The Best Fresh Pasta no eggs needed
The Best Fresh Pasta no eggs needed is a medium Italian recipe that serves 4. 350 calories per serving. Recipe by Derek Sarno on YouTube.
Prep: 1 hr 20 min | Cook: 2 min | Total: 1 hr 37 min
Cost: $5.55 total, $1.39 per serving
Ingredients
- 200 g Silken Tofu (drained and cubed)
- 2 Tbsp Red Palm Oil (organic, sustainably sourced (e.g., Nativas brand))
- 1 tsp Sea Salt (fine)
- 200 g 00 Flour (fine, low‑gluten Italian flour)
- 200 g Semolina Flour (coarse, helps prevent sticking)
Instructions
Blend Wet Ingredients
Place the cubed silken tofu, red palm oil, and sea salt into the food processor. Blend on high for about 2‑3 minutes until the mixture is completely smooth and creamy.
Time: PT5M
Incorporate Flours
With the processor running, slowly add the 00 flour and semolina flour together, in equal parts, until the dough begins to clump into a ball and pulls away from the sides of the bowl.
Time: PT5M
Knead the Dough
Transfer the dough onto a lightly floured surface. Knead for 8‑10 minutes, folding and turning the dough, sprinkling a little extra flour as needed, until the surface feels smooth and elastic.
Time: PT10M
Rest the Dough
Shape the dough into a smooth ball, wrap tightly in plastic wrap, and let it rest at room temperature for 1 hour (or refrigerate for up to 2 days). This relaxes the gluten.
Time: PT1H
Roll the Dough
Divide the rested dough into 2‑3 portions. Lightly flour each piece and feed it through a manual pasta machine set to the thinnest setting (0). Fold the sheet in half and run it through again, repeating until the dough is smooth and no tears appear.
Time: PT10M
Thin the Sheets
Gradually increase the machine setting (1, 2, 3, …) until you reach the desired thickness (usually setting 5‑6 for linguine or papadelle). Run the dough through each setting once, dusting with semolina as needed.
Time: PT5M
Cut the Pasta
Lay the sheet on a lightly floured surface. Using a sharp knife, cut into desired shapes – linguine strips, papadelle ribbons, or square sheets for lasagna. Toss the cut pasta lightly with semolina to keep pieces separate.
Time: PT5M
Cook the Fresh Pasta
Bring a large pot of water to a gentle simmer (not a rolling boil). Add a generous pinch of salt. Gently drop the fresh pasta and cook for 2 minutes, or until al dente. Use a strainer to lift the pasta directly into your sauce; do not rinse.
Time: PT2M
Temperature: Simmer
Nutrition Facts
- Calories
- 350
- Protein
- 12 g
- Carbohydrates
- 60 g
- Fat
- 9 g
- Fiber
- 3 g
Dietary info: Vegan, Vegetarian, Dairy‑Free, Egg‑Free
Allergens: Soy, Gluten
Ingredient Substitutions
- Instead of Silken Tofu: Firm tofu (blended)
- Instead of Red Palm Oil: Olive oil, Vegan butter, Coconut oil + ¼ tsp turmeric
- Instead of Sea Salt: Kosher salt
- Instead of 00 Flour: All‑purpose flour
- Instead of Semolina Flour: Fine cornmeal
Equipment Needed
- Food Processor
- Mixing Bowl
- Spatula
- Plastic Wrap
- Pasta Machine (manual)
- Cutting Board
- Sharp Knife
- Large Pot
- Strainer
- Tongs (optional)
- Kitchen Scale (optional)
- Timer (optional)
Critical Steps — Do Not Skip
- Achieving a completely smooth tofu‑oil blend.
- Forming a cohesive dough ball before kneading.
- Kneading for the full 8‑10 minutes to develop gluten.
- Allowing the dough to rest for at least 1 hour.
- Rolling the dough through the pasta machine without tearing.
Chef Tips from the Video
- Red palm oil gives the pasta a beautiful golden hue that mimics traditional egg pasta.
- Using a 50/50 blend of 00 flour and semolina yields a tender yet slightly bite‑back texture.
- If you want colored pasta, add pureed vegetables or freeze‑dried powders to the wet mixture, reducing added liquid accordingly.
Troubleshooting
Dough is too dry and crumbly.
Add a tablespoon of water or a splash more red palm oil, then continue kneading.
Dough sticks to the pasta machine rollers.
Dust the dough and rollers lightly with semolina; work in short passes.
Pasta tears during rolling.
Let the dough rest an additional 5‑10 minutes to relax the gluten, then resume rolling.
Storage
Refrigerator: Wrapped tightly in plastic, up to 3 days.
Freezer: Portion into sheets, flash‑freeze on a tray, then bag; up to 1 month.
Room temperature: Not recommended; fresh pasta will dry out quickly.
Make-Ahead Tips
- After the first rest, you can freeze the dough in tightly wrapped portions; thaw in the refrigerator before rolling.
- Dried pasta sheets keep well in an airtight container with a light dusting of semolina.
- Cooked fresh pasta can be tossed with a little oil and stored in the fridge for up to 2 days; reheat gently in sauce.
Frequently Asked Questions
What is the cultural significance and history of fresh vegan pasta in Italian cuisine?
Fresh pasta has been a staple of Italian home cooking for centuries, traditionally made with eggs and durum wheat. Vegan adaptations like this tofu‑based dough honor the same hand‑crafted tradition while offering a plant‑based alternative for those avoiding animal products.
What are the traditional regional variations of fresh pasta in Italy and how does this vegan version compare?
Northern regions such as Emilia‑Romagna favor egg‑rich tagliatelle, while southern areas often use durum‑semolina dough for orecchiette. This vegan recipe blends 00 flour and semolina, giving a texture that sits between northern egg pasta and southern durum pasta, while the red palm oil provides the classic yellow color of egg pasta.
How is fresh vegan pasta traditionally served in Italy?
In Italy, fresh pasta is typically paired with simple, high‑quality sauces—like a classic tomato ragù, butter and sage, or a light olive‑oil and garlic dressing. The quick cooking time preserves the delicate texture, allowing the sauce to cling perfectly.
What occasions or celebrations is fresh pasta traditionally associated with in Italian culture?
Fresh pasta is often prepared for family gatherings, holidays such as Easter and Christmas, and special weekend meals when time allows for the extra effort of hand‑making dough. Its presence signals care and hospitality.
What other Italian dishes pair well with this fresh vegan pasta?
Pair it with a slow‑cooked vegan Bolognese, a roasted red‑pepper marinara, or a creamy cashew‑based alfredo. It also works beautifully as layered lasagna sheets or rolled into ravioli filled with tofu ricotta.
Why does this recipe use red palm oil instead of olive oil or vegan butter?
Red palm oil provides a natural orange‑yellow hue that mimics the color of traditional egg pasta, and its solid‑at‑room‑temperature nature helps the dough retain structure during resting and rolling, which olive oil alone does not achieve.
What are the most common mistakes to avoid when making fresh vegan pasta?
Common errors include adding too much flour too quickly (resulting in a dry dough), under‑kneading (gluten not fully developed), and rolling the dough before it has rested (causing shrinkage). Also, cooking fresh pasta in a rolling boil will break the delicate sheets; use a gentle simmer instead.
Can I make this fresh vegan pasta ahead of time and how should I store it?
Yes. After kneading, wrap the dough tightly in plastic and refrigerate for up to 2 days, or freeze for up to a month. Once rolled and cut, keep the sheets in an airtight container with a light dusting of semolina; they can be refrigerated for 3 days or frozen for longer storage.
What texture and appearance should I look for when the dough is properly kneaded?
The dough should be smooth, slightly tacky, and elastic. When you press it, it should spring back without tearing, and the surface should have a uniform sheen from the tofu‑oil blend.
How do I know when the fresh vegan pasta is done cooking?
Fresh pasta cooks in about 2 minutes. It should be al dente—tender but still firm to the bite. Taste a piece; it should have a slight chew and not be mushy.
What does the YouTube channel Derek Sarno specialize in?
The YouTube channel Derek Sarno focuses on plant‑based, whole‑food cooking with an emphasis on nutritious, flavorful recipes that often reinterpret classic dishes in a vegan format.
How does the YouTube channel Derek Sarno's approach to Italian cooking differ from other Italian cooking channels?
Derek Sarno blends traditional Italian techniques with vegan ingredients, prioritizing health‑focused substitutions like tofu and sustainable oils, whereas many Italian channels stick to conventional animal‑based recipes.
Last updated: August 29, 2026
