Kitchenaid Pasta Recipe No Egg: Silky Ribbons With Just Flour and Water

Making fresh pasta without eggs is simpler than you might think. My grandmother proved it by turning flour and water into silky ribbons with just her hands.

This method uses your KitchenAid mixer to do the hard work, creating smooth, elastic dough that rolls out beautifully. The vegan approach delivers the same tender texture as traditional pasta.

The process takes about 30 minutes from start to finish, with most of that time spent resting the dough. You’ll be amazed at how easy it is to create restaurant-quality pasta at home.

Perfect for weeknight dinners or special occasions. Here’s how to make it.

Ingredients for Kitchenaid Pasta Recipe No Egg

Flour, water, and a mixer. That is all for silky vegan pasta.

[recipe_ingredient_scaler]

The flour is doing all the work here. King Arthur or Bob’s Red Mill all-purpose give the best texture—avoid bread flour (too dense) or cake flour (too light). Weigh it if you’ve got a scale: 2.5 cups is about 300g. The water should be room temp, not cold from the tap (helps the dough come together faster). I use filtered water just because our tap has a weird taste, but it’s probably overkill.

No olive oil? Skip it—the pasta will still work, just might be slightly less elastic. Want extra flavor? Infuse the water with a pinch of turmeric (golden pasta!) or spinach puree (green pasta). The salt is optional too, but I always add it—enhances the wheat flavor. If your dough feels too dry, add water 1 tsp at a time. Too wet? More flour, same approach.

Fresh pasta cooks in 2-3 minutes, so make it right before boiling. Dough can rest in the fridge for up to 24 hours if wrapped tightly. The cooked pasta freezes beautifully for 1 month—just toss with a little oil first.

Step-by-Step Instructions for Kitchenaid Pasta No Egg

Here’s how I make perfect noodles using just flour and water in my stand mixer.

Step 1: Combine Dry Ingredients in Mixer Bowl

Attach the dough hook to your Kitchenaid mixer. Add the 2.5 cups All-Purpose Flour and 0.5 tsp Sea Salt directly to the mixing bowl. I always use the fine grain sea salt because it dissolves more evenly throughout the dough.

Mix on low speed for 10-15 seconds just to combine the flour and salt. You’ll see the dry ingredients swirl together into an even mixture. This brief mixing ensures the salt is distributed before adding any liquid.

Step 2: Create a Well and Add Wet Ingredients

Stop the mixer and use your fingers to create a well in the center of the flour mixture. Pour in the 0.75 cup Water and 1 tbsp Olive Oil into this well. The room temperature water works best here—cold water can make the dough tougher to come together.

I like to add the olive oil last because it helps create a more elastic dough, though it’s technically optional. The oil also adds a subtle richness to the finished pasta. You’ll notice the liquids settle into the well without spreading into the flour yet.

Step 3: Mix on Low Until Dough Forms

Turn the mixer back on to low speed and let it run for 30-45 seconds. You’ll see the dough start to come together in clumps before forming a single mass. Don’t be tempted to increase the speed—this slow mixing prevents overworking the gluten.

The dough will look shaggy at first, then gradually become smoother as it incorporates all the flour. If it seems too dry, add water 1 teaspoon at a time. If too sticky, add flour 1 tablespoon at a time. You want a firm but pliable dough that doesn’t stick to your fingers.

Step 4: Knead Until Smooth and Elastic

Increase the mixer speed to medium-low and let it knead the dough for 8-10 minutes. This is where the magic happens—the gluten develops, creating that perfect pasta texture. You’ll know it’s ready when the dough pulls away from the bowl sides and feels smooth to the touch.

The finished dough should be firm but not hard, with a slight give when pressed. If it feels tough, you’ve over-kneaded. If it’s still sticky, it needs more flour. Let the mixer do the work—your arms will thank you.

Step 5: Rest and Roll Out the Dough

Remove the dough from the bowl and shape it into a ball. Wrap it tightly in plastic wrap and let it rest at room temperature for 30 minutes. This resting period relaxes the gluten, making the dough easier to roll out.

After resting, divide the dough into 4 portions and roll each through your pasta machine, starting at the widest setting and gradually decreasing. You’ll end up with beautiful, silky ribbons ready for cooking or drying.

Troubleshooting Great kitchenaid pasta recipe no egg

Dough Too Dry

If your dough crumbles when pressed, add room temperature water 1 tsp at a time while mixing on low. I learned this the hard way when I first started—too much flour creates a stiff, unworkable dough. Stop adding liquid once it holds together without sticking. 💡

Dough Too Sticky

When it clings to your fingers or the bowl, sprinkle in 1 tbsp flour at a time until it pulls away cleanly. Remember my grandmother’s method: dust your hands and work surface lightly, but don’t overdo it. The dough should feel firm, not damp.

Over-Kneaded Dough

If it feels tough and springs back sharply, you’ve likely overworked it. Let it rest for 10-15 minutes—sometimes the gluten just needs time to relax. Next time, knead for just 8 minutes max on medium-low speed.

Uneven Thickness

If your sheets roll out patchy, flatten the dough by hand before feeding it through the pasta machine. Start at the widest setting and gradually decrease, folding and repeating if needed. This ensures silky, uniform ribbons every time.

Tearing During Rolling

If the dough tears, it might be too dry. Spritz with a few drops of water and let it rest for 5 minutes before trying again. I keep a spray bottle nearby for quick fixes.

Storage Issues

If your dough dries out while resting, wrap it tightly in plastic wrap or place it in an airtight container. For cooked pasta, toss with 1 tsp olive oil before storing in the fridge for up to 24 hours. ❄️

Frequently Asked Questions