Homemade Eggless Pasta

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We are big fans of reality cooking shows in this house and often on the shows they make homemade pasta. Homemade pasta generally contains eggs so I did some googling to find out if there were any eggless pasta recipes. I found one on the Food network site by Mario Batali. (http://www.foodnetwork.com/recipes/mario-batali/eggless-pasta-recipe.html) There was only one review so let’s just call this an experiment. The recipe calls for equal parts semolina flour and all-purpose flour. As this was experimental and I do NOT have a pasta roller we decided the easiest thing to do would be to make lasagna noodles and divide the dough to make equal sheets to do a very thick 4 layer 8 by 8 lasagna. Also, I halved his recipe which makes it much easier to knead together. His recipe does not seem to have enough water in it so I had to increase that a bit and also his recipe says to let it rest 10 minutes before rolling. You really should wait at least an hour and then it will be much easier to roll out. I found Bob’s Red Mill Semolina flour at our health food store. This made a yummy lasagna!

Eggless Pasta

  • 1 cup semolina flour
  • 1 cup all purpose flour
  • 1/2 to 2/3 cup lukewarm water

Combine the flours and pour onto a cutting board or parchment paper. Make a well and gradually add in the water, mixing as you go with a fork. Then when you think you have enough water, knead until the dough feels soft but not sticky. Cover with plastic wrap and let rest for at least one hour.

Use either a rolling pin or a pasta roller to make the pasta shapes you want. Without a pasta roller the easiest to do is lasagna sheets. If making lasagna, you can simply divide the ball into 4 equal pieces and roll each quarter out into a rectangle. I cut each rectangle in 3 and ended up with 12 pieces. I did not pre-cook the noodles, I just layered them with lots of sauce, veggies and cheese and baked it in the oven. Other shapes can be boiled in salted water for 5-8 minutes depending on the thickness.

Before Rolling:

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After rolling:

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