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Eggless pasta, eggless pasta dough recipe

Eggless pasta dough recipe, easy basic recipe with ingredients available at home. We also used pasta maker to get 4 pasta shapes.
Prep Time40 mins
Cook Time10 mins
Course: Main Course
Cuisine: Italian
Servings: 8



  • 1 cup all purpose flour (Maida/ plain flour)
  • 1 cup semolina (I used rava)
  • 150 ml water Varies if handmade or depending on humidity
  • 1 teaspoon virgin olive oil
  • teaspoon Salt
  • More flour for dusting


  • Take water, oil, salt in the container. Add all purpose flour and semolina to it.
  • Process in the bread machine to get a non sticky dough.
  • If you want to knead with your hands:
  • Over a clean counter top, mix flour, semolina and salt well.
  • Form a well (dent) in the middle. Add water little by little to form a mass.
  • Knead well and add water as needed.
  • Depending on the humidity in your place, the water needed may be different.
  • Knead well for 5 mins giving good pressure, to bring out the gluten effect.
  • Keep aside cling wrapped for 15 mins and knead again for 5 mins to get smooth dough.
  • If it is sticky, you can sprinkle more flour.
  • Now divide the dough to two. Keep one portion covered.
  • Dust the counter top and roll out to long sheet. Again dust both sides and run through the pasta machine.
  • Thickness setting from 1 (or lowest/ widest available), run through several times to get a smooth looking sheet of pasta.
  • Next, move on to thickness setting 2 or 3 and feed the pasta sheet.
  • Each time, use dusting flour to ensure the sheet is not sticky.
  • Triple fold the sheet and insert through the narrow side, if it becomes too broad.
  • Don't forget to dust the sheet.
  • Refer your pasta machine manual for see the thickness you have to set for the pasta shape you are making.
  • Accordingly, change the setting to 4-5 and work on the sheet as above.
  • If too long, you can cut into two. Also if it gets too broad for the machine, cut the sides.
  • Keep the sheets ready and fit the pasta attachment you want to make.
  • Run through it to get the pasta - spaghetti, tagliatelle or fettucine.
  • You can also use it for making lasagne and ravioli.
  • As you collect the fresh batch, each time, generously dust with flour and loosen it up with finger tips gently.
  • Divide a handful and keep it in the counter top until use.
  • If you want to store, you can leave it as such for drying.
  • Either hang in stand or as such over counter top.



  • Using semolina gives good texture to the cooked pasta.
  • I have tried both all flour and using semolina, like the semolina pasta dough better.