Fresh Pasta Dough | Egg & Dairy Free

Pasta ricotta flour hd1280
You will not miss the egg or versatility of traditional pasta in this fresh dough. This is a simple and delicate base to work with for rolling and shaping a variety of fresh pasta dishes.
  • Serves: 3 cups
  • Active Time: 1 hr
  • Total Time: 1 hr
  • Views: 24,289
  • Success: 100%

Step 1: Preparing the Pasta Dough

• 1 pack (8 to10 oz) silken tofu
• 1 tbsp olive oil
• 1/4 tsp turmeric
• 1/4 tsp sea salt
• 1 1/4 cup 00 flour, or all–purpose flour
• 1 1/4 cup semolina


First gather and prepare your mise en place.

To prepare the dough, in a food processor, blend the tofu, oil, turmeric and sea salt until smooth. Add the flour and semolina slowly, in equal parts, until the dough begins to clump into a ball. Remove from the food processor and place on lightly dusted board.

Add more flour and semolina slowly until the dough is not sticking to the counter top. Knead the dough for about 10 minutes until very smooth. Wrap tight in plastic wrap and allow the dough to rest for at least 30 minutes, or overnight in refrigerator.

Once rested, roll out the dough and use in multiple applications. * If the dough has rested overnight in the refrigerator, to make it more pliable, bring it out and let stand at room temperature for approximately 30 minutes before rolling.

Chef's Notes

This basic dough can be enhanced by adding several flavor combinations:

Yellow: add turmeric and yellow pepper powder
Red: add red bell pepper powder
Green: add spinach and leek powder