Eggless Pasta With Two Sauces Recipes

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.

EGGLESS PASTA WITH TWO SAUCES

Steps:

• To make the eggless pasta, place the flour and salt in a large bowl and mix to combine. Gradually add 175ml/6fl oz water and bring to a dough using either your hands or a blunt knife. Knead the dough on a lightly floured surface until it is smooth, soft and flexible. Leave to rest in the bowl, covered in cling film, for at least 1 hour.
• Roll the pasta out using a rolling pin or a pasta machine as thinly as possible. Cut the pasta into any shapes you like and set aside.
• To make the tomato sauce, heat the oil in a frying pan. Add the onion and garlic and fry over a low heat for 2-3 minutes. Add the vinegar and cook for 1 minute. Add the tomatoes and herbs and season with salt and pepper. Cook the sauce for 8-10 minutes.
• Bring a large saucepan of salted water to the boil. Add the pasta and cook until al dente. Reserve some of the cooking water.
• To make the cacio e pepe sauce, place the butter, pepper and a splash of the pasta water in a saucepan. Cook until the sauce has emulsified. Add half of the pasta to the saucepan. Add the Parmesan and lemon juice, if using. Do not stir at this point, just allow the cheese to melt.
• Add the tomato sauce to the remaining pasta, stir and serve alongside the pici pasta. Garnish with more fresh herbs and season with more salt and pepper.

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.