Eggless Semolina Pasta Dough (From Bob's Red Mill) |
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Prep Time: 50 Minutes Cook Time: 5 Minutes |
Ready In: 55 Minutes Servings: 8 |
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Will be attempting this tonight. To create an eggless pasta with any type of flour, substitute about 2/3 cup water for every two eggs. Personal note: the olive oil in this makes it more workable for filled pastas than would be a fat-free dough. Ingredients:
1 1/2 cups semolina flour |
1 cup white flour, unbleached |
1/2 teaspoon sea salt (alternately, you may heavily salt your cooking water) |
1/2-1 cup water |
1 tablespoon olive oil |
1/2 teaspoon olive oil, for boiling |
Directions:
1. On a flat work surface combine flours and salt in a mound. From a little well in the middle for your wet ingredients.
2. Add 1/2 cup water and 1 tbs oil, pouring into the well formed by your dry ingredients.
3. Mix to make a stiff dough.
4. Add one tablespoon of water at a time while combining mixture, until desired consistency is achieved (moderately stiff dough).
5. Knead 10 minutes or until dough is elastic.
6. Wrap dough in towel or place in plastic bag and let rest for 20 minutes.
7. On a lightly floured surface roll out to desired thickness and cut as desired.
8. To cook: Bring a large pot of water containing 1/2 teaspoon olive oil to a boil. Add pasta and cook until tender (approximately 3 - 5 minutes). When making lasagna, no need to boil noodles. Add directly to your recipe.
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