This high protein pasta is chewy and bouncy. It only needs 2 ingredients and doesn’t require any eggs, but it has a texture just like classic homemade pasta. You also don’t need a pasta maker or special tools to make it. It takes only a few minutes to prepare and contains a hidden ingredient that adds a boost of protein.
Pasta in a bowl with a fork

This homemade pasta is so easy to make. I love the chewy texture and unlike most pasta recipes, it doesn’t require any eggs. You also don’t need a pasta machine or pasta maker attachment. It is easy to whip up and I’ve been using this recipe as my go-to homemade pasta recipe.

Ingredients

  • Flour
  • Extra firm tofu

Flour: The pasta works best with “00” flour, an Italian flour often used for making pasta and pizza. It gives the noodles a very chewy and bouncy texture. You can substitute with all purpose flour but the noodles will come out more soft and have less chewiness.

Extra firm tofu: This recipe works best with extra firm tofu which has less moisture and more protein. You can use firm tofu,  but you will need more flour, which will alter the texture of the pasta.
Dough for pasta

How to Make High Protein Pasta

  • The tofu is blended until mostly smooth. It won’t be fully smooth because of how thick it is, but you do want to fully blend it so you don’t end up with chunks of tofu in the final pasta.
  • Add the blended tofu with the flour and knead until a dough forms. You can knead by hand or use the dough hook attachment of your stand mixer.Tofu blended and then mixed with flour
  • Allow the dough to rest for about 30 minutes. Then roll out the dough until it is about 1/4 inch thick. Use a pizza cutter or sharp knife to cut the dough into long strips between 1/4 to 1/2 inch wide.

Pasta dough cut into long strips

Texture

The pasta has a texture just like regular homemade pasta made with eggs. You won’t miss the eggs at all. The pasta is bouncy and chewy. You can cut the noodles to whatever size you prefer. I cut mine a little wider for extra chewiness.
Cooked high-protein pasta noodles served in a bowl with sauce

More Pasta Recipes

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2 Ingredient High Protein Pasta

This 2-ingredient tofu pasta is a simple, high-protein homemade noodle made with just tofu and flour. The dough comes together easily, rolls out smoothly, and cooks into tender, chewy noodles that hold onto sauce beautifully. Perfect for an easy weeknight dinner, this minimalist pasta recipe is dairy-free, vegan, egg-free, and endlessly versatile—serve it with marinara, pesto, chili oil or your favorite sauce.
Servings: 5 servings
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
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Ingredients

  • 14 ounces extra firm tofu, drained, (tofu should weigh 14oz/397g after being drained)
  • 3 cups (398 g) 00 flour, plus more as needed

Instructions
 

  • Add the tofu to a blender and blend until fully blended, scraping down the sides as needed. Even when fully blended, the tofu won’t be liquidy or completely smooth. It will be quite thick and look a little chunky, but as long as it is fully blended and there are no pieces of tofu that didn’t get mashed/blended, then your tofu is ready. See photo for reference.
  • Transfer the blended tofu to a bowl of a stand mixer and add the flour. Use the dough hook attachment and set on low speed (speed 2). Knead the dough until it is soft and elastic, about 5–7 minutes. Add more flour as needed if the dough feels sticky or wet. Alternatively, you can also knead the dough by hand.
  • Cover the dough with plastic wrap or a clean towel and let rest for 30 minutes to allow the gluten to relax.
  • Lightly flour your work surface, then divide the dough in half for easier handling. Roll each portion out into a long, even sheet, slightly less than 1/4 inch thick. Using a sharp knife or pizza cutter, cut the dough into strips between 1/4- 1/2 inch-wide strips, then gently separate and toss with a light dusting of flour to prevent the noodles from sticking together.
  • Bring a large pot of well-salted water to a boil. Add the noodles and cook for a few minutes, stirring occasionally, until the pasta floats to the surface and is tender but still has a slight bite. Pasta takes about 3-4 minutes if you prefer chewier, al dente texture. If you prefer softer pasta, it will need about 5-7 minutes cooking time. Drain pasta and briefly rinse under water, then serve immediately with your favorite sauce.

Notes

  • This recipe works best with "oo" flour though you can substitute with all purpose. The texture is bouncier, chewier and sturdier with 00 flour.
  • The pasta works best with extra firm tofu. You can use firm tofu but you'll need more flour which will alter the texture of the pasta. I don't recommend soft tofu because it is too watery.
  • I used King Arthur 00 flour* and House Foods extra firm tofu.*
  • *These product links are affiliate links. This means I earn a commission from qualifying purchases.
Serving: 1serving, Calories: 309kcal, Carbohydrates: 57g, Protein: 14g, Fat: 3g, Saturated Fat: 0.2g, Sodium: 50mg, Fiber: 0.1g, Sugar: 1g, NET CARBS: 57
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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