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Egg Free Homemade Pasta


Rustic, homemade Egg Free Homemade Pasta… Have you ever made Pasta at home? It’s lots of fun and the final taste is worth all the extra work and looove that is put into making pasta from scratch.

If you could eat one meal for the rest of your life what would it be? Without a doubt, for me, it would be homemade pasta. Guys, simply nothing beats the taste, comfort and perfection of homemade pasta with your favorite pasta sauce.

I was surprised to learn in Tuscany last Summer that many of the fresh pastas served at restaurants were naturally egg-free. And vegan pasta, with a little bit of patience, is easy to make in your kitchen at home.

This is a versatile, Egg Free Homemade Pasta recipe that is traditionally made with a mixture of semolina and all purpose flour. I’ve experimented with this recipe quite a bit and I’ve also had great results using just all purpose flour as well as using a mix of all purpose and whole wheat flour.

You can make all kinds of pasta with this recipe from rigatoni (with a pasta maker attachment) to fettuccine to papardelle… or any pasta shape your heart desires!


After a bit of kneading, you will know your pasta dough is ready when you press two fingers into the dough and it slowly bounces back.



My personal favorite type of pasta to make at home is pappardelle. It is by far the easiest pasta to make by hand and it does not require a pasta maker. Roll out the dough as thin as you can (or run the dough through a pasta maker if you have one) and cut the pasta into 3/4 inch strips to make perfect Pappardelle.



And don’t throw out those odds and ends from the pasta dough! Toss the pasta scraps in a bit of flour and freeze them to use later in your favorite soup.


Cook the pasta in salted, boiling water and toss with homemade sauce, beef bourguignon or keep it simple with a pinch of sea salt, cheesy nutritional yeast, hot pepper flakes and herbs… absolute perfection! If you do whip up this Egg Free Homemade Pasta at home, leave your feedback in the comments below, snap a photo and tag me #CearasKitchen on Instagram! #EatHappyLiveHappy


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Egg Free Homemade Pasta

  • Author: Ceara
  • Total Time: 1 hour 30 mins


Making homemade pasta is lots of fun and the final taste is worth the extra work put into making pasta from scratch. This is a versatile pasta recipe traditionally made with a mixture of semolina and all purpose flour. This recipe also works using just all purpose flour or a mix of all purpose and whole wheat flour. You can make your preferred type of pasta with this recipe, my personal favorite is pappardelle.


  • 2 cups semolina flour (or all purpose flour or whole wheat flour)
  • 2 cups all purpose flour
  • 1 1/2 tsp sea salt
  • 1 1/4 cups lukewarm water


  1. Mix: in a large bowl or clean board, stir together the flour and salt. Make a hole in the center of the flour mixture. Slowly pour ½ cup of the water into the flour mixture, while mixing quickly with a fork. Continue pouring the additional ½ cup of water into the dough until the pasta dough is wet enough to come together into a stiff dough. Add more water, by the tablespoon, if the dough seems too dry (I used the entire 1¼ cups of water).
  2. Knead: Combine the dough into a ball. Place the dough ball onto a lightly floured surface. To knead the dough, push the dough away from you using the heel of your hand. Fold the dough and turn it. Push, fold and turn the dough for 10 to 15 minutes until it is stiff, smooth and elastic. Pat the dough into a ball.
  3. Cover the dough ball and leave it to rest for 20-30 minutes.
  4. Roll and cut: Lightly flour your counter where you will be rolling out the dough. Cut the dough into 4 pieces. Work with a 1/4 of the dough at a time. Cover three pieces of the dough and roll out one piece of the dough using a rolling pin or with a pasta machine. Roll out the dough until your reach your desired thickness (about 1/16th of an inch thick). If you are using a pasta machine, roll the dough out to the third last setting. You may have to fold and refold the dough as you are rolling it, to get a long, uniform and elastic piece of dough.
  5. Cut the pasta dough into your preferred width and shape. If you have a pasta maker attachment you can make rigatoni, fusilli and other pasta shapes at home. Cut the dough into 3/4 inch strips to make parpadelle pasta and ¼ inch thick strips to make fettuccine. If you have a pasta maker, run the pasta through the fettuccine attachment to make fettuccine.
  6. Dust the pasta with flour. Leave the pasta to air dry for 15 minutes on a lightly floured baking sheet/counter top (or in a pasta dryer – see photo). This helps the pasta to not clump together while cooking.
  7. Cook: Cook fresh noodles in boiling salted water for 3 to 5 minutes. Drain and serve with your favorite pasta sauce.


1) The salt is a very important part of this recipe – do not leave it out. It helps with the elasticity of the pasta dough and makes a big difference to the final result.
2) The ends of your dough (“pasta scraps) make a great addition to soup. Toss the pasta scraps in a bit of flour and freeze them to use later.
3) To freeze the pasta, dust the freshly cut dough with flour, leave it to dry for 15 minutes and transfer to a large ziploc bag OR lay the pasta out on a lined baking sheet with parchment paper and cover to store flat in the freezer.

  • Prep Time: 80 mins
  • Cook Time: 10 mins
  • Category: Main


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  2. Do you have to freeze or cook right away or could you let dry one day and take to someone the next on a plane? My grandson has severe allergies and one of them is eggs but my daughter-in-law loves to put these in soup. I always prepare them in a plastic container that she immediately puts in the freezer.

  3. Hi, thanks for posting an egg free recipe! I’ve been using eggs the past few times but would like to make it for some family members who don’t eat eggs.
    Do you think this will work just as well using only double 00 flour?

  4. Thank You! I made my own pasta for years and when we went Vegan my family was quite upset about the lack of home made! I was wistfully looking at my pasta drying rack (my husband made me an awesome one) and decided to look up recipes. I have been searching for pappardelle in my local stores to make a vegan mushroom stroganoff and could not find any! I know what we are having for Easter!

  5. Excellent recipe, Ceara! I have trouble kneading so I’ve been measuring the ingredients into my bread machine and processing on the knead cycle for about 20 minutes. This is the fourth time I’ve made your recipe and it has come out perfect each time. Thank you!!!

    1. What a great use of your bread machine – I’ll have to try that method. So glad you love the pasta!

  6. Thanks Ceara, This was a great recipe, and details were easy to follow. Huge success and lovely to have an egg-free recipe for my daughter who is allergic to eggs 🙂

    1. So happy you and your daughter enjoyed the homemade pasta! It’s such a treat to make! Thank you! 🙂

  7. I’ve only made homemade pasta once, but it such a fun thing to do! Just rolling and cutting, boiling and eating it plain because I can’t wait to try it. The texture is like nothing that can ever come from a box, so delicious! This is really easy and looks really tasty, why the heck does anyone use eggs!?! I absolutely love the shot with the pasta all hung up too!

  8. This looks pretty easy. Can’t wait to try It I er the weekend. How can I store this prior to cooking and how long will it keep?

    1. Hi Kristen,

      The best way to store the pasta is to freeze it. Dust the freshly cut dough with flour, leave it to dry for 15 minutes and transfer to a large ziploc bag OR lay the pasta out on a lined baking sheet with parchment paper and cover to store flat in the freezer.

      Enjoy 🙂

  9. Thank you so much for this! I seriously can not wait to try! I love the tips about kneading and letting it sit! I’ll post pix and tag you as soon as I get to try it (crossing my fingers for this weekend!) 💗

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