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Pasta Dough-No Egg


No eggs-a heavier dough

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Pasta Dough-No Egg by Carol
Pasta Dough-No Egg by Carol


  • 2 3/4 cups unbleached all-purpose flour, plus reserve if pasta is too moist
  • 1/2 teaspoon salt
  • 1/2 cup plus a few tablespoons of water at room temperature
  • 1/2 cup semolina flour (to keep the picci separate while they are drying)
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  • 1

    POUR the flour on a counter and form a well in the center. Add 1/2 cup plus 2 tablespoons of water and the salt to the well, gather the flour into the center while not letting the water escape; work together until smooth and homogenous; you might need to add a little flour if the dough is too moist, or a little water if it is too dry. Wrap in a cloth and let rest for about an 1 hour on a wooden board.

  • 2

    Roll the dough out on a lightly floured counter until it is 1/16 “ thick. Dust with semolina. Fold the dough over itself; cut into 1/8”-wide pieces, making long strands. Untangle the strands; dust with semolina to prevent them from sticking.

  • 3

    Cook is about 6 quarts of salted, boiling water - fresh pasta cooks quickly (2 - 5 minutes) to test often to make sure that it is ’al dente’.

  • 4

    Good with any delicate sauce like fresh tomato sauce or cream sauce with mushrooms.

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