Eggless Pasta With Two Sauces Recipes

CAVATELLI PASTA RECIPE

Steps:

• Place the semolina flour on a work surface, make a well in the middle and sprinkle with salt.
• Add most of water into the well in the centre of the flour.
• Start combining water with the flour using your fingers or a fork. Pulling in the flour and forming a dough. Add more water if needed. The dough should feel soft and supple, a bit like playdough.
• Knead well for 5-10 minutes until smooth and elastic then form into a ball.
• Wrap with plastic and set aside for 30 minutes to rest.
• After 30 minutes, cut off ¼ of the dough. Rewrap the remaining dough.
• Roll the cut off portion of dough into a sausage shape. You shouldn't need any extra semolina/flour but if you do, use it sparingly.
• Continue rolling until you have a long rope about ½ inch ( or approx 1cm) in diameter. It may be easier to cut it in half and keep rolling to achieve this thickness.
• Cut the rope into ¾-1 inch (2-2.5cm) lengths.
• Using two fingers (the index and the middle finger), press firmly onto each piece of dough and drag towards you creating a curl and an indentation.
• Place in a single layer and not touching on parchment (baking) paper that has been dusted with semolina/flour.
• Repeat with remaining dough.
• Cook pasta in a large pot of salted boiling water for 8-10 minutes. This will depend on the size of the cavatelli. Taste after 5 minutes and cook longer if needed. Cooking may be even longer than 10 minutes if you have made larger cavatelli.
• Serve with your favorite sauce.

HOMEMADE NO-EGG PASTA WITH LEMON ALFREDO SAUCE RECIPE BY TASTY

Steps:

• In a medium bowl, whisk together the flour and salt.
• Combine the aquafaba and olive oil in a small bowl.
• Make a well in the center of the flour, then pour in the aquafaba and oil. Use a fork to slowly incorporate the flour into the wet ingredients. Once it comes together as a shaggy dough, turn out onto a clean surface and knead for 5 minutes, discarding any unincorporated floury bits, until the dough is smooth and springs back when pressed with a finger.
• Wrap the dough in plastic and let rest at room temperature for 30-60 minutes.
• Cut the dough in half. Wrap one half in plastic, then shape the other half into a rectangle. Roll out the dough into a larger rectangle. Fold the top and bottom third over the center of the dough and roll out again to a thinner rectangle. You should be able to see your hand through the dough.
• Fold the top and bottom third of the rectangle to meet in the center of the dough, then fold in the top and bottom third again. Cut the dough into thin strips. Unroll the dough strips and transfer to a floured baking sheet, tossing to coat the strips in flour so they don't stick together. Repeat with the remaining dough.
• Bring a large pot of salted water to a boil.
• Meanwhile, make the lemon alfredo sauce: Melt the butter in a deep skillet over medium heat. Add the garlic and cook for 1 minute, until fragrant. Add the flour and whisk to combine. Cook for 3-5 minutes until the flour is golden brown and the mixture is bubbling.
• Gradually whisk in the warmed milk. Bring the mixture to low simmer and cook, whisking frequently, until thickened, 5-7 minutes.
• Remove the pan from the heat and stir in the Parmesan, salt, and pepper until the Parmesan melts.
• Whisk in the lemon zest, then gradually whisk in the lemon juice, a little at a time, to prevent the sauce from curdling.
• Add the pasta and frozen peas to the boiling water and cook for 1-2 minutes, or until al dente. Reserve a bit of the pasta cooking water, then drain the pasta.
• Add some of the reserved pasta cooking water to the sauce and whisk to incorporate, loosening the sauce a bit. Add the pasta and peas to the sauce and gently toss until well coated.
• Divide the pasta between 2 plates and top with a bit of freshly ground pepper. Serve immediately.
• Enjoy!

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.

EGGLESS SPAGHETTI CARBONARA - CALIFORNIA PIZZA KITCHEN

Steps:

• Bring a large pot of salted water to a rapid boil. Cook spaghetti 8 -9 minutes, or until al dente. (Pasta cooking time will need to coincide with the finishing of the sauce).
• In a large frying pan heat thebacon pieces over medium high heat until they start to sizzle. Add the peas and cream. Bring the sauce to a boil and reduce heat slightly. Boil gently for 8 minutes. Sprinkle in parmesan and stir continuosly to blend in and thicken the sauce.
• Drain pasta and immediatley toss with the sauce. Add black pepper to taste and garnish with fresh parsley.