3-Ingredients Eggless Pasta Dough
Updated: Apr 14, 2020
Makes 1 Serving
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
In a bowl, mix the flours and salt together.
Make a well in the center of the flour and add the water
Using a fork, incorporate the flour with the water, starting with the inner rim of the well.
When the flour is all incorporated, the dough will begin to come together
Start kneading the dough
Knead for about 10 minutes, dusting the board when needed
The dough should be elastic and a bit sticky
Wrap the dough in plastic wrap and allow to rest at room temperature for about 30 minutes before using
How to roll out the pasta using a pasta machine:
Divide the dough into two pieces with a knife/dough scraper
Use your palm/rolling pin to flatten the dough
Pass the dough through the machine at the thickest setting to make the dough thinner
Once you have passed the dough through the roller once, fold the dough in half and pass through again
Repeat this process twice, dusting the dough with flour before passing through the machine again (this process develops the gluten and texture)
Adjust the machine to a thinner setting and pass-through
Fold the dough in half and pass through again, repeat the process until the dough has reached the desired thickness
Cut the dough to your desired shape
How to roll out pasta by hand:
Divide the dough into two pieces with a knife/dough scraper.
Use the rolling pin to flatten the dough.
Roll as thin as possible, lifting and moving the dough constantly to prevent sticking.
Sprinkle the dough generously with flour and then gently roll it up.
Use a sharp knife to cut into equal-sized ribbons.
Shake out the coils, toss with flour
Bring a pot of salted water to boil.
Shake off the excess flour off the fresh pasta before adding it to the pot of boiling water
As soon as the water comes back to a boil, start the cooking time
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.
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