Basic Pasta Dough No Egg Recipes

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EGGLESS PASTA DOUGH



Eggless Pasta Dough image

This vegan pasta dough doesn't need eggs to have the perfect chewy texture.

Provided by Giada De Laurentiis

Categories     dough pasta

Time 25m

Yield 4

Number Of Ingredients 4

1 cup semolina flour such as Caputo
1 cup 00 flour such as Caputo (plus more for dusting)
3/4 cup warm water plus more if needed
1/4 teaspoon kosher salt

Steps:

  • In a large bowl, combine the semolina and 00 flours and form a well. Add the water and salt to the center of the well. Using a fork, slowly start to incorporate the flour into the water to form a rough dough. Add a teaspoon of water if the dough is too dry or a dusting of flour if it is too wet.
  • Lightly flour a smooth work surface and pour the dough onto the flour. Knead the dough until it springs back when you press a finger into it, 8 to 10 minutes. Flatten the dough into an even square. Wrap the dough well in plastic wrap and allow to rest for 1 hour. Shape pasta as desired.

Nutrition Facts : ServingSize 4, Calories 264

EGGLESS PASTA



Eggless Pasta image

Great for folks with egg allergies, or for a more simple pasta dish.

Provided by Deborah

Categories     Basics

Time 50m

Number Of Ingredients 2

All-purpose Unbleached Flour (Or Mix of Semolina & All-purpose Flour - See Note Above)
Water

Steps:

  • Make a mound on the counter with the flour and create a well in the center.
  • Add the salt, and slowly start slowly pouring in the water, mixing with your fingers between each addition. (You know you have added enough water when you can bring the flour together in a ball.)
  • Begin to knead the dough until it is smooth. (At this point the dough should resemble stiff bread dough.)
  • Wrap in plastic and let sit 20 minutes before rolling.
  • To roll, take a 6 inch ball of dough and place on a lightly floured surface.
  • Begin to roll into a flat disc, and roll from front to back, turning the dough clockwise about 1/4 turn after every few rolls of the pin.
  • Once the dough is stretched enough to roll around the pin, begin by rolling the dough towards you wrapping it around the pin as you go.
  • Keep the dough well floured to prevent sticking.
  • Once the dough is rolled to a thickness of about 1/8 of an inch it is ready to cut.
  • Ensure the surface of the dough is lightly floured, and start to roll it up into a tube.
  • You can either cut it into fettuccine or into triangular pieces.
  • Place on a floured baking sheet and let dry until you are ready to use it.
  • To cut into triangular pieces, start cutting at an angle, about 1/2 inch wide pieces, starting at the center of the tube end.
  • Continue to cut until complete, and dry as described for the other pasta.
  • To complete the pasta, cook in boiling salted water until al dente.
  • Top with your favorite sauce and serve piping hot.

BASIC PASTA DOUGH (NO EGG)



Basic Pasta Dough (No Egg) image

This recipe yields the equivalent of about 1-1/2 lbs of dry pasta, and can be used to make 4 dozen raviolis.

Provided by JoeyV

Categories     Low Cholesterol

Time 2h

Yield 4 serving(s)

Number Of Ingredients 3

3 cups flour
1 cup warm water
2 tablespoons olive oil

Steps:

  • Put flour in large mixing bowl, making a well in the center.
  • Add wet ingredients to well and very slowly mix together with a fork, incorporating only a little flour at a time so it mixes smoothly and evenly. Trust me, the more patient you are with this the better it will turn out.
  • Continue kneading by hand for about 10 minutes, let rest for a half hour covered with a towel. Repeat a couple times until dough is smooth and silky, and just slightly sticky.
  • Shape by hand or with a machine.
  • Note: Boiling fresh pasta takes significantly less time than dry pasta. Depending on the shape, cook for 30 seconds to 2 minutes.

BASIC PASTA DOUGH



Basic Pasta Dough image

Provided by Food Network

Yield about 1 pound or 4 portions

Number Of Ingredients 2

1 1/2 cups unbleached flour
3 eggs

Steps:

  • On a clean dry work surface, make a mound of the flour and, using your fingers, make a well in the center of the mound. Using a fork, break the shell of the eggs one by one and drop the eggs into the center of the well you made of the flour. With the fork, beat the eggs together. Again using the fork, slowly begin to fold the flour in towards the center of the well to incorporate the flour into the beaten eggs. As you mix the flour with the beaten eggs, it will begin to form a doughy mass. Work this mass using your fingers until it begins to lose its moist and sticky character.
  • When the mass begins to feel uniformly dry, begin to work the dough using both hands: kneading with the palms of both hands, pushing from the center of the ball of dough outwards and folding the near edge inwards to begin the kneading cycle again. The kneading stage should take about 10 minutes by hand.
  • After the dough has been fully kneaded, it is time to thin the dough into sheets suitable for cutting. A manual pasta machine works wonders at this stage. Cut the ball of dough into three equal pieces. Form these pieces, by hand, into equal rectangular shape to be passed through the rollers of the pasta machine. Set the cylindrical rollers at their widest opening, put a piece of dough in the space between rollers and crank the handle to pass the dough through. As the sheet of pasta comes out the bottom of the rollers it should be set on a dry cotton towel to rest while you begin on the next piece. Repeat the thinning process with the remaining pieces of pasta, thinning and then setting aside, consecutively so that each piece of pasta is equally rolled out. When all the pasta has passed through the first rolling stage, set the machine to the next setting to begin rolling the pasta thinner. Start the rolling process again, beginning with the first piece of dough and continue with the remaining pieces. As each is rolled thinner set it aside and continue onto the next.
  • As you return to the first piece of dough, set the cylinders one setting closer. Continue in this fashion until the pasta dough has been rolled out as thinly as possible.
  • As the sheets of dough rest, keep them on a cotton towel, to prevent sticking to the work surface. When they are all rolled out you are ready to cut the pasta into the desired shape. They can be cut using the cutting wheels of the rolling machine or by hand using a knife.

EGGLESS PASTA



Eggless Pasta image

Anyone on an eggless or low-cholesterol diet will appreciate this recipe.

Provided by Webby

Categories     World Cuisine Recipes     European     Italian

Yield 4

Number Of Ingredients 3

2 cups semolina flour
½ teaspoon salt
½ cup warm water

Steps:

  • In a large bowl, mix flour and salt. Add warm water and stir to make a stiff dough. Increase water if dough seems too dry.
  • Pat the dough into a ball and turn out onto a lightly floured surface. Knead for 10 to 15 minutes. Cover. Let dough rest for 20 minutes.
  • Roll out dough using rolling pin or pasta machine. Work with a 1/4 of the dough at one time. Keep the rest covered, to prevent from drying out. Roll by hand to 1/16 of an inch thick. By machine, stop at the third to last setting.
  • Cut pasta into desired shapes.
  • Cook fresh noodles in boiling salted water for 3 to 5 minutes. Drain.

Nutrition Facts : Calories 300.6 calories, Carbohydrate 60.8 g, Fat 0.9 g, Fiber 3.3 g, Protein 10.6 g, SaturatedFat 0.1 g, Sodium 292.4 mg, Sugar 1.5 g

BASIC DOUGH FOR FRESH EGG PASTA



Basic Dough for Fresh Egg Pasta image

Fresh pasta isn't something you can master in one go. There's a learning curve. Only experience can teach you how the dough should feel and how thin to roll it. (Not that it needs to be rolled by hand with a rolling pin. A hand-crank pasta machine is a fine tool, perfect for a small batch.) But pasta making isn't rocket science either. Most competent home cooks will succeed, even if they never match the prowess of mythic Italian nonnas. Fresh homemade egg pasta is definitely worth the effort, though, and it is always better than commercially produced versions.

Provided by David Tanis

Categories     pastas, project

Time 1h20m

Yield 4 servings

Number Of Ingredients 4

2 cups all-purpose flour
1/4 teaspoon salt
2 large eggs plus 2 egg yolks, beaten
Semolina or rice flour, for dusting

Steps:

  • Put flour and salt in a mixing bowl. Add eggs and yolks, and mix with hands or wooden spoon for a minute or so, until dough comes together. (Alternatively, use a stand mixer with a paddle attachment.) If dough seems dry or crumbly, add 1 or 2 tablespoons cold water, but only enough to keep the dough together.
  • Turn dough out onto a board and knead to form a ball. Flatten dough ball to a 1-inch-thick disk, wrap in plastic, and let rest at room temperature for at least 1 hour (several hours is fine).
  • Divide dough into 4 pieces. Knead each piece until smooth. Roll with a rolling pin or pasta machine as thinly as possible (but not quite paper-thin). Cut each sheet in half, making 8 smaller sheets. Dust dough sheets lightly with semolina to keep them from sticking. Stack 2 or 3 sheets, roll loosely, then cut into 1/2-inch-wide noodles or other desired shape. Continue until all dough is used. Gently fluff noodles and spread on a semolina-dusted baking sheet. Refrigerate, uncovered, until ready to cook.

Nutrition Facts : @context http, Calories 285, UnsaturatedFat 3 grams, Carbohydrate 48 grams, Fat 5 grams, Fiber 2 grams, Protein 11 grams, SaturatedFat 2 grams, Sodium 185 milligrams, Sugar 0 grams, TransFat 0 grams

THE LAST PASTA DOUGH RECIPE YOU'LL EVER NEED RECIPE BY TASTY



The Last Pasta Dough Recipe You'll Ever Need Recipe by Tasty image

As a chef who has spent years and years perfecting the art of pasta, I'm often asked for my go-to recipe. The most basic ratio is 1 whole egg for each 100 grams of flour; however, I prefer a ratio of more yolks and whole eggs for an easy to work with dough, that doesn't get too sticky. This recipe works best using a scale, not cups and teaspoons, to measure the flour,. The amounts will vary slightly depending on the humidity, the brand of flour, and the brand of eggs you use, but once you get the hang of it, you'll be turning out perfect pasta in no time.

Provided by Joe Sasto

Time 25m

Yield 4 servings

Number Of Ingredients 6

1 lb flour, Caputo Brand
12 large egg yolks
2 large eggs
½ teaspoon salt, plus more for water
Easy Cacio e Pepe Pasta Filling, for filling, optional
Sauce, for serving

Steps:

  • Mound the flour on a clean surface and make a well in the center. Add the egg yolks, eggs, and salt to the well and slowly beat with a fork, gradually incorporating flour from around the edges of the well. When the dough starts to come together, switch to your hands and knead until the dough is smooth and supple, 20-30 minutes. Alternatively, combine the ingredients in a stand mixer fitted with a dough hook and beat on low speed until smooth and pliable, about 15 minutes.
  • Wrap the dough tightly in plastic wrap and let rest at room temperature for 2 hours.
  • Sheet the dough with a pasta roller or roll out with a rolling pin on a wood surface. Fill with cacio e pepe filing and cut into ravioli, if desired, or cut into your desired shape.
  • Bring a pot of salted water to a boil.
  • Cook the pasta in the boiling water for 4-6 minutes, depending on shape.
  • Toss with sauce of your choice and serve immediately.
  • Enjoy!

Nutrition Facts : Calories 724 calories, Carbohydrate 87 grams, Fat 22 grams, Fiber 3 grams, Protein 39 grams, Sugar 1 gram

EASY HOMEMADE PASTA DOUGH



Easy Homemade Pasta Dough image

Consistently great and easy pasta dough. This makes really great homemade linguine or ravioli for a manual pasta machine. If its too sticky, just roll a bit in flour. This recipe makes enough pasta for 24 small raviolis or 4 servings of linguine. Whatever pasta you make should take no more than 4 to 6 minutes to boil.

Provided by pho1962

Categories     100+ Everyday Cooking Recipes

Time 25m

Yield 4

Number Of Ingredients 5

2 cups flour
3 large eggs, room temperature
2 tablespoons olive oil
1 teaspoon salt
2 tablespoons water, or as needed

Steps:

  • Beat flour, eggs, olive oil, and salt together in a bowl. Add water, 1 teaspoon at a time, to flour mixture until a smooth and very thick dough forms.
  • Turn dough out onto a work surface and knead for 10 minutes. Let dough rest for 5 to 10 minutes. Divide dough into 8 balls and use a pasta machine to roll and cut dough into desired pasta shape.

Nutrition Facts : Calories 340.8 calories, Carbohydrate 48 g, Cholesterol 139.5 mg, Fat 11.1 g, Fiber 1.7 g, Protein 11.2 g, SaturatedFat 2.2 g, Sodium 635.5 mg, Sugar 0.5 g

HOMEMADE PASTA DOUGH



Homemade Pasta Dough image

A blend of two different types of flours and the absence of eggs in this homemade pasta dough give whatever pasta you make from it that signature al dente chew. It's great for using with pasta shapes that need to be sturdy enough to twirl around a fork, give this dough a try when making Pici with Short-Rib Ragu.

Provided by Greg Lofts

Categories     Food & Cooking     Healthy Recipes     Vegan Recipes

Time 1h15m

Yield 1 pound

Number Of Ingredients 4

1 1/2 cups "00" flour, plus more as needed
1 1/2 cups semolina flour
Kosher salt
1 tablespoon extra-virgin olive oil, plus more for brushing and serving

Steps:

  • On a clean work surface or in a large bowl, combine both flours and 1 teaspoon salt. Make a well in center; add 1 cup warm water and oil. Using a fork and whisking outward from the center of well, gradually incorporate flour mixture into liquid until a ragged dough forms.
  • Transfer to a lightly floured work surface and knead until dough is smooth and springs back when pressed with a finger, 8 to 10 minutes. While kneading, add more water, 1 tablespoon at a time, if dough feels too dry; or add more "00" flour, 1 tablespoon at a time, if dough feels too sticky.
  • Pat dough into an approximately 1-inch-thick square; tightly wrap in plastic and let stand at least 1 hour and up to 3 hours before using.

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