Recipe: How to make Pasta without Eggs

Let’s be clear up front. No matter what other sites will tell you, it is not really possible in a home environment to produce the type of pasta that can made with eggs, or the commercially produced egg free pasta. We can make other pasta, however, that will good, and have a special taste and texture of their own.

I work with several different recipes. One with semolina flour, and one with besan, or chickpea flour, and a couple with both. They give quite different results. It is good to experiment with both of them until you find a pasta noodle that you prefer.

You might like to read How to Make Eggless Pasta as well as these recipes.

You can browse all of our pasta related posts here and here. Or you may be interested in our Italian recipes. Alternatively explore our collection of Mid Spring recipes.

Eggless Pasta with Besan and Semolina

Make the pasta dough with 1.25 cups pasta flour, 0.75 cup besan, 2 large tablespoons semolina flour. Let the dough rest for a half hour or more before rolling. If the dough still feels a little damp, dust it with a little more flour.

I like to make double the amount required for dinner. The remainder is Ok wrapped in gladwrap in the fridge for a week, until you are ready for another pasta dinner.

Eggless Pasta Dough

When you are rolling out the dough, dust with a small amount of flour between each roll if it is sticking together. Tonight, for additional flavour, I folded in quite a bit of crushed black pepper as I was folding and rolling the pasta dough, along with some sea salt and dried curry leaves.

Pasta also absorbs flavour from the water that it cooks in, so I added 2 dried red chillies to the water before I added the pasta.

This type of pasta, where the texture is quite different to shop bought pasta, responds well to fresh additions rather than strong sauces. Try extra virgin olive oil, chopped green beans, small spring onions, diced tomato, a little smashed garlic, pesto, and parmesan. This is gorgeous, peppery, with the slightest hint of chilli. Nice!

I also like yoghurt stirred through the pasta, with some fresh ingredients like spring onions, tomatoes, and fresh herbs.

Sesame Flavoured Pasta | Noodles

I am still on the hunt for different variations that produce wonderful noodles / pasta. This one is absolutely delightful, bringing together the best parts of previous recipes with some sesame seeds.

Home Made, Eggless, Sesame Flavoured Noodles/Pasta

Of course the trick with eggless pasta is to find something that will absorb moisture enough to hold the pasta together and give it texture. This time I used ground sesame seeds, but there are a number of seeds and nuts that are used in other cuisines, e.g. India, to thicken sauces, and it makes sense that those thickening properties will work with pasta too. In the future I will experiment with ground poppy seeds and ground cashew nuts as well.

Home Made, Eggless, Sesame Flavoured Noodles/Pasta

for 2 serves:
0.5 cups semolina flour
0.5 cups plain flour
scant 0.25 cup besan (chickpea flour, gram flour)
1.5 Tblspn ground toasted sesame seeds
1 Tblspn extra virgin olive oil + more for cooking and serving

Toast your sesame seeds first, in a heavy pan over medium heat, shaking the pan or stirring the seeds almost constantly until a deep golden. Powder in a spice grinder.

Mix the dry ingredients together, then slowly add tepid water until the dough comes together. Using your hands, knead the dough, adding only drops of water until the dough is smooth and pliable.

Allow the dough to rest for 30 minutes.

Using your pasta machine, roll the dough out, beginning at the largest opening (roll through about 8 or 10 times, folding the dough in half each time). Dust with flour between rolling if it feels a little sticky.

Gradually decrease the openings, rolling the dough through each one 2 or 3 times, without folding. I don’t use the thinnest opening.

Using the cutting attachment, cut into fettuccine sized pasta / noodles. Dust lightly with some flour.

Heat a large pot full of well-salted water until boiling. Add a good glug of olive oil to the water. Carefully add the pasta, a few strands at a time, into the water, so they don’t stick together. It will only take a couple of minutes to cook.

Drain, drizzle with extra virgin olive oil, and serve as desired.

Home Made, Eggless, Sesame Flavoured Noodles/Pasta


Read our original post on our sister site, A Life Time of Cooking. The Sesame Pasta recipe is posted there also.


browse some pasta recipes



16 Comments Add yours

  1. alison says:

    I love your Earlybird photographs, Ganga. They caught my eye immediately. Clean + simple.


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