Egg-free fresh pasta is a great alternative for vegans or those who love pasta like lasagna or ravioli but cannot eat eggs. I made two versions: one whole wheat and one semolina, both basic recipes that can be used for lasagna, stuffed pasta, or tagliatelle. At the end of the article, some tricks and useful tips.
- Difficulty: Very easy
- Cost: Very economical
- 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
- 2 cups semolina re-milled durum wheat (Or 2 cups of Molino Spadoni flour for low glycemic index nutrition or 1 7/8 cups of Fiberpasta glycemic d8 flour)
- 1/2 cup water
- 1/4 tsp fine salt
Tools useful for making egg-free fresh pasta
- Kitchen Scale
- Bowl
- Spoon
- Pastry Board
- Rolling Pin
Preparation of Egg-Free Fresh Pasta
Weigh the ingredients and then in a bowl mix semolina, water, and salt with a quick stir.
When the dough becomes workable, transfer it onto a floured work surface and knead it until you get a smooth and compact dough (you can also use a kitchen robot to knead if you prefer not to knead by hand).
Once kneaded, let it rest covered with plastic wrap outside the fridge for about 1 hour.
After an hour, take the egg-free fresh pasta, knead it for a few minutes, and roll it thin either with a rolling pin or with a pasta machine (I used the latter up to setting 2) and voilà, the egg-free fresh pasta is ready to use!
Let the pasta dry a bit before using it after rolling (just 30 minutes of rest is enough). Once ready, this dough conserves well if dried (I placed it on a tray alternating the dough with sheets of parchment paper). Once dried, you can use this dough to make lasagna, while when it is still fresh, it’s excellent for making: cannelloni, tagliatelle, tortellini, and ravioli, perfect as a base for lasagna and vegan dishes.
I also made a whole wheat version of this egg-free fresh pasta that you can find here and which I used to make vegan stuffed ravioli.
