Homemade pasta

Name: Homemade pasta
Prep time: 1 h 30 min
Cook time: 3 min
Yield: 2-4
Cuisine: Italian
Ingredients: 125 grams (1 cup) “tipo 00” flour or all-purpose flour; 125 grams (1 cup) semolina flour (or more of the first flour); 125 grams (generous ½ cup) Just Egg; ¼ teaspoon salt; 1 to 2 tablespoons water

pasta

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Difficulty

Advanced

Cooktime

1hr 35min

A simple and satisfying recipe to make chewy, homemade noodles without the eggs.

About this recipe

For the plant-based noodle lovers out there, or those with egg allergies, prepare to enjoy the delicious egg noodles you’ve been missing out on. Made with Just Egg, this fresh homemade pasta recipe is flavorful and just the right level of chewy. We prefer a blend of fine “tipo 00” flour and semolina flour, but feel free to use good old-fashioned all-purpose flour. This recipe yields a basic fresh pasta dough that you can use to cut or roll in to any desired shape, from linguini to ravioli. Top this vegan egg-free pasta with your favorite sauce, or keep it simple with some plant-based butter, fresh herbs and cracked black pepper.

Making fresh pasta is always easier than we remember, but one thing we never forget is how much tastier it is than the dried stuff in a box. So roll up your sleeves, fire up the pasta maker (or grab your trusty rolling pin) and get ready to indulge in some crave-worthy homemade pasta without eggs. If you’re looking for more plant-based versions of classic recipes, try our vegan pancakes, vegan Pad Thai or even vegan Eggs Benedict. And browse our cookbook page for a full menu of allergy-friendly, plant-based deliciousness.

Serves 2-4

2-4

125 grams (1 cup) “tipo 00” flour or all-purpose flour
125 grams (1 cup) semolina flour (or more of the first flour)
125 grams (generous ½ cup) Just Egg
¼ teaspoon salt
1 to 2 tablespoons water

Equipment

Pasta maker or rolling pin

01 / 05

Make the pasta dough

dough

Whisk together the flours and salt in a medium bowl or on a clean surface. Make a well in the center. Pour in the Just Egg. Mix until a stiff dough forms. If the dough is too dry to come together, add 1 tablespoon of water to start and more as needed. You can also mix and knead the dough in a standing mixer on medium-low.

02 / 05

Knead the dough

dough

Dust a clean surface lightly with flour. Knead the dough until it is very smooth, which should take at least 5 to 10 minutes. The dough will be stiff, but only add additional water if it feels too dry. If it’s too hydrated, the dough will be harder to work with later on. When finished kneading, wrap the dough tightly with plastic wrap and let it rest for at least 30 minutes or up to 2 hours.

03 / 05

Roll the dough

dough

Divide the dough ball into 4 pieces and, using a rolling pin or pasta machine, roll it out to the desired thickness for your pasta shape, dusting as needed with flour. If using a pasta machine, follow the recommended instructions. We recommend “laminating” the dough at least twice – folding the rectangle of dough in on itself in 4 panels and rolling it out again into a rectangle. Then, proceed with rolling it to its final thickness; it should be thin enough that it is slightly translucent.

04 / 05

Shape the pasta

pasta

Use a pasta machine or a sharp knife to cut or fold the pasta into your desired shape. Dust each batch with semolina or other flour, then set aside until ready to cook.

05 / 05

Cook the pasta

pasta

Bring a large pot of water to a boil and salt generously. When at a rolling boil, add the noodles and stir occasionally to prevent clumping. Cooking time will be quick – typically 1 to 3 minutes. Start testing noodles just before the 1-minute mark. Cooked noodles should be slightly chewy, tender and smooth. Drain in a colander, toss with your sauce of choice and serve immediately.