Fresh homemade eggless pasta
Recipe for fresh homemade vegan pasta
Servings: 2 servings
Const: low
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
Tips:
- 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.