This is part of a series of recipes made with only flour and water.
Honestly, if you want pasta for a meal, I suggest buying a box of dried pasta - it's about as good and much less work. Unlike homemade crackers or homemade flour tortillas, pasta dough is very hard to roll out.
That being said, if you're out of dried pasta or if you accidentally make your dough too hard, eggless pasta has a nice, chewy texture and pairs well with sauces, such as simple tomato sauce.
Eggless pasta is made with only two ingredients: flour and water. If you would like to make pasta dough with eggs, here is a detailed guide on how to add eggs.
- 1 cup of flour + 2 tablespoons for rolling out the pasta
- ¼ cup of water
- optional: ½ teaspoon of salt
- Mix together 1 cup of flour and ¼ cup of water. Mix until it forms a cohesive dough. Let the dough rest for at least 10 minutes.
- Bring a large pot of water to a rolling boil.
- Put the remaining 2 tablespoons of flour on a flat surface. Roll out the dough into a thin rectangle.
- Cut the dough into thin noodles.
- When the water is boiling, add in the noodles. Stir occasionally, and cook for 3-8 minutes depending on the width of your noodles.
- Drain and serve immediately.
Step by Step Photos
Add 1 cup of flour and 1/4 cup of water to a large bowl. I added 1/2 teaspoon of salt to season the pasta. With your hands, mix together the dough and try to incorporate all of the flour.
The dough will be very dry, and there may be some loose flour clumps at the bottom. If you want to incorporate these clumps, add a few drops of water.
Unlike other softer doughs, if you try to roll this out immediately, eggless pasta dough will crumble apart. To fix this, let the dough rest for at least 10 minutes to make it smoother and easier to roll out.
Here is the dough after resting. Most of the dry flour has been absorbed into the surface, and the dough looks a lot smoother. You can also cover the dough and save it for later.
Before rolling out the dough, bring a large pot of water to a rolling boil. You should be able to make the noodles in the time it takes water to boil. Note that you can cook dry pasta without boiling water first, but fresh pasta requires boiling water.
On a flat surface, sprinkle about 2 tablespoons of flour. The additional flour prevents the dough from sticking to the surface. Smush down the ball of dough. Using a rolling pin or cylindrical object, roll out the dough as thinly as you can.
Continuously roll from the center to the sides to make the dough larger. Currently, this piece is about the size of a tortilla. There's a crack on the bottom of the dough because you can't really press the cracks together very well.
You want the dough to be at least as thin as the dough shown above. Thinner dough is better, but I could not roll it any thinner by hand.
The pasta dough does not have to be rectangular - I ended up with a Pacman shaped piece. Cut the pasta into thin strips. The strips shown above were a bit too thick, so they took 8 minutes to cook.
To make cutting the dough easier, you can gently fold the dough into thirds, cut strips, and unfold the noodles. When I made this again, I made these noodles thinner, and they cooked in about 3 minutes.
When all of the noodles are cut, add them to the boiling water. Stir occasionally, and cook for 3-8 minutes until the pasta is tender.
Cook time depends on noodle thinness and width. To test doneness, extract a noodle with a fork, rinse under cold water, and take a bite.
When the pasta is done, it's easiest to drain the noodles with a colander. Put the colander in the sink, and pour in the contents of the pot. Unfortunately, if you don't have a colander, you will have to very carefully pour out most of the hot water and then scoop out the noodles.
Here's a close up picture of the texture. Homemade eggless pasta tastes chewier than store-bought pasta. Serve immediately. You can store leftovers in the fridge for a few days.