Want to make fresh pasta dough but those pesky eggs are always getting in the way?
Well, you could always leave them out...
Here, I'll show you...
Serves 1-2 (depending on appetite and occasion)
Prep Time: 15 mins (plus around 1 hour of refrigeration)
Cooking Time: 2-3 mins
- 50g (heaped 1/3 cup) "00" flour
- 50g (scant 1/3 cup) coarse semolina
- a pinch of salt
- ½ Tbsp olive oil
- 3-3½ Tbsp water
- replace "00" flour with plain / pasta / all-purpose flour
- replace coarse semolina with more "00" flour
Step 2: To Start...
Measure out the flour, semolina and salt into a large mixing bowl and then give a quick stir with your hand to combine.
Alternatively, you can do this directly on the counter-top - like I'm doing.
Step 3: Next...
Create a well in the middle using your fingers.
Pour in the olive oil and water.
Gradually mix the flour into the centre until a mass of dough appears and the fork is becoming difficult to use.
Look out for any potential gaps in the flour wall! If this happens then just push some more flour in front - spillage crisis averted!
You don't need to worry about this if you're using a bowl though.
Step 4: Now It's Time to Ditch the Fork and Get Your Hands Dirty...
There'll probably be some excess flour. Work in the flour until most (if not all) of it has been incorporated into the dough.
To do this:
- pull back the dough
- push away using the palm of your hand
- turn 90° and repeat
Step 5: Kneading the Dough...
Knead the dough using the same technique as before:
- Pull back
- Push away using the palm of you hand
- Turn 90 degrees and repeat
However, by this point the dough won't bend back quite as far without over-stretching, which leads to the dough tearing.
To avoid this, only pull back the dough towards the centre as opposed to doubling it over.
Work the dough for up to 10 minutes until smooth and elastic. It should bounce back at the gentle press of a finger.
Step 6: Finished!
Wrap in some cling-film and place in the fridge for at least 45 minutes.
Thanks for reading!
Recipe by Leah Hawks
All photos by Tatiana Kolavskaya