Eggless Pasta Dough
Friday, 02 April 2010 15:00

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I noticed that most of the times when people talk about homemade pasta dough, they mean dough based on eggs or egg yolks. Meanwhile, the majority of commercial pasta is made without eggs. So, it looks like eggs are not at all a must ingredient.

Moreover, eggless pasta is no less delicious than pasta made with eggs and will fit a diet of vegans and those allergic to eggs. And - a bonus! - you will be safe from “what the hell to do with those egg whites” troubles.

You will need:

  • 1.5 cup/8.5 oz/240g semolina flour
  • 1.5 cup/7.5 oz/215g unbleached bread flour
  • 1 tsp salt
  • 1 Tbsp olive oil
  • 1 cup water (plus 1-2 Tbsp if needed)

In a wide bowl, stir two types of flour and salt. Make a well in the center and pour in water and oil into it. With a fork or with your fingers start swirling the content of the well, combining them together, and making wider and wider circles to incorporate the flour. When all the flour gets incorporated, transfer the dough to the counter. 

If the dough doesn’t hold together, add just a bit of water or wet your hands with water when kneading. Avoid overwatering pasta dough. If it becomes too soft, it will bloat too much when cooking and its texture will be on a mushy side. 

Knead the dough until it becomes smooth and elastic, about 7-10 minutes. To check the doneness, press the dough with your finger. If it springs back, the kneading part is over. If the imprint stays deep, knead the dough several more minutes and check again.

Smother the dough all over with olive oil and wrap in plastic. Let rest at least 30 minutes at room temperature. 

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