Anyone following a plant-based or low-cholesterol diet will appreciate this simple eggless spaghetti recipe.
| Prep Time: | 40 mins |
| Cook Time: | 10 mins |
| Additional Time: | 20 mins |
| Total Time: | 1 hr 10 mins |
| Servings: | 4 |
Ingredients
- 2 cups semolina flour
- ½ teaspoon salt
- ½ cup warm water, or more as needed
Instructions
- Mix flour and salt together in a large bowl. Add warm water and stir to make a stiff dough; add more water if dough seems too dry.
- Pat dough into a ball and turn out onto a lightly floured surface. Knead for 10 to 15 minutes. Cover and let rest for 20 minutes.
- Working with 1/4 of the dough at a time and keeping the rest covered to prevent it from drying out, roll dough by hand to a thickness of 1/16 inch. If using a pasta machine, stop at the third to the last setting. Cut pasta into desired shapes.
- Bring a large pot of lightly salted water to a boil. Cook pasta in the boiling water until tender yet firm to the bite, 3 to 5 minutes. Drain.
Reviews
Great basic recipe. The water should be 2/3 to 3/4 cup, depending on the flour & your humidity & the water is worked in as you form the dough, starting with 1/2 cup to start. Eggless also takes longer to cook & needs about 1 tbsp of salt added to the boiling water before adding the pasta, which takes 6 to 8 minutes to be al dente.
I had to add more water, and oil and garlic like someone suggested, some turmeric for color out came out delicious! A great alternative to egg noodles.
I was really impressed with this recipe. Follow the directions for rolling out and resting, and it will come out. A couple days later I made the recipe WITH eggs, and quite frankly, I thought this one was better.
Easy and delicious! I always have to double this recipe because so good in Chicken Noodle Soup. If you double it, use closer to 2 and 1/4 cups of water and then add more by teaspoon if you need to, until reaching the right consistency.
I just made the dough and I had to add almost a whole cup of water instead of 1/2 cup. Not sure if my house is dry maybe that’s why it took more water none the less it’s a nice pliable dough. So far so good!
I found this pasta dough to be easy to work with. I added olive oil to avoid dough being too dry. Rolled out and cutting with my kitchen aide attachments made it fun. I love making my own pasta! Thanks for the recipe as I will use this often!
Pasta came out mushy even though I gave it plenty of drying time. I don’t think it should cook as long as the recipe says.
Please note that you may need more water then the recipie calls for – we were using Red Mill Semolina and needed a whole 2 cups to get it to the proper consistancy.
Recipe twas perfect.
They’re fun and easy to make! I usually switch out the water for soy or almond milk and add in some ground flax seed to make them an even more nutritional dish. Have fun making this!
Needed a little bit more water but it turned out great! Just made fettuccini alfredo for lunch with it.
Made this using my Kitchen Aide with pasta attachment. Came out awesome! Next time I’ll try adding some herbs as others have done to give it some extra flavor!
I made this pasta with Semolina flour and added about 1 Tbsp. of EVOO, some garlic powder and a dash of Italian seasonings and a little bit of salt & a few grinds of fresh black pepper, and added a frozen cube of basil (defrosted), mixed it up in my Kitchenaid stand mixer, let it rest in frig for a half hour wrapped up, then took it out and kneaded it, then ran it through my Kitchenaid mixer/ spaghetti attachment, starting on #1, #2, #3 then lastly setting #4, then let it hang dry for 25 min, then cooked it in batches for 45 seconds in boiling water. I have to say, this turned out fabulous!!! (I also doubled the recipe) After boiling the pasta, I had some extras that I saved, and it tasted great the next day too. I used my homemade marinara sauce on it.
Great basic pasta. Not a ton of flavor, but it is a basic recipe after all. Using olive oil helps a lot.
This is a great base recipe idea. I used a gluten-free flour blend, added olive oil, and Italian seasonings on our most recent meal with this recipe. Great ideas are here in the comments such as letting dry for a few min. before cooking and adding garlic powder. I have used garbanzo bean flour in the past as well. Thank you for the recipe and all the comments. (I also used my kitchen aid mixer and pasta attachments.)
The pasta seemed to turn out fine. I added some EVOO and Italian seasoning. Was so excited while cutting the fettuccini that I forgot that I needed a drying rack in a hurry!
Made this a few weeks back to make agnolotti with homemade ricotta, spinach, mushrooms, garlic and caramelized onion. It was easy and worked fantastic for the dish. Great egg-less pasta recipe. Molte grazie!
I used this recipe to make noodles for chicken noodle soup. Everyone raved about it, and loved it much more than my usual egg noodle recipe. I want to buy a pasta attachment and try my hand at making my own spaghetti now!
This worked out really well, but I ended up using twice as much water as what was called for. I doubled the recipe – 4 cups flour and 2 1/2 cups water. The dough was really easy to work with – I made raviolis with it.
I added 1 tsp EVO and about 8 shakes of Italian seasoning as recommended by other reviewers. I also use a couple of tablespoons of whole wheat flour, since I didn’t have enough semolina on hand. The texture was good, so I’ll make these again. I think I will leave out the olive oil, add more Italian seasoning and a little more salt. I did rinse the fettucini (I know! I know!), because the flour I used to keep the noodles from sticking as I cranked them out cooked up a little gooey. And I don’t need the extra carbs. I only went down to setting #2 on my pasta machine, and I think that was a good decision.
LOVE LOVE LOVE these. So easy and everyone thinks they taste great. Can’t go wrong. We do add one tbsp oil and a bit more water, but wonderful noodles.