Eggless Pasta

Eggless Pasta


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

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  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.


  1. 38 Ratings

Most helpful positive review

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). ...

Most helpful critical review

it was ok... It was really gummy.

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.