Eggless Pasta

Recipe View 2 mins In a large mixing bowl, whisk together the semolina flour and salt. (2 minutes)

Recipe View 5 mins Gradually add the warm water, mixing with a fork or your hands until a shaggy dough forms. If the dough appears too dry, add water one tablespoon at a time until it comes together. (5 minutes)

Recipe View 15 mins Turn the dough out onto a lightly floured surface. Knead vigorously for 10-15 minutes, until the dough becomes smooth and elastic. This step is crucial for developing the gluten and achieving the right texture. (15 minutes)

Recipe View 20 mins Shape the dough into a ball, cover it with plastic wrap or a damp cloth, and let it rest at room temperature for at least 20 minutes. This allows the gluten to relax, making it easier to roll out. (20 minutes)

Recipe View 2 mins Divide the dough into 4 equal portions, keeping the portions you are not working with covered to prevent drying. (2 minutes)

Recipe View 15 mins On a lightly floured surface, roll out one portion of the dough as thinly as possible, about 1/16 inch thick. Alternatively, use a pasta machine, starting with the widest setting and gradually decreasing to the desired thickness (usually the third to last setting). (10-15 minutes per portion)

Recipe View 5 mins Once rolled out, cut the pasta into your desired shape using a sharp knife or pasta cutter. Options include fettuccine, tagliatelle, or even small shapes like orecchiette. (5 minutes)

Recipe View 5 mins Bring a large pot of salted water to a rolling boil. Add the pasta and cook for 3-5 minutes, or until al dente (tender but firm to the bite). Fresh pasta cooks much faster than dried pasta, so keep a close eye on it. (5 minutes)

Recipe View Drain the pasta immediately and toss with your favorite sauce. Serve hot and enjoy!