Egg-free fresh pasta is a great alternative for those who are vegan or love pasta like lasagna or ravioli but can’t eat it due to eggs. I’ve made two versions, one whole wheat and one with semolina. These are basic recipes that you can use for making both lasagna and filled pasta or tagliatelle. At the end of the article, some tips and useful advice.
- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 1 Hour
- Preparation time: 10 Minutes
- Portions: A block of fresh pasta
- Cooking methods: No Cooking
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Egg-Free Fresh Pasta
- 1 3/4 cups remilled durum wheat semolina
- 1/2 cup water
- 1/4 tsp fine salt
Useful Tools for Making Egg-Free Fresh Pasta
- Kitchen Scale
- Bowl
- Spoon
- Kneading Board
- Rolling Pin
Preparation of Egg-Free Fresh Pasta
Weigh the ingredients and then in a bowl mix semolina, water, and salt, a quick mix.
When the dough becomes workable, pour it onto the floured work surface and knead it until you get a smooth and compact dough (you can also use a food processor to knead if you don’t want to do it by hand).
Once you have kneaded it, let it rest covered with food wrap outside the fridge for about 1 hour.
After an hour, take the egg-free fresh pasta back, knead it for a few minutes, and roll it out thinly either with the rolling pin or with the pasta machine (I used the latter up to point 2) and voilà, the egg-free fresh pasta is ready to be used!
Let the pasta dry a bit before using it and after it has been rolled out (even just 30 minutes of rest is enough). Once ready, this sheet is long-lasting if dried (I placed it on a tray alternating the sheet with parchment paper sheets), once dried you can use this sheet to make lasagna while when it’s still fresh it is excellent for making: cannelloni, tagliatelle, tortellini, and ravioli, great as a base for lasagna and vegan dishes.
I’ve also made a whole wheat version of this egg-free fresh pasta which you can find here and that I used to make vegan stuffed ravioli.
