Free Shipping on 3 TasteBooks or more

Welcome to the new TasteBook recipe beta page. Learn what's new Not quite ready to change just yet? Classic view

Pasta Dough-No Egg

CarolCarol

No eggs-a heavier dough


Rate this
Save this recipe 1

Ingredients

  • 2 3/4 cups unbleached all-purpose flour, plus reserve if pasta is too moist
  • 1/2 teaspoon salt
  • 1/2 cup plus a few tablespoons of water at room temperature
  • 1/2 cup semolina flour (to keep the picci separate while they are drying)
Save a shopping List

directions

  • 1

    POUR the flour on a counter and form a well in the center. Add 1/2 cup plus 2 tablespoons of water and the salt to the well, gather the flour into the center while not letting the water escape; work together until smooth and homogenous; you might need to add a little flour if the dough is too moist, or a little water if it is too dry. Wrap in a cloth and let rest for about an 1 hour on a wooden board.

  • 2

    Roll the dough out on a lightly floured counter until it is 1/16 “ thick. Dust with semolina. Fold the dough over itself; cut into 1/8”-wide pieces, making long strands. Untangle the strands; dust with semolina to prevent them from sticking.

  • 3

    Cook is about 6 quarts of salted, boiling water - fresh pasta cooks quickly (2 - 5 minutes) to test often to make sure that it is ’al dente’.

  • 4

    Good with any delicate sauce like fresh tomato sauce or cream sauce with mushrooms.


Recipe Notes

Add a note


Ratings & Reviews

Click to rate this recipe


Powered By ZergNet

Around the Web

We want to know what you think
about the new recipe page design

Give your feedback
create a cookbook

Learn about creating your own custom cookbook

Create a cookbook

More recipes by this author

See more recipes

Follow TasteBook

Receive our weekly featured recipe and the
best of the TasteBook blog right to your inbox.