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Egg-free pasta
If you have ever wanted to make your own fresh pasta without using eggs, this easy recipe shows how semolina, salt and water are kneaded into a simple dough, then rolled and cut into tagliatelle strips or squares for ravioli.
Ingredients
Serves: 4
- 350g (12 oz) semolina
- 1/2 teaspoon salt
- 100ml (4 fl oz) warm water
Method
Prep:30min ›
Cook:5min ›
Ready in:35min
- In a large bowl, mix semolina 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. If using a pasta machine, stop at the third to last setting.
- Cut pasta into desired shapes.
- Cook fresh pasta in boiling salted water for 3 to 5 minutes. Pasta will float to top when done. Drain.
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Reviews & ratings
Average global rating:
(64)
Reviews in English (53)
Used different ingredients. Good basic, eggless recipe. I keep concentrated vegetable pastes in my freezer that I make myself from scraps. I made this recipe with 5 tbsp water and two tbsp of sundried tomato paste, and also added 1 dsp of olive oil. I dressed the pasta with a very light cheese sauce made with single cream, pecorino and nutmeg, and topped with a spinach and walnut sauce. This was a very good dish. - 21 Jul 2008
Adding a bit or olive oil helps - and for those who feel that this doesn't have enough flavour, adding some herbs of your choice helps. Many parts of italy never use eggs for their pasta, and you can also use this method with potatoes and flour to make Gnocchi or Spaetzle of a sort... It's good. - 21 Jul 2008
Sticks together easily. But not bad for eggless - 21 Jul 2008