Homemade eggless pasta (3 ingredients)
There are few things that satisfy me as much as fresh home-made eggless pasta with only 3 ingredients. This applies somewhat to all those foods that are extremely simple and common, which is perhaps why we tend not to prepare them and buy them at the supermarket.
If this recipe has tickled your fancy, I have other traditional Italian recipes revisited in a vegan key that you might like, such as this Amatriciana with homemade bacon or Carbonara with homemade bacon. You can also use this recipe for fresh filled pasta like these vegan pumpkin and ricotta ravioli.
Here are all the ingredients you'll need:
There is something special about making pasta from scratch. As I have already mentioned, it is as simple to prepare it as the ingredients with which it is made:
- Wheat semolina
- White flour
- Lukewarm water
Vegan noodles and which seasoning to use:
This recipe for fresh vegan pasta is also versatile and suitable for making ravioli or other types of pasta such as pappardelle, tagliatelle or others. I ate it with my vegan soy ragout and I can only recommend it to you, it really was the bomb!!!
Recipe for homemade fresh pasta - step by step
In this section I explain step by step how to make your own fresh pasta. Follow all the steps and timings to get a good result.
1. Prepare the flour and semolina for your eggless pasta.
In a bowl weigh and mix the flour, durum wheat semolina and salt. Then put everything on a clean work surface and, using your finger, make a hole in the center of the flour and add the warm water little by little while kneading:
2. Knead until you run out of lukewarm water
Equip yourself with strength and patience to knead your dough. You will need to knead vigorously for at least 10 minutes. Of course the more you knead the better. After the 10 minutes have passed, wrap your dough with a freshness-saving film and let it rest at room temperature for 30 minutes.
3. Flatten the dough
For this step you will need to arm yourself with a lot of energy again. Cut your dough in two, take one of them and start flattening it with a rolling pin. Flatten on an infrainato surface until you get it will be about 1-2mm thick. To see if it is flattened enough, lift the dough, put your hand behind the dough against the light and if you can see your hand through your dough it is ready to be cut.
4. Fold the dough, cut it and then "unfold" it.
Now flour the entire surface of the flattened dough, and begin folding the dough lengthwise, first in half, then in half again (always lengthwise) until you get a "roll." Then take a dough spatula or the unsharpened part of a knife and cut the roll every approx. 5 mm. You can cook your fettuccine immediately in boiling salted water for 3-4 minutes.
Now that you have all the information you need to make delicious homemade fresh pasta, all you have to do is get to work. Have fun in the kitchen!
Fresh homemade eggless pasta
Equipment
- 1 pulio worktop
- 1 rolling pin
Ingredients
- 100 g all purpose flour
- 200 g 7.05 oz wheat semolina
- 150 g 5.07 fl oz lukewarm water
- as needed salt
Instructions
- Mix flour, wheat semolina and salt in a bowl.
- Then put everything on a work surface and make a hole in the center of the flour/seed mix.
- Pour the lukewarm water into the center little by little and knead in the meantime.
- Knead vigorously by hand for 10 minutes.
- Wrap the dough in cellophane (or plastic wrap) and let it rest at room temperature for at least 30 minutes.
To flatten the dough
- Cut the dough in half and start flattening with a rolling pin or if you have one use a pasta machine. The perfect thickness is 1-2mm.
- Once the dough is flattened, flour the surface and roll the dough (do not over-tighten).
Notes
- If you find that your dough is too wet, sprinkle some flour or semolina on the dough and continue kneading
- If, on the other hand, your dough is too dry add water. I recommend that you simply wet your hands with warm water to avoid adding too much water.
I'll see you at the next recipe!