Eggless pasta with two sauces


This simple pasta dough recipe is perfect for when you can’t get hold of any eggs but want a filling dinner.


For the eggless pasta

  • 350g/12oz semolina or ‘00’ flour, plus extra for dusting
  • ½ tsp salt

For the tomato sauce

  • 1 tbsp olive oil
  • 1 onion, chopped
  • 2 garlic cloves, chopped
  • 1–2 tsp red wine vinegar (or any vinegar such as balsamic, white wine or sherry vinegar)
  • 400g tin chopped tomatoes (chopped or whole plum tomatoes, or fresh)
  • 1 tbsp fresh herbs such as rosemary, thyme, basil or oregano, plus extra to garnish
  • salt and freshly ground black pepper

For the cacio e pepe sauce