How to Make Easy Homemade Pasta (No Eggs)

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Author of Be Ready for Anything and Bloom Where You’re Planted online course

Easy homemade pasta can be yours – and very inexpensively!  This can be a fun family project if you have kids, too.  And the taste?  There is absolutely no comparison to that dry stuff in the box!

Our recipe is egg-free because one of my daughters was allergic to eggs when she was younger. I came up with this when I needed a nice wide “egg noodle” type pasta for a recipe. Even after she outgrew the allergy, we kept the recipe because it’s so delicious. This is made from 100% shelf-stable ingredients, which makes it great for preppers.


  • 3 cups of flour
  • 1 cup of warm water
  • 2 tbsp of olive oil
  • 1 tsp of salt

Optional:  Spices of choice, up to 2 tbsp in total (garlic powder, onion powder, spinach powder, rosemary, basil…the sky is the limit!) You can also use vegetable powders to change the color of the pasta.


  1. Place your flour in a large mixing bowl and stir in the salt (and any other dried spices you have opted to put in).
  2. Make a well in the center and pour in the water and olive oil.
  3. Gently incorporate the ingredients with a fork.  The best way to do this is to push a little bit of the flour mixture at a time into the liquid, then add a bit more of the flour mixture, and keep doing this until it is all well-incorporated.
  4. Knead the mixture for about 10 minutes and then let it rest for half an hour, covered with a damp towel.  When you come back to it, the dough should feel soft and silky under your fingers.
  5. Knead and let it rest for another half hour.
  6. Roll out the dough with a rolling pin, then cut it with a sharp knife,  or use a crank pasta machine.  You can cook it immediately or let it sit, uncovered, for half an hour. (I like to let it sit before cooking – I think it holds its shape better!)
  7. Depending on the thickness of your pasta, cook it in boiling water or broth from 1-2 minutes.  Don’t overcook it or it will turn into mush.

It really is that easy.

If you want to get fancier, I recommend the delicious recipes in this book and if you are making it on a regular basis, life will be much easier with a pasta maker. I always recommend going manual with appliances whenever possible – this pasta maker is well-reviewed and a reasonable price.

For more shelf-stable recipes, check out my PDF book, The Stockpile Cafe.  Learn more here:  

Daisy Luther

Daisy Luther

Daisy Luther is a coffee-swigging, globe-trotting blogger. She is the founder and publisher of three websites.  1) The Organic Prepper, which is about current events, preparedness, self-reliance, and the pursuit of liberty on her website, 2)  The Frugalite, a website with thrifty tips and solutions to help people get a handle on their personal finances without feeling deprived, and 3), an aggregate site where you can find links to all the most important news for those who wish to be prepared. She is widely republished across alternative media and  Daisy is the best-selling author of 5 traditionally published books and runs a small digital publishing company with PDF guides, printables, and courses. You can find her on FacebookPinterest, Gab, MeWe, Parler, Instagram, and Twitter.

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    • I haven’t tried making this with gluten free flours, but since it doesn’t have to rise, you will likely have good results. I would use a gluten-free all-purpose flour mix like Namaste or Pamela’s. 🙂

  • Can you double or triple your pasta recipe as I am creating Italian pasta baskets for my Holiday gifts this year, and need 20 lbs of pasta. Thank you!

    • Possibly – I’m not sure if it would hold together for that so I’d try a couple first to make sure.

  • Sounds like you use this immediately. Does it dry up okay and is it okay for long term storage? Would you bag it up or put it in jars?

    • I’m not sure how well whole wheat flour would work. 🙂 I’d try a small batch to start out just in case it doesn’t hold together

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