Eggless Semolina Pasta Dough From Bobs Red Mill Recipes

EGGLESS SEMOLINA PASTA DOUGH (FROM BOB'S RED MILL)

Steps:

• On a flat work surface combine flours and salt in a mound. From a little well in the middle for your wet ingredients.
• Add 1/2 cup water and 1 tbs oil, pouring into the well formed by your dry ingredients.
• Mix to make a stiff dough.
• Add one tablespoon of water at a time while combining mixture, until desired consistency is achieved (moderately stiff dough).
• Knead 10 minutes or until dough is elastic.
• Wrap dough in towel or place in plastic bag and let rest for 20 minutes.
• On a lightly floured surface roll out to desired thickness and cut as desired.
• To cook: Bring a large pot of water containing 1/2 teaspoon olive oil to a boil. Add pasta and cook until tender (approximately 3 - 5 minutes). When making lasagna, no need to boil noodles. Add directly to your recipe.

HOMEMADE SEMOLINA PASTA DOUGH

Steps:

• Mix flour and salt in a large bowl or on a marble work surface. Make a well in the center.
• Pour water into the well a little at a time, mixing it with the flour. Add as much water as needed to make a sticky but compact dough.
• 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 elastic and smooth, but not too soft, about 10 minutes.
• Shape dough into a ball. Place in a bowl and cover with plastic wrap. Let rest at room temperature for about 30 minutes before using.
• Roll out the dough with a pasta machine or with a rolling pin and cut into your favorite shapes.

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.

BASIC PASTA WITH SEMOLINA (EGGLESS PASTA)

Steps:

• Place both types of flour in a large mixing bowl and stir to mix well.
• Make a well in the center of the flour mixture and add water a little at a time, stirring with your hands until a dough is formed.
• You may need more or less water, depending on the humidity in your kitchen.
• Place the dough on a floured work surface and knead it like bread for 8 to 10 minutes until smooth and elastic.
• Cover and let stand for 10 minutes at room temperature before using.

SEMOLINA PASTA

Steps:

• On a flat work surface form a mound of the semolina, salt, add egg, 1/2 cup water and oil in center top. Mix to make a stiff dough. Add one tablespoon of water at a time while combining mixture, until desired consistency is achieved (moderately stiff dough).
• Knead 10 minutes or until dough is elastic. Wrap dough in towel or place in plastic bag and let rest for 20 minutes.
• On a lightly floured surface roll out to desired thickness and cut as desired.
• Bring a large pot of water containing 1/2 teaspoon olive oil to a boil.
• Add pasta and cook until tender (approximately 3 - 5 minutes). When making lasagna, no need to boil noodles. Add directly to your recipe.