Homemade Fat-Free Pasta from Scratch
Simple egg substitute pasta made in a food processor and pasta machine. Knead the dough until elastic, rest 30 minutes, then pass through progressively smaller openings to achieve thin sheets. Cut with the machine's wide cutters and air-dry briefly before cooking.
Ingredients
- 2 cups all-purpose flour, plus extra for flouringbread flourequalnone
2
- ¾ cup fat-free egg substitutewhole eggs1 large egg per 1/4 cup substitute3Full guide →
Instructions
- 1
Add egg substitute to flour in food processor bowl and pulse until a soft ball forms
- 2
Turn dough onto floured towel or board and knead until glossy and elastic
- 3
Wrap in plastic and rest for 30 minutes
- 4
Flour the pasta machine rollers
- 5
Cut dough into quarters, flour all over, and flatten each piece
- 6
Pass first piece through largest opening 3 times, folding in half after each pass
- 7
Continue passing through successively smaller openings until reaching the smallest
- 8
Repeat with remaining 3 pieces of dough
- 9
Pass each thin sheet through wide cutters
- 10
Hang and dry for 10 minutes
Tips
Flour the towel or board generously to prevent sticking during kneading
Keep dough pieces floury throughout the machine process to prevent sticking
Good to Know
Hang dried pasta in airtight container up to 3 days, or freeze up to 3 months
Prepare through drying step up to 1 day ahead; store in airtight container
Cook in boiling salted water until al dente, 2-4 minutes for fresh pasta
Common Mistakes
Skip flouring to avoid dough sticking in pasta machine
Under-knead to avoid dough that tears when processing