Eggless Pasta Dough

Want to enjoy pasta, but need a vegan version. This Eggless Pasta dough is just the ticket. It's shared by Scheherezade Daftary, who teaches a variety of vegan, organic cooking classes at The Delightful Table in Silver Lake, California.

Eggless Pasta Dough

Prep Time


Cook Time




Want to enjoy pasta with your Valentine, but need a vegan version? This Eggless Pasta dough is just the ticket. It’s shared by Scheherezade Daftary, who teaches a variety of vegan, organic cooking classes at The Delightful Table in Silver Lake, California. This heart-shaped version is sure to set the stage for a wonderful Valentine’s celebration.

In her classes, Daftary focuses on highlighting local, nutritional, and seasonal produce with the vegetables taking center stage. Hers are the only hands-on plant-based classes, designed for home cooks, taught in Los Angeles. —Editor

We’ve previously featured some other seasonal favorites featuring pumpkin:


  • 1 cup semolina flour
  • 1 pinch salt
  • 1/4 cup plus 2 or more tablespoons warm water


  • 1 In a medium bowl combine the salt and semolina flour. Add the 1/4 cup of water and stir to combine. The dough should be shaggy.
  • 2 Using your hands, start to knead the dough in the bowl. Add water by the tablespoon, kneading after every addition until you get a dough that is smooth and moist but doesn't stick to your hands when you handle it.
  • 3 Dust a clean surface with semolina flour and turn the dough out onto the floured surface. Knead the dough for 10 minutes or until you have a smooth elastic dough that is the texture of PlayDoh(R) and springs back when you press on it.
  • 4 Put the dough back in the bowl and cover it with a damp towel to rest for 20-30 minutes.
  • 5 Meanwhile make your filling and/or sauce. After the dough has rested cut it into 2-3 pieces so you have a manageable piece of dough to work with.
  • 6 Cover the other pieces with a damp cloth so that they don't dry out. Roll the dough out so that it is paper thin.
  • 7 Cut the dough into whatever shape you want (circles, squares or hearts for ravioli, squares for tortellini, long strips for fettuccine or tagliatelle, etc. Get creative with it and make your own shape and name it after yourself or your pet!)
  • 8 If you are making filled pasta, fill and fold your pasta. For unfilled pasta, just cut the shapes and lay them on a floured baking sheet so they can dry a bit.
  • 9 Repeat these steps with the rest of your pasta dough. Or you can throw your pasta immediately into boiling salty water for 3-5 minutes, or more, depending on how thick your shapes are. The thicker the shape, the longer they need to cook.
  • 10 When cooked, drain the pasta, slather it in your favorite sauce and enjoy!


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