Egg Free Pasta by Lamination

Traditional fresh pasta relies on eggs for strength and elasticity, so making a vegan version can result in a sticky, fragile dough. Lawrence's solution was lamination: rolling two sheets of pasta together, folding, and rolling again. This builds structural layers much like puff pastry, creating elasticity without eggs. The dough needs to be slightly wet so the layers fuse, then rested before final rolling. For home cooks, laminating vegan pasta takes roughly twice the time of conventional dough but rewards you with sheets strong enough to hold filling for ravioli. A dusting of semolina between layers prevents sticking without toughening the finished pasta.