Learn how to make perfect homemade pasta dough! Two Ways – Make a vegan pasta dough or classic egg pasta dough at home!
This recipe with a lot of extra tips will help you make perfect Italian pasta dough at home, every time! You can choose between the classic pasta dough made with egg or an eggless version for vegan pasta dough.
The method is the same for both versions. Only the ingredients vary. Whereas egg pasta dough is obviously made with eggs, the eggless version uses semolina flour to replace the egg.
Dried pasta bought in the supermarket is usually made with semolina flour. Therefore, the taste of semolina pasta dough won’t be foreign to you. The advantage of semolina pasta? It’s vegan, and you do not need to work with raw eggs!
However, if you are not following a vegan diet and love the rich flavor of freshly made Italian pasta, you better go with the egg pasta dough version!
Either recipe is delicious and yields perfect homemade noodles, butternut squash ravioli, spinach ricotta ravioli, or whatever Italian pasta dish you love to make of it.
This recipe will teach you how to make fresh pasta dough and how to roll it out thinly using a pasta machine or pasta roller attachment. You can then cut the thin pasta dough into noodles or use it to make homemade ravioli, tortellini, spaghetti, lasagna, or pasta of choice.
Making fresh pasta dough is time-consuming, but the taste will speak for itself. So bring that authentic Italian pasta dish into your home. Totally worth your time. Plus, it’s a fun activity for weekends!
Ingredients
Eggless Vegan Pasta Dough
- Italian 00 Flour → Also known as Pizza flour! Italian type 00 flour is super fine flour and perfect for making pasta dough. You can also use it to make homemade pizza dough. Can be replaced by all-purpose flour.
- Semolina → This is a type of coarse flour that’s made from durum wheat. Dried store-bought pasta is often made of semolina. It has a light yellow color and is typically used to make egg-free pasta dough.
- Cold Water
- Olive Oil → Adds flavor!
- Salt
Egg Pasta Dough
- Italian 00 Flour
- Eggs → Give your pasta a beautiful yellow color and flavor!
- Olive Oil → Adds flavor!
- Salt
See recipe card for quantities.
Equipment
- Pasta Machine or Pasta Roller Attachment → I highly recommend this tool to make super-thin pasta dough! I do not recommend rolling your pasta dough by hand with a rolling pin, although it’s doable. The main problem you’ll face here is getting the pasta thin enough to work with. Much easier with a pasta maker.
- Ravioli Cutter Wheel for beautiful noodles or ravioli. → Such an inexpensive little tool that is going to make pasta look prettier in an instant!
- Pasta Drying Rack → Optional, but very helpful if you want to make a large batch of homemade dried noodles.
- Pasta Press Attachment → A fancy but expensive addition to your Kitchenaid if you are making homemade pasta dough on a regular basis and love different shapes of pasta.
How To Make It
Ready to learn how to make pasta? Check out this step-by-step guide first, definitely recommended if you’re a cooking beginner, and then find the full recipe at the bottom of this post!
Hint: The images reflect the eggless pasta dough, but the recipe is the same for both types of fresh pasta dough!
Eggless Pasta Dough (Vegan)
- Mix flour, semolina, and salt in the bowl of a stand mixer fitted with a dough hook attachment. Add olive oil and cold water, knead at low speed for 8-10 minutes until you have a smooth dough.
Egg Pasta Dough
- Mix flour and salt in the bowl of a stand mixer fitted with a dough hook attachment. Add beaten eggs and olive oil, knead at low speed for 8-10 minutes until you have a smooth dough.
Same Procedure for Eggless & Egg Version
- Wrap the dough with plastic wrap and refrigerate for 30 minutes.
- Place the dough on a lightly floured work surface, divide it into two equal parts, and roll it out to about ¼-inch (0.5cm) thin using a rolling pin.
- Set up your pasta maker! Dust your pasta maker, work surface, and hands with flour. Roll the dough twice through the pasta maker with the widest setting.
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- Click the pasta maker down a setting and roll the pasta dough through twice again. Repeat until your dough is thin enough (Note 2)! ➝ Roll it through each setting twice and always dust with more flour to prevent the dough from sticking.
- Use the pasta dough for a recipe of your choice, or make homemade noodles with it. ➝ See next step!
- Dust thin pasta dough with flour and fold like an accordion.
