Italian Fresh Pasta Dough Without Eggs
Inspired by northern Italy, this Italian fresh pasta dough without eggs is crafted from Caputo "00" Pasta Fresca flour and water for a smooth, delicate texture ideal for simple handmade pasta.
- Yield: 450g dough
- Prep Time: 15 min
Ingredients
Learn how to make fresh pasta dough without eggs using only Caputo Pasta Fresca flour and water, with a simple mix, hand-knead, and 30-minute room-temperature rest for proper hydration and gluten development.
Instructions
A simple flour-and-water dough for rustic handmade pasta at home.
This simple Italian pasta dough without eggs is made with just Caputo 00 Pasta Fresca Flour and water. It is an approachable starting point for fresh pasta at home and shows how a clean, minimal formula can still create beautiful handmade results.
In this video, you’ll learn the basic flour-to-water method, why a short room-temperature rest improves hydration and gluten development, and how this dough can be shaped into rustic pasta forms like strozzapreti.
Instructions
- Measure the Caputo "00" Pasta Fresca Flour and place it directly onto your cutting board.
- Using the bottom of a bowl, create a well in the center of the flour and pour in the measured water.
- With a fork, slowly whisk the flour into the water until combined.
- Use a bench scraper to finish incorporating the flour and water until shaggy dough forms.
- Begin kneading the dough until smooth, about 8–10 minutes.
- Wrap the dough tightly in plastic wrap and allow it to rest at room temperature for 30 minutes, or up to 6 hours.
Note: If the dough is not used within 6 hours, refrigerate it. Bring it back to room temperature for at least 2 hours before rolling it out.
Shapes
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About the Chef
Meet Tori Messinger
Tori Messinger is not only our Sales and Marketing Coordinator, but also a Master Pasta Maker. Before joining the Orlando Foods team, she studied the business behind food at the Institute of Culinary Education in New York City, where she graduated with a secondary degree in Culinary and Restaurant Management.
Afterward, she traveled to Parma, Italy, to perfect the art of pasta making at the Alma Culinary Institute. There, she immersed herself in all forms of Italian pasta, studying under some of Italy's most award-winning chefs. Tori learned the intricate techniques behind both dry and fresh pasta, as well as traditional Italian gastronomy.
With her extensive experience, Tori brings a wealth of knowledge about pasta dough to our team. She continues to collaborate with fellow Orlando Foods chefs, developing innovate recipes and learning from the best in the industry.