Homemade Vegan Pasta Recipe (Eggless Pasta Dough) (2024)

FAQs

What does egg do in pasta dough? ›

When the flour is kneaded with moisture (from the eggs), the protein forms strands of gluten that give the pasta its structure and strength. As well as providing water for the gluten, eggs also give fat, which enriches the dough, giving it a smooth, silky finish.

You don't need any special equipment or chef experience to make this eggless pasta dough. You do need two different flours, OO and semolina, plus olive oil, salt, and water—that's all, just four ingredients and water.

Egg noodles are generally richer, denser, and more pliable than their water-based siblings, with a subtle but distinct savoriness that helps them stand out in heavier sauces. If you want proof, you only need two eggs to make Simeon's recipe, which is 2,046 less than you need to film a TikTok.

One large-size egg weighs about 2 ounces; one cup of flour weighs about 5 ounces. Use one large-size egg for each full serving you want to make, to that add 1 ½ the egg's weight in flour. (You can do this with a simple kitchen scale.) If you don't have a scale, use 2 eggs per 1 cup of flour to make 1 serving.

Fresh egg pasta is well known in the Piedmont region and Emilia Romagna region in North Italy. In this area, dough is only made out of egg yolk and flour resulting in a very refined flavour and texture.

Many people think all pasta has eggs- but in Italy- eggless pasta dough is quite common.

Most of the dried pasta sold in stores doesn't contain eggs. It's all just flour and water. You can make the same thing at home.

Does vegan pasta have eggs? ›

Unfortunately, not all pasta is vegan. We've found pastas of all varieties, from spaghetti to lasagna noodles, with eggs in the ingredient lists. But don't worry—there are widely available vegan pastas that don't involve eggs or dairy and don't skimp on the texture you've come to love.

Certain Barilla pasta products contain eggs, milk, and gluten. Some Barilla pasta may also contain tree nuts. For people with a gluten intolerance or allergy, Barilla offers a line of certified gluten-free pastas made with a blend of corn and rice.

Pasta dough made with all yolks is the richest, but it can also be very soft. The water and protein in the egg white make the dough easier to work with, and also give pasta a bit more chew. Olive oil adds fat and flavor, and makes the dough more supple and easier to roll out.

Olive oil lends great flavor to pasta, but it makes the dough brittle and prone to cracking if it dries. It's best not to use olive oil if you are shaping the dough into tortellini or ravioli. If you want to add olive oil for flavor, you can add just a little—about 1 teaspoon per cup of flour is a good ratio.

One of the greatest myths of all time is that fresh pasta is better than dried pasta. This belief has spread far and wide for many reasons, but unfortunately, it's just not that simple — and it's certainly not true. Dried pasta, in many cases, is created with better ingredients, making it tastier and more nutritious.

You're using too much egg. I use three eggs to two cups of flour and 1 tablespoon of olive oil. Your dough is too soft and wet, most likely. It's probably rich though, and yellow, with all of those egg yolks.

If you like your Mac and Cheese baked, adding eggs allows the sauce to thicken. It makes for a richer and deeper tasting dish. Why do people put flour in mac and cheese? The mornay sauce (bechamel plus cheese) made with a flour and butter roux, keeps the cheese from breaking when it is heated.

Most other types of fresh, homemade pasta do call for some eggs, but the amount varies based on the type of pasta and your preference. The key is to strive for a happy medium. Adding too many eggs to your dough can make it sticky and too wet, but not adding enough eggs will make it dry and hard to work with.