- Cut the folded dough into noodles using a sharp knife or ravioli cutter wheel. ➝ You can cut your noodles as thin or thick as you like, but try to stay consistent. Otherwise, the noodles will cook at different times.
How To Cook Fresh Noodles
Bring a large pot of salted water to a boil, add fresh noodles and cook for 1-2 minutes.
The cooking time depends on the thickness of your noodles, but fresh noodles are generally cooked super quickly.
If you use the pasta dough to make lasagna, do NOT precook it!
How To Dry Fresh Noodles & Storage
If you want to keep fresh noodles, you have to dry them.
There are two different ways to do this:
- Hang fresh noodles on a pasta dryer rack. ➝ A clean laundry drying rack works too! 😉
- Spread fresh noodles in a single layer on a large baking sheet dusted with flour or semolina.
Let the noodles dry for 2 days at room temperature. Once dry, store in an airtight container and use like dried store-bought noodles.
Homemade Noodles Serving Suggestions
Homemade noodles are delicious just on their own. I love to serve them minimalistic with a splash of olive oil, grated parmesan, a pinch of salt, and pepper. Serve those green beans almondine on the side, and you have a fantastic meal!
Looking for a fancier way to serve them? Use any of these delicious recipes.
- Fresh Tomato Sauce
- Pesto Rosso
- Roasted Cherry Tomato Sauce
- Baked Feta & Spinach
- Sun-Dried Tomato Pasta Sauce
Find more of my favorite pasta recipes here!
Did You Make This Recipe?
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📖 Recipe
Homemade Pasta Dough (Egg & Eggless Recipe Version)
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Ingredients
Eggless Pasta Dough (Vegan)
- 1 ½ cup Italian 00 flour (pizza flour), or all-purpose flour (Note 1)
- 1 cup semolina
- 1 teaspoon salt
- 1 tablespoon olive oil
- ¾ cup cold water
Egg Pasta Dough
- 3 cup Italian 00 flour (pizza flour), or all-purpose flour (Note 1)
- 1 teaspoon salt
- 4 organic eggs, beaten
- 2 tablespoon olive oil
Instructions
Eggless Pasta Dough (Vegan)
- Mix flour, semolina, and salt in the bowl of a stand mixer fitted with a dough hook attachment. Add olive oil and cold water, knead at low speed for 8-10 minutes until you have a smooth dough.
Egg Pasta Dough
- Mix flour and salt in the bowl of a stand mixer fitted with a dough hook attachment. Add beaten eggs and olive oil, knead at low speed for 8-10 minutes until you have a smooth dough.
Same Procedure for Eggless & Egg Version
- Wrap the dough with plastic wrap and refrigerate for 30 minutes.
- Place the dough on a lightly floured work surface, divide it into two equal parts, and roll it out to about ¼-inch (0.5cm) thin using a rolling pin.
- Set up your pasta maker! Dust your pasta maker, work surface, and hands with flour. Roll the dough twice through the pasta maker with the widest setting.
- Click the pasta maker down a setting and roll the pasta dough through twice again. Repeat until your dough is thin enough (Note 2)! ➝ Roll it through each setting twice and always dust with more flour to prevent the dough from sticking.
- Use the pasta dough for butternut squash ravioli, spinach ricotta ravioli, a pasta recipe of your choice, or make homemade noodles with it. ➝ See next step!
- Dust thin pasta dough with flour and fold like an accordion. Cut the folded dough into noodles using a sharp knife or ravioli cutter wheel. ➝ You can cut your noodles as thin or thick as you like, but try to stay consistent. Otherwise, the noodles will cook at different times.
- Cook Noodles: Bring a large pot of salted water to a boil, add fresh pasta and cook for 1-2 minutes (depending on the thickness, it can take longer – fresh noodles are generally cooked super quickly).
- Dry Noodles: Spread noodles in a single layer on a large baking sheet or hang them on a pasta dryer rack and let them dry for 2 days at room temperature. Once dry, store in an airtight container and use like dried storebought noodles.
Notes
- Italian 00 flour, also known as pizza flour, is super fine flour and perfect for making pasta dough. Can be replaced by all-purpose flour.
- I use a Kenwood pasta roller (lasagna roller) and roll the dough through until I reach the knob setting No.5, which is perfect for noodles or ravioli. You can go ever thinner if you like!
Equipment
Nutrition
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Excellent eggless pasta recipe. Turned out perfectly!
So glad to hear, Cindy! 💕