Homemade Pasta Dough

Eggless Pasta Dough
Photo: Paola + Murray
Prep Time:
15 mins
Total Time:
1 hrs 15 mins
1 pound

Our eggless pasta dough is made with two different flours, OO and semolina, plus olive oil, salt, and water. No special equipment or chef experience is necessary. This rustic homemade pasta dough is sturdy, but smooth and best for making long pasta noodles you twirl around a fork, like pici (which is fatter than spaghetti), or smaller, thicker shapes, like orechiette.


  • 1 ½ cups "00" flour, plus more as needed

  • 1 ½ cups semolina flour

  • Kosher salt

  • 1 tablespoon extra-virgin olive oil, plus more for brushing and serving


  1. On a clean work surface or in a large bowl, combine both flours and 1 teaspoon salt. Make a well in center; add 1 cup warm water and oil. Using a fork and whisking outward from the center of well, gradually incorporate flour mixture into liquid until a ragged dough forms.

  2. Transfer to a lightly floured work surface and knead until dough is smooth and springs back when pressed with a finger, 8 to 10 minutes. While kneading, add more water, 1 tablespoon at a time, if dough feels too dry; or add more "00" flour, 1 tablespoon at a time, if dough feels too sticky.

  3. Pat dough into an approximately 1-inch-thick square; tightly wrap in plastic and let stand at least 1 hour and up to 3 hours before using.

Cook's Notes

Look for "00" and semolina flour in the baking aisle of your local supermarket. Alternatively, you can find them at Italian specialty stores.

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