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Egg Free Pasta Dough



  • Maida/ All Purpose Flour- 3 cups
  • Olive Oil-2 tbs
  • Warm Water-1 cup



  • In a bowl mix together flour and oil.
  • Add in warm water and mix to form a rough dough.
  • Transfer to counter and knead for 10 minutes until the dough is soft and elastic.
  • Cover with cling wrap and set aside for 30 minutes.
  • Knead the dough again for two minutes until slightly sticky.
  • You can use the dough at this stage to make pasta or cling wrap it and refrigerate for 24 hours.
  • When making pasta, remove dough three hours before and bring it to room temperature before rolling it.