Orange Curry Pasta

A creative homemade pasta dough that swaps eggs for frozen orange juice concentrate, turning the noodles a warm golden color with a subtle citrus sweetness. Curry powder adds earthy warmth and speckles the dough with flavor.

This is a vegan pasta dough with no eggs at all. The orange juice concentrate provides the liquid and binding that eggs normally handle, plus enough sugar and acidity to give the finished noodles a unique, slightly sweet flavor that works surprisingly well with curry-spiced sauces or stir-fries.

Kneading until the dough is smooth and pliable is important here. Without eggs, the gluten needs to be fully developed through kneading to give the pasta elasticity. The 30-minute rest after kneading lets the gluten relax so the dough rolls out without springing back.

Pro Tips

• Use thawed, undiluted orange juice concentrate. Diluted juice won’t provide enough body to bind the dough.
• Knead for a solid 8-10 minutes. Eggless dough takes longer to develop the right texture.
• If the dough feels too dry, add concentrate a teaspoon at a time. Too wet, dust in more flour.
• Roll thin for fettuccine or cut into wider strips for pappardelle. This dough works with any shape.

Variations

• Pair with a coconut curry sauce to lean into the Indian-fusion flavors.
• Add turmeric to the dough for an even deeper golden color.
• Toss cooked noodles with sesame oil, lime juice, and vegetables for a cold noodle salad.