Eggless Pasta Recipes

EGGLESS PASTA

Steps:

• Make a mound on the counter with the flour and create a well in the center.
• Add the salt, and slowly start slowly pouring in the water, mixing with your fingers between each addition. (You know you have added enough water when you can bring the flour together in a ball.)
• Begin to knead the dough until it is smooth. (At this point the dough should resemble stiff bread dough.)
• Wrap in plastic and let sit 20 minutes before rolling.
• To roll, take a 6 inch ball of dough and place on a lightly floured surface.
• Begin to roll into a flat disc, and roll from front to back, turning the dough clockwise about 1/4 turn after every few rolls of the pin.
• Once the dough is stretched enough to roll around the pin, begin by rolling the dough towards you wrapping it around the pin as you go.
• Keep the dough well floured to prevent sticking.
• Once the dough is rolled to a thickness of about 1/8 of an inch it is ready to cut.
• Ensure the surface of the dough is lightly floured, and start to roll it up into a tube.
• You can either cut it into fettuccine or into triangular pieces.
• Place on a floured baking sheet and let dry until you are ready to use it.
• To cut into triangular pieces, start cutting at an angle, about 1/2 inch wide pieces, starting at the center of the tube end.
• Continue to cut until complete, and dry as described for the other pasta.
• To complete the pasta, cook in boiling salted water until al dente.
• Top with your favorite sauce and serve piping hot.

HOMEMADE PASTA DOUGH

Steps:

• On a clean work surface or in a large bowl, combine both flours and 1 teaspoon salt. Make a well in center; add 1 cup warm water and oil. Using a fork and whisking outward from the center of well, gradually incorporate flour mixture into liquid until a ragged dough forms.
• Transfer to a lightly floured work surface and knead until dough is smooth and springs back when pressed with a finger, 8 to 10 minutes. While kneading, add more water, 1 tablespoon at a time, if dough feels too dry; or add more "00" flour, 1 tablespoon at a time, if dough feels too sticky.
• Pat dough into an approximately 1-inch-thick square; tightly wrap in plastic and let stand at least 1 hour and up to 3 hours before using.

BASIC PASTA WITH SEMOLINA (EGGLESS PASTA)

Steps:

• Place both types of flour in a large mixing bowl and stir to mix well.
• Make a well in the center of the flour mixture and add water a little at a time, stirring with your hands until a dough is formed.
• You may need more or less water, depending on the humidity in your kitchen.
• Place the dough on a floured work surface and knead it like bread for 8 to 10 minutes until smooth and elastic.
• Cover and let stand for 10 minutes at room temperature before using.

EGGLESS PASTA

Steps:

• In a large bowl mix together flour and salt.
• Slowly stir in the warm water and mix until a stiff dough is formed.
• Lightly flour your counter top or board and turn out dough.
• Knead for 10 minutes, adding a touch of water if the dough is too stiff to work with.
• Form into a ball, cover and let rest for 20 minutes.
• At this point you can roll it out and cut into desired shapes or run through a pasta machine.
• Boil a large pot of salted water, drop in pasta and cook for 4 minutes, drain and serve.

EGGLESS PASTA

Steps:

• In a large bowl, mix flour and salt. Add warm water and stir to make a stiff dough. Increase water if dough seems too dry.
• Pat the dough into a ball and turn out onto a lightly floured surface. Knead for 10 to 15 minutes. Cover. Let dough rest for 20 minutes.
• Roll out dough using rolling pin or pasta machine. Work with a 1/4 of the dough at one time. Keep the rest covered, to prevent from drying out. Roll by hand to 1/16 of an inch thick. By machine, stop at the third to last setting.
• Cut pasta into desired shapes.
• Cook fresh noodles in boiling salted water for 3 to 5 minutes. Drain.