Eggless Semolina Pasta Dough (From Bob's Red Mill)

Submitted by ZoeB4040

"Will be attempting this tonight. Per the Bob's Red Mill website:This recipe can be made without the unbleached white flour, producing a very good pasta, but it is harder to work with. To create an eggless pasta with any type of flour, substitute about 2/3 cup water for every two eggs. Personal note: the olive oil in this makes it more workable for filled pastas than would be a fat-free dough."

 

• Ready In: 55mins
• Ingredients: 6
• Serves: 8

ingredients

• 354.88 ml semolina flour
• 236.59 ml white flour, Unbleached
• 2.46 ml sea salt (alternately, you may heavily salt your cooking water)
• 118.29-236.59 ml water
• 14.79 ml olive oil
• 2.46 ml olive oil, for boiling

directions

1. On a flat work surface combine flours and salt in a mound. From a little well in the middle for your wet ingredients.
2. Add 1/2 cup water and 1 tbs oil, pouring into the well formed by your dry ingredients.
3. Mix to make a stiff dough.
4. Add one tablespoon of water at a time while combining mixture, until desired consistency is achieved (moderately stiff dough).
5. Knead 10 minutes or until dough is elastic.
6. Wrap dough in towel or place in plastic bag and let rest for 20 minutes.
7. On a lightly floured surface roll out to desired thickness and cut as desired.
8. 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.

Reviews

[PrincessPage]

Thank you for posting a wonderful recipe. Amazing noodles each time

 

[Cordelia P.]

This recipe definitely gets five stars from me, as it is without doubt the best tasting pasta I have ever made from a recipe, but the recipe suggests this serves eight, while I find it would be generous to say this serves two, even with sides. It does not make much, but this recipe is so worth the time and effort.