Eggless Pasta Dough

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Eggless Pasta Dough

One of the great questions if you are a huge pasta fan is: Egg or eggless? Well to be honest, in Italy, the recipe for pasta changes from town to town. Adding eggs was made by more "well to do" people. It does add a slight richness to the dish, but there is absolutely nothing wrong with eggless pasta. Basically in Italy, they use a different type of flour than we do here in America. They use "semolina" which is a dry duram wheat - very hard flour. Semolina because it basically is a whole grain product has nutritional value. Contrast to that, in America, all-purpose flour is used that doesn't have any nutritional value.
Prep Time 5 mins
Total Time 5 mins
Course Appetizer, Main Dish, Poultry and Eggs
Cuisine American, Italian
Servings 6 People

Ingredients
  

  • 2 1/2 cups semolina flour or 1¼ cup semolina and 1¼ cup regular all purpose flour
  • 1 teaspoon Kosher salt
  • 1/2 cup water have another 1/2 cup ready in case dough is dry
  • 1 teaspoon olive oil

Instructions
 

  • In a large bowl mix all ingredients together until a ball of dough is formed.
  • Allow dough to rest for about 30 minutes to an hour. This will allow the wet ingredients to moisten the dry flour(s).
  • Roll out dough and send through pasta machine according to desired thickness.
  • Adjust attachments to which desired pasta: fettuccine, or any long strand shaped pasta. Or make your own shapes. There are over 650 different shapes and sizes of pasta. Find your favorites.

Notes

Equipment Necessary-
Measuring cups and spoons
Dough scarper (optional)
Chef’s knife
Cutting board
Sheet tray
Plastic wrap
Pasta maker or rolling pin
Adult Supervision

One thought on “Eggless Pasta Dough

  1. JC Holl

    As a beginner pasta maker, I enjoy both egg and eggless pasta. I fee they each have their place. The eggless is usually dried and then I can store it in a plastic bag and cook whatever amount of noodles I would like to have or add to a specific dish. When I make an egg pasta, I usually add a tablespoon of spinach, broccoli or tomato to the mix. With this pasta I only roll out what I’m going to use for a meal and the rest stays in the refrigerator to be used during the week. So in my mind both have a place in my cooking and I enjoy the flavor of each. I also might add that I use a durum flour and a small addition of all purpose for both pastas. I guess that is why I like both almost equally depending on whether I want to store it dried or use it fresh.

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