Whole Wheat Eggless Noodles

I was in the mood for tuna noodle casserole, but didn’t have enough eggs for the egg noodles I used last time. How to Cook Everything Vegetarian by Mark Bittman (a wonderful vegetarian cookbook!) has some good pasta recipes, including one for noodles without eggs.

I used about 2/3 of the noodle recipe for the casserole and set the rest aside for something else.

I made a few adjustments to my last recipe for the casserole:

  • increased the amount of sauce by using 5 tbls butter, 5 tbls hard white wheat flour, and 2 cups milk
  • increased peas to 1 1/2 c
  • used 1/2 c shredded sharp cheddar

After sitting in the bowl while I prepared the rest of the casserole ingredients, the noodles got rather stuck together and a bit mushy, so they’re better used right away if a whole, separated noodle is the goal.

Sifting the flour before mixing helped the noodles stay whole while cooking, as opposed to falling apart as they typically do when I use unsifted flour.

Whole Wheat Eggless Noodles

Adapted from How to Cook Everything Vegetarian by Mark Bittman


  • 10 oz freshly-milled hard white wheat
  • 1 tsp salt
  • 2 tbls olive oil
  • 1/2 c warm water


  1. Sift flour to remove coarse bran (save the bran for something else — I add sifted bran in my green smoothies). Mix in salt. Add oil and water and mix together, adding extra water or flour as needed.
  2. Knead 5 min., keeping the dough firm.
  3. Wrap and rest for 30 min. or refrigerate overnight.