Eggless Pasta
This straightforward recipe creates a classic Italian vegan pasta dough without eggs. Using just semolina flour, salt, and water, you can prepare a stiff dough that is kneaded and rested before shaping. The fresh pasta cooks in only 4 minutes, resulting in a perfect homemade base for your favourite sauces. It's an ideal project for anyone wanting to try making pasta from scratch with minimal ingredients.
Ingredients
- 2 cups semolina flour
- 1/2 teaspoon salt
- 1/2 cup water
Method
- Combine the semolina flour and salt in a large mixing bowl.
- Gradually add the warm water while mixing to create a firm dough.
- Transfer the dough onto a work surface that has been dusted with flour.
- Knead the dough continuously for 10 minutes, incorporating a little extra water if it feels too dry.
- Shape the dough into a ball, cover it, and allow it to rest for 20 minutes.
- You can now roll the dough out by hand and cut it into shapes or use a pasta machine.
- Bring a large pot of salted water to a boil, add the pasta, and cook it for 4 minutes before draining and serving.
Nutrition (per serving)
Sodium292100 mg
Recipe details
CategoryVegan
Cuisineitalian
AuthorDiana Adcock
