Kitchenaid Pasta Recipe No Egg: Silky Smooth Homemade Strands

There’s nothing like the satisfaction of fresh, homemade pasta made right in your own kitchen. This no-egg version uses just flour, water, and a touch of salt to create silky smooth strands that rival any Italian trattoria.

Your KitchenAid mixer does most of the work, kneading the dough to perfect consistency in 10 minutes. The resting period is key—it relaxes the gluten for effortless rolling and cutting.

What you’ll achieve is pasta with the ideal bite, ready for your favorite sauces. The beauty of this recipe lies in its simplicity and the restaurant-quality results it delivers.

Vegan-friendly and endlessly versatile, this dough works for fettuccine, linguine, or any shape you desire. Here’s how to master this technique.

Ingredients for Kitchenaid Pasta Recipe No Egg

Six simple ingredients. One KitchenAid. Restaurant-quality pasta at home.

The flour is everything here. Type 00 from an Italian market gives that authentic silkiness, but King Arthur all-purpose works great too. Semolina adds the perfect bite—Bob’s Red Mill is my go-to for consistency. Don’t skip the salt; it enhances the flavor of the flour itself. The water temperature matters more than you’d think (warm but not hot).

No Type 00? Bread flour at half the amount swapped for all-purpose adds chew. Skip the lemon juice if you don’t have it, but it does brighten the dough slightly. The olive oil can be omitted in a pinch, but it helps the dough stay supple. For gluten-free, Cup4Cup multipurpose is the only blend I’ve found that behaves like real pasta dough.

Dough rests best at room temperature for 30-60 minutes. Wrap it tightly in plastic—it’ll keep in the fridge for 24 hours or freeze for 1 month. Dust with semolina before rolling to prevent sticking (worth the extra minute).

Step-by-Step Instructions for No-Egg KitchenAid Pasta

Here’s the method I use for perfect, silky strands every single time.

Step 1: Mix and Knead the Dough

In the bowl of your KitchenAid mixer fitted with the dough hook attachment, combine the 3 cups All-Purpose Flour, 1 tsp Kosher Salt, 1 tbsp Extra-Virgin Olive Oil, and 0.5 tsp Lemon Juice. I always start with the dry ingredients to create a well for the wet components.

With the mixer running on low speed, slowly pour in the 0.75 cup Warm Water in a steady stream. You’ll notice the mixture transform from crumbly to shaggy as the water hydrates the flour. Once all the water is incorporated, increase the speed to medium and knead for 8-10 minutes until the dough becomes smooth and elastic.

The dough should feel slightly tacky but not sticky. If it’s too wet, add a bit more flour 1 tablespoon at a time; if too dry, add warm water 1 teaspoon at a time. The windowpane test is your best indicator—stretch a small piece of dough; if it’s thin enough to see light through without tearing, it’s ready.

Step 2: Rest the Dough for Optimal Texture

Shape the dough into a ball and wrap it tightly in plastic wrap. Let it rest at room temperature for 30-60 minutes. This resting period allows the gluten to relax, making the dough much easier to roll out later.

I’ve found that this resting time also improves the final texture of the pasta, giving you those coveted silky strands. Don’t skip this step—it makes a noticeable difference in the ease of rolling and the quality of the finished product.

After resting, the dough should feel smooth and slightly springy when pressed. If it’s still tough, let it rest for another 15-20 minutes. The warmth of the kitchen can affect resting time, so adjust accordingly.

Step 3: Roll and Cut the Pasta

Divide the rested dough into 4 equal portions to make it more manageable. Flatten one portion with your hands and set your KitchenAid pasta roller to the widest setting. Feed the dough through the roller, folding it in half after each pass and repeating 3-4 times on this setting.

Gradually decrease the roller setting, passing the dough through once at each setting without folding, until you reach the desired thickness (I prefer setting #5 or #6 for fettuccine). The dough should be smooth, even, and slightly translucent at the edges when held up to the light.

Switch to your pasta cutter attachment and feed the rolled dough through to create uniform strands. Dust the sheets lightly with 0.5 cup Semolina Flour before cutting to prevent sticking. The semolina adds texture and helps the strands maintain their shape during cooking.

Step 4: Cook and Serve Immediately

Bring a large pot of salted water to a rolling boil. Add the fresh pasta and cook for 2-3 minutes—fresh pasta cooks much faster than dried. You’ll know it’s done when the strands float to the surface and are al dente when tasted.

Reserve ½ cup of pasta water before draining. This starchy water is invaluable for creating silky sauces that cling perfectly to your homemade strands. Toss the cooked pasta with your favorite sauce immediately—fresh pasta absorbs flavors beautifully when hot.

Serve immediately for the best texture. Homemade pasta has a delicate, tender quality that’s at its peak right after cooking. The strands should have a slight bite with a smooth, velvety surface that holds sauce beautifully.

Dietary Considerations for This Recipe

Vegan-Friendly Base

This pasta is naturally vegan, containing no animal products whatsoever. The simple combination of flour, water, and salt creates a blank canvas that pairs beautifully with plant-based sauces. I love using it for vegan pesto or creamy cashew Alfredo. 🌱

Gluten-Free Option

For those avoiding gluten, Cup4Cup multipurpose flour works surprisingly well in this recipe. Use the same 3 cups measurement, but add 1 extra tablespoon of water since gluten-free blends absorb liquid differently. The texture will be slightly different but still delicious.

Nut Allergy Safe

This recipe is completely nut-free, making it safe for anyone with nut allergies. All ingredients are plant-based but contain no tree nuts or peanuts. Just be sure to check your flour brand for potential cross-contamination if allergies are severe.

Low Sodium Control

You can easily reduce the 1 tsp Kosher Salt to ½ tsp or omit it entirely for a low-sodium version. The pasta will still have good flavor, especially when paired with well-seasoned sauces. I often use Diamond Crystal because its larger crystals distribute more evenly.

Egg-Free Advantage

Without eggs, this pasta has a lighter texture and cooks up particularly tender. It’s perfect for those with egg allergies or anyone looking for a simpler ingredient list. The 1 tbsp olive oil adds just enough richness to compensate. 💡

Storage Flexibility

Fresh eggless pasta can be refrigerated for up to 24 hours or frozen for 1 month. Dust with 0.5 cup semolina flour before storing to prevent sticking. This flexibility makes it great for meal prep.

Frequently Asked Questions