovered, for half an hour. (I like to let it sit before cooking – I think it holds its shape better!)
- Depending on the thickness of your pasta, cook it in boiling water or broth from 1-2 minutes. Don’t overcook it or it will turn into mush.
It really is that easy to make homemade pasta without eggs.
If you want to get fancier, I recommend the delicious recipes in this book and if you are making it on a regular basis, life will be much easier with a pasta maker.
I always recommend going manual with appliances whenever possible – this pasta maker is well-reviewed and is a reasonable price.
For more shelf-stable recipes, check out my PDF book, The Stockpile Cafe.
Do you make your own pasta?
Have you made homemade pasta? If so, do you have any tips or tricks to share? Let’s talk about pasta in the comments.