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As I’ve mentioned in previous posts, I LOVE my (boyfriend’s) Kitchen Aid. When he got it last year, I couldn’t wait to get started using it. Around this time last year, I got to break in the Kitchen Aid pasta roller that my boyfriend’s mom got me for Christmas. An obsession was born.
Ever since then, I have loved making homemade pasta. The tricky part is that I only ever made egg noodles… which is no longer something I can consume.
After a few months of sulking, and a few more of experimentation, I’m very excited to share the easiest egg free pasta dough ever! Are you ready?
Flaxseed
Of any egg substitute I’ve tried, flaxseed is my favorite. It’s versatile and super intuitive. From chocolate chip cookies to pasta, this ingredient holds everything together while not changing the flavor or texture.
It’s important when substituting eggs that you use milled flaxseed. If you accidentally buy it whole, no sweat! Just mill it yourself in a food processor. I prefer Bob’s Red Mill Flaxseed, which is already milled AND available on Amazon for under $10!
To make one flaxseed egg, simply add one tablespoon flaxseed to three tablespoons water.
Yep! It’s that easy!
The Dough
For a basic egg noodle, I always used four eggs and 14oz of flour. I’m so very excited to inform you that this ratio translates almost perfectly to an egg free dough using flaxseed!
First, measure out four flaxseed eggs and set aside. You’ll want to give them a solid ten minutes to gel given the volume you’re working with.
Second, weigh out your flour. I use regular all-purpose flour, and haven’t really experimented with any other flours yet. I’m fairly confident that this could become gluten-free as well. If you give that a try, please let me know how it works!
Put your measured flour into the bowl. Using the pointer and middle finger on each hand, create a crater or “well” in the middle of the flour. To this well, add the flaxseed eggs.
Either using a mixer or by hand, combine the flour and eggs. I’ve found that this still lacks a little extra moisture, which I supplement by adding olive oil. Add a little oil at a time to avoid over moisturizing the dough. When everything is combined, knead the dough for about five minutes.
I tend to let the dough rest a minimum of thirty minutes before rolling it out. By sealing the dough in a Tupperware container, the dough will last upwards of a week. This makes for a quick dinner prep to get a head start on your week!
The Pasta
You can roll out the dough using a pasta roller or a rolling pin. This is the part of the pasta making experience that I can’t give too much instruction on because it’s all about what you’re looking for.
For visual aid, and also a more specific discussion about what I did with my pasta dough, I’ll direct you to my Instagram account. I have a story saved that chronicles my pasta rolling adventures!
I will mention too that this pasta cooked really fast! It only took three minutes. You’ll want to keep an eye on it the whole time to avoid overcooking it. This recipe is an inexpensive, easy, egg free pasta that cooks in minutes. I cannot recommend it enough!
Finally, I’ll add that this pasta is really easy to store. Hang it up to dry overnight (maybe aim for 12-24 hours total just to be safe) and then you can jar it or bag it for later!
I hope you enjoy this recipe! Please reach out with any questions you have or clarifications you might need. Happy cooking!