Fresh Eggless Pasta

Yield: 1 pound


  • 150 grams all purpose flour
  • 100 grams white whole wheat flour
  • 250 grams of semolina flour (Bob’s Mill brand)
  • 2 tsp olive oil
  • 180 ml water
  • 1 tsp salt


  1. Place the all purpose and semolina flour and salt in a bowl and mix together.
  2. Pour into the Philips Pasta Maker.
  3. Turn on the machine and set it to the 1/2 lb setting (10 minutes).
  4. Once the machine starts operating, slowly pour in the water and olive oil.
  5. The pasta will start to extrude in 3 minutes.
  6. Use the cutting tool to cut the pasta as it extrudes and place onto a drying rack (or in bowl).
  7. Bring a pot of salted water to a bowl and cook the pasta for approx. 5-6 minutes, or until al dente.

Variations & Notes:

  • If you want chewier noodles, stop the machine after 3 minutes (when mixing ends), wait 30 minutes, then start a new cycle. This means that the dough is mixed 6 minutes in total and has 30 minutes to fully develop the texture.
  • To make ramen (250g), add 1/4 teaspoon liquid kansui (or 2 tsp baking soda per 1 quart of the boiling pasta water) and substitute 25g of flour with tapioca flour.

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