Many people think all pasta has eggs- but in Italy- eggless pasta dough is quite common. You can use eggless dough to make pasta or gnocchi (Sardinian gnocchi) but the main difference is the type of flour that’s used- 1 part 00 flour, 1 part semolina flour. 00 flour is among the most popular in Italy because of it’s very fine texture and high gluten content, which makes a very soft and stretchy pasta dough.
You have to knead it a bit more than you would traditional egg pasta because you need to create structure in the dough in the absence of eggs. Once it’s firm, you can shape it into just about any pasta shape though- either by hand or with a pasta machine. Check out this video to see a few fun ones to make by hand!
Love Giada’s eggless pasta dough? Try her traditional pasta dough recipe here!
Eggless Pasta Dough
- 1 cup semolina flour such as Caputo
- 1 cup 00 flour such as Caputo plus more for dusting
- 3/4 cup warm water plus more if needed
- 1/4 teaspoon kosher salt
- In a large bowl, combine the semolina and 00 flours and form a well. Add the water and salt to the center of the well. Using a fork, slowly start to incorporate the flour into the water to form a rough dough. Add a teaspoon of water if the dough is too dry or a dusting of flour if it is too wet.
- Lightly flour a smooth work surface and pour the dough onto the flour. Knead the dough until it springs back when you press a finger into it, 8 to 10 minutes. Flatten the dough into an even square. Wrap the dough well in plastic wrap and allow to rest for 1 hour. Shape pasta as desired.