Eggless Pasta Dough Recipes

EGGLESS PASTA DOUGH

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.

GUEST CONTRIBUTOR

Steps:

• 1 In a medium bowl combine the salt and semolina flour. Add the 1/4 cup of water and stir to combine. The dough should be shaggy. 2 Using your hands, start to knead the dough in the bowl. Add water by the tablespoon, kneading after every addition until you get a dough that is smooth and moist but doesn't stick to your hands when you handle it. 3 Dust a clean surface with semolina flour and turn the dough out onto the floured surface. Knead the dough for 10 minutes or until you have a smooth elastic dough that is the texture of PlayDoh(R) and springs back when you press on it. 4 Put the dough back in the bowl and cover it with a damp towel to rest for 20-30 minutes. 5 Meanwhile make your filling and/or sauce. After the dough has rested cut it into 2-3 pieces so you have a manageable piece of dough to work with. 6 Cover the other pieces with a damp cloth so that they don't dry out. Roll the dough out so that it is paper thin. 7 Cut the dough into whatever shape you want (circles, squares or hearts for ravioli, squares for tortellini, long strips for fettuccine or tagliatelle, etc. Get creative with it and make your own shape and name it after yourself or your pet!) 8 If you are making filled pasta, fill and fold your pasta. For unfilled pasta, just cut the shapes and lay them on a floured baking sheet so they can dry a bit. 9 Repeat these steps with the rest of your pasta dough. Or you can throw your pasta immediately into boiling salty water for 3-5 minutes, or more, depending on how thick your shapes are. The thicker the shape, the longer they need to cook. 10 When cooked, drain the pasta, slather it in your favorite sauce and enjoy!

EGGLESS PASTA

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.

EGGLESS PASTA

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.

AUTHENTIC HOMEMADE ITALIAN EGG PASTA DOUGH

Steps:

• Place flour on a marble or wooden work surface. Make a well in the center and crack in eggs; add salt. Gently beat eggs using a fork, incorporating the surrounding flour, until mixture is runny. Pull remaining flour into the center using a bench scraper, incorporating it until dough forms a ball.
• Knead dough with your hands by flattening the ball, stretching it, and folding the top towards the center. Turn 45 degrees and repeat until dough is soft and smooth, about 10 minutes.
• Shape dough into a ball. Place in a bowl and cover with plastic wrap. Refrigerate until firm, 30 minutes to 1 hour.
• Roll out the dough with a pasta machine or with a rolling pin and cut into your favorite pasta.

BASIC PASTA DOUGH (NO EGG)

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.

HOMEMADE PASTA DOUGH

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.

EGGLESS PASTA

Steps:

• In a large bowl mix together flour and salt.
• Slowly stir in the warm water and mix until a stiff dough is formed.
• Lightly flour your counter top or board and turn out dough.
• Knead for 10 minutes, adding a touch of water if the dough is too stiff to work with.
• Form into a ball, cover and let rest for 20 minutes.
• At this point you can roll it out and cut into desired shapes or run through a pasta machine.
• Boil a large pot of salted water, drop in pasta and cook for 4 minutes, drain and serve.