Rustic, homemade Egg Free Homemade Pasta… Have you ever made Pasta at home? It’s lots of fun and the final taste is worth all the extra work and looove that is put into making pasta from scratch.

If you could eat one meal for the rest of your life what would it be? Without a doubt, for me, it would be homemade pasta. Guys, simply nothing beats the taste, comfort and perfection of homemade pasta with your favorite pasta sauce.

I was surprised to learn in Tuscany last Summer that many of the fresh pastas served at restaurants were naturally egg-free. And vegan pasta, with a little bit of patience, is easy to make in your kitchen at home.

This is a versatile, Egg Free Homemade Pasta recipe that is traditionally made with a mixture of semolina and all purpose flour. I’ve experimented with this recipe quite a bit and I’ve also had great results using just all purpose flour as well as using a mix of all purpose and whole wheat flour.

You can make all kinds of pasta with this recipe from rigatoni (with a pasta maker attachment) to fettuccine to papardelle… or any pasta shape your heart desires!

After a bit of kneading, you will know your pasta dough is ready when you press two fingers into the dough and it slowly bounces back.

My personal favorite type of pasta to make at home is pappardelle. It is by far the easiest pasta to make by hand and it does not require a pasta maker. Roll out the dough as thin as you can (or run the dough through a pasta maker if you have one) and cut the pasta into 3/4 inch strips to make perfect Pappardelle.

And don’t throw out those odds and ends from the pasta dough! Toss the pasta scraps in a bit of flour and freeze them to use later in your favorite soup.

Cook the pasta in salted, boiling water and toss with homemade sauce, beef bourguignon or keep it simple with a pinch of sea salt, cheesy nutritional yeast, hot pepper flakes and herbs… absolute perfection! If you do whip up this Egg Free Homemade Pasta at home, leave your feedback in the comments below, snap a photo and tag me #CearasKitchen on Instagram! #EatHappyLiveHappy

5.0 from 3 reviews Egg Free Homemade Pasta Print Prep time 80 mins Cook time 10 mins Total time 1 hour 30 mins Making homemade pasta is lots of fun and the final taste is worth the extra work put into making pasta from scratch. This is a versatile pasta recipe traditionally made with a mixture of semolina and all purpose flour. This recipe also works using just all purpose flour or a mix of all purpose and whole wheat flour. You can make your preferred type of pasta with this recipe, my personal favorite is pappardelle. Author: Ceara Recipe type: Main Ingredients 2 cups semolina flour (or all purpose flour or whole wheat flour)

2 cups all purpose flour

1½ tsp sea salt

1¼ cups lukewarm water Directions Mix: in a large bowl or clean board, stir together the flour and salt. Make a hole in the center of the flour mixture. Slowly pour ½ cup of the water into the flour mixture, while mixing quickly with a fork. Continue pouring the additional ½ cup of water into the dough until the pasta dough is wet enough to come together into a stiff dough. Add more water, by the tablespoon, if the dough seems too dry (I used the entire 1¼ cups of water). Knead: Combine the dough into a ball. Place the dough ball onto a lightly floured surface. To knead the dough, push the dough away from you using the heel of your hand. Fold the dough and turn it. Push, fold and turn the dough for 10 to 15 minutes until it is stiff, smooth and elastic. Pat the dough into a ball. Cover the dough ball and leave it to rest for 20-30 minutes. Roll and cut: Lightly flour your counter where you will be rolling out the dough. Cut the dough into 4 pieces. Work with a ¼ of the dough at a time. Cover three pieces of the dough and roll out one piece of the dough using a rolling pin or with a pasta machine. Roll out the dough until your reach your desired thickness (about 1/16th of an inch thick). If you are using a pasta machine, roll the dough out to the third last setting. You may have to fold and refold the dough as you are rolling it, to get a long, uniform and elastic piece of dough. Cut the pasta dough into your preferred width and shape. If you have a pasta maker attachment you can make rigatoni, fusilli and other pasta shapes at home. Cut the dough into ¾ inch strips to make parpadelle pasta and ¼ inch thick strips to make fettuccine. If you have a pasta maker, run the pasta through the fettuccine attachment to make fettuccine. Dust the pasta with flour. Leave the pasta to air dry for 15 minutes on a lightly floured baking sheet/counter top (or in a pasta dryer – see photo). This helps the pasta to not clump together while cooking. Cook: Cook fresh noodles in boiling salted water for 3 to 5 minutes. Drain and serve with your favorite pasta sauce. Notes 1) The salt is a very important part of this recipe - do not leave it out. It helps with the elasticity of the pasta dough and makes a big difference to the final result.

2) The ends of your dough ("pasta scraps) make a great addition to soup. Toss the pasta scraps in a bit of flour and freeze them to use later.

3) To freeze the pasta, dust the freshly cut dough with flour, leave it to dry for 15 minutes and transfer to a large ziploc bag OR lay the pasta out on a lined baking sheet with parchment paper and cover to store flat in the freezer. 3.4.3177