3-Ingredients Eggless Pasta Dough

Fresh-Eggless-Pasta-Ingredients

Freshness is essential. That makes all the difference. – Julia Child

It’s Meatless Monday and I’m craving fresh scratch-made pasta. My favourite pasta includes eggs, it gives the pasta a rich eggy flavour, and soft yellow hue. However, on my “Meatless Monday” we basically have a lacto-vegetarian diet. It is a diet that includes dairy products such as milk, cheese, yogurt, butter, cream but excludes eggswikipedia.

So the pasta today had to be Eggless. It is simple to make and can easily be pulled together from ingredients in your pantry.


So what you will need is:

40 Grams Tepid Water
1/4 Teaspoon Salt

50 Grams of All-Purpose Flour
50 Grams of Semolina
or
100 Grams of All-Purpose Flour

1. In a bowl, mix the flours and salt together.
Fresh-Eggless-Pasta-Mix-Flour2. Make a well in the center of the flour and add the water
3. Using a fork, incorporate the flour with the water, starting with the inner rim of the well.
4. When the flour is all incorporated, the dough will begin to come together
Fresh-Eggless-Pasta-Dough-Mix5. Start kneading the dough
6. Knead for about 10 minutes, dusting the board when needed
7. The dough should be elastic and a bit sticky
Fresh-Eggless-Pasta-Ball-Formed8. Wrap the dough in plastic wrap and allow to rest at room temperature for about 30 minutes before using

How to roll out pasta using a pasta machine:

1. Divide the dough into two pieces with a knife/dough scraper
2. Use your palm/rolling pin to flatten the dough
Eggless-Pasta-roll-flat3. Pass the dough through the machine at the thickest setting to make the dough thinner
Eggless-Pasta-Run-Through-Widest-Setting4. Once you have passed the dough through the roller once, fold the dough in half and pass through again
5. Repeat this process twice, dusting the dough with flour before passing through the machine again (this process develops the gluten and texture)
6. Adjust the machine to a thinner setting and pass through
7. Fold the dough in half and pass through again, repeat the process until the dough has reached the desire thickness
Eggless-Pasta-Flat8. Cut the dough to your desired shape
Eggless-Pasta-Side

How to roll out pasta by hand:

1. Divide the dough into two pieces with a knife/dough scraper.
2. Use the rolling pin to flatten the dough.
3. Roll as thin as possible, lifting and moving the dough constantly to prevent sticking.
4. Sprinkle the dough generously with flour and then gently roll it up.
5. Use a sharp knife to cut into equal-sized ribbons.
6. Shake out the coils, toss with flour

Cooking Pasta:

1. Bring a pot of salted water to boil.
Eggless-Pasta-Boil-Water2. Shake off the excess flour off the fresh pasta before adding it to the pot of boiling water
Eggless-Pasta-Water-Boil3. As soon as the water comes back to a boil, start the cooking time
Eggless-Pasta-Add-Noodles4. Fresh pasta usually takes about 1 to 3 minutes to cook to al dente. Al Dente is Italian for “to the teeth” and it refers to pasta that is cooked just long enough to retain some firmness in the bite.


Eggless Pasta

So what you will need is:

40 Grams Tepid Water
1/4 Teaspoon Salt

50 Grams of All-Purpose Flour
50 Grams of Semolina
or
100 Grams of All-Purpose Flour

  1. In a bowl, mix the flours and salt together.
  2. Make a well in the center of the flour and add the water
  3. Using a fork, incorporate the flour with the water, starting with the inner rim of the well.
  4. When the flour is all incorporated, the dough will begin to come together
  5. Start kneading the dough
  6. Knead for about 10 minutes, dusting the board when needed
  7. The dough should be elastic and a bit sticky
  8. Wrap the dough in plastic wrap and allow to rest at room temperature for about 30 minutes before using

How to roll out pasta using a pasta machine:

  1. Divide the dough into two pieces with a knife/dough scraper
  2. Use your palm/rolling pin to flatten the dough
  3. Pass the dough through the machine at the thickest setting to make the dough thinner
  4. Once you have passed the dough through the roller once, fold the dough in half and pass through again
  5. Repeat this process twice, dusting the dough with flour before passing through the machine again (this process develops the gluten and texture)
  6. Adjust the machine to a thinner setting and pass through
  7. Fold the dough in half and pass through again, repeat the process until the dough has reached the desire thickness
  8. Cut the dough to your desired shape

How to roll out pasta by hand:

  1. Divide the dough into two pieces with a knife/dough scraper.
  2. Use the rolling pin to flatten the dough.
  3. Roll as thin as possible, lifting and moving the dough constantly to prevent sticking.
  4. Sprinkle the dough generously with flour and then gently roll it up.
  5. Use a sharp knife to cut into equal-sized ribbons.
  6. Shake out the coils, toss with flour

Cooking Pasta:

  1. Bring a pot of salted water to boil.
  2. Shake off the excess flour off the fresh pasta before adding it to the pot of boiling water
  3. As soon as the water comes back to a boil, start the cooking time
  4. Fresh pasta usually takes about 1 to 3 minutes to cook to al dente. Al Dente is Italian for “to the teeth” and it refers to pasta that is cooked just long enough to retain some firmness in the bite.

Thank you for reading! Hope you enjoyed this recipe. I’d like to see how they turned out! “#sweetrehabkitchen”. If you have any suggestions of what you’d like to see me make next, let me know in the comments below!
Wild-Mushroom-Truffle-Pasta-Complete
Need an idea how to serve the Eggless Pasta? Follow the link here for how to make Wild Mushroom Truffle Cream Pasta.

